Seafood

Pure Passion International imports only the freshest and best quality seafood from around the world. Currently, we have abalones, clams and mussels from Cloudy Bay Clams in New Zealand, as well as Lucky Bay Seafoods located in Australia.

Cloudy Bay Clams

Cloudy Bay Clams

Lucky Bay Seafoods

Lucky Bay Seafoods

 
 
 

Cloudy Bay Clams

Country of Origin: New Zealand

Cloudy Bay Clams is the pioneer in the industry of harvesting surf clams along the coast of New Zealand.

Living in New Zealand’s pristine coastal waters, surf clams are a native shellfish existing in the turbulent food-rich surf zone in a depth of up to 10 metres. This environment ensures the shellfish develop outstanding quality and taste. The clams' boutique flavours and presentation versatility are highly valued in the hospitality industry. Cloudy Bay has successfully undergone both fishery and chain of custody audit and its surf clams can now carry Friend of the Sea international sustainability seal of approval. Friend of the Sea certification confirms their efforts and continuous commitment to sustainability and it represents an important added value for their product.

The shellfish are exported live and blanched (both chilled and frozen), still within their shells to maximise flavour and freshness. Harvesting techniques have developed from extensive research that ensures Cloudy Bay surf clams reach the market in perfect condition.

Cloudy Bay Clams

Diamond Shell
Spisula aequilatera

Diamond Shell

Harvested from the 3 to 5 metre surf zone, the Diamond Shell is naturally full of plump meat, yielding 28-35% meat to shell. The Diamond Shell clam has a beige coloured shell with a rich, deep coloured meat and white tongue. With a mild, sweet ocean flavour and a crisp texture, the Diamond Shell is great to a broad range of preparations – both raw and cooked.

Taste Profile: The Diamond Shell is characterised by its sweet, fresh sea spray aroma and clean ‘wild ocean’ flavour. When cooked, the clam exhibits a fresh fragrant scent of seaweed with a rich, buttery flavour with a light nutty aftertaste.

Grades: The Diamond Shell is available live (in most markets), Blanch Chilled, Frozen Whole or IQF Frozen High Pressure Pasteurized Meat.
Large 45mm + approx. 12-25 pieces per kg
Small <45mm approx. 25-50 pieces per kg

Moon Shell
Dosinia anus

Moon Shell

Found in the deeper parts of the surf zone at 5-10 metres, the Moon Shell with its beautiful mustard coloured, circular shell has a depth of flavour and firm texture like no other clam. It has a large mantle and frill which is best removed before eating, and has a 20-25% meat to shell ratio. With its intense, sweet ocean flavour, with high iodine notes and meaty characteristics, the Moon Shell is a clam for the aficionado who appreciates a unique experience.

Taste Profile: The Moon Shell exhibits a strong, briny aroma, reminiscent of oceanic sea spray when raw and an intense, deep venison like aroma when cooked. An intense full flavour when eaten raw, it is best to remove the frilly mantle to avoid notes which are drying and astringent. When cooked, the flavour of the Moon Shell evolves into a meaty, yet delicate flavour with rich, oceanic notes and a clean finish.

Grades:
Large 50mm + approx. 12-19 pieces per kg
Small <50mm approx. 19-25 pieces per kg

Storm Clam
Mactra murchisoni

Storm Clam

Harvested in the deeper regions of the surf zone, 4 to 8 metres, the imposing Storm Clam has a distinctive angular shell which is white with pale straw coloured bands. The smoother deep cupped shell holds a clam which is almost two separate parts – a long pearl white tongue and a deep ochre coloured body. With a total meat to shell ratio of more than 30%, the Storm Clam is unique in the world of shellfish. Ideal for use in single serves on the half shell or alone as meat and tongue, the Storm Clam is versatile, interesting and unique.

Taste Profile: The Storm Clam is two distinct flavours in one shell. The long, white tongue has a deep, rich aroma of fresh cream and a sweet, clean flavour of fresh scallop. The body has a deep, robust sea kelp aroma and an intense shellfish flavour, reminiscent of sea urchin and crayfish. The tongue has the texture of fresh calamari, the body has a deep, full texture with a firm bite when cooked.

Grades:
Jumbo 80mm + approx. 5-7 pieces per kg
X Large 70-80mm approx. 7-12 pieces per kg
Large <70mm approx. 12-15 pieces per kg

Tua Tua
Paphies donacina

Tua Tua

Harvested from the low tide zone, 2 to 4 metres, the Tua Tua has a smooth clean shell and a full meat at nearly 33% meat to shell. The smooth low profile shell is cream to light moss in colour. It has a distinctive mild, sweet ‘ocean spray’ flavour and a rich, creamy texture. Well suited to both raw and cooked preparations, the Tua Tua is especially suited to full flavoured preparations. Highly regarded by the local Maori people as a culinary delight, it is superb eating.

Taste Profile: The Tua Tua exhibits a delicate, sweet aroma of fresh kelp and toasted nori. The flavour of the raw clam is lightly oceanic with clean citrus notes. Cooked, the clam has a range of savoury characteristics, reminiscent of lightly smoked fish and Japanese soy.

Grades:
Large 80mm + approx. 12-16 pieces per kg
Small <80mm approx. 16-30 pieces per kg

Frilled Venus
Bassina yatei

Diamond Shell

Abundant NZ South Island. Very similar to Moon Shell with more obvious flavour. Large angular shell with a pale blue sheen.

Grades:
Small <50mm Large>80mm
Quantity per kg: 14-20 clams.

Green Shell Mussels
Perna canaliculus

Green Shell Mussels

Unique to New Zealand, rich in omega 3 and with a sweet, tender taste Greenshell™ mussels have long been a local delicacy. All Greenshell mussels are grown suspended from long-lines which are supported by floats in the coastal marine environment. This is referred to as long-line culture and is regarded as the most efficient, economic and environmentally-friendly method of farming mussels.

Lucky Bay Seafoods

Country of Origin: Australia, Lucky Bay

The Western Australian abalone fishery has been managed with a sustainable quota system for over 24 years. In fact the quotas today are of the same volume as when the Total Allowable Catch (TAC) management tool was first introduced. Historically and into the future, the Western Australian Commercial Wild Abalone Fishery is one of the most sustainable commercial fisheries in the world.

From the old growth forests branching into the sea where the Indian and Southern Oceans meet in Augusta, to the rugged exposed granite coastline of Albany, and the whitest beaches in the world outlining Esperance. This entire unpopulated coastline is washed by the pristine and crystal clear waters of the Southern Ocean. With a combination of granite headlands, hundreds of islands nestling among the temperate clear waters of the Southern Ocean, these natural attributes provide a unique and favourable habitat for Greenlip, Brownlip and Roei abalone.

From the minute their abalone meat is shucked live on the fishing vessel it is placed in plastic bags and kept on ice to maintain its freshness. That afternoon at the processing factory the abalone is cleaned in a brine solution at 2 degrees Celsius, where it is kept overnight. The following morning, the meat is drained, weighed, further cleaned, trimmed and graded according to weight:

Extra Large (XL): 390+ grams
Grade 1-2: 230 grams to 390 grams
Grade 2-3: 154 grams to 229 grams
Grade 3-5: 90 grams to 153 grams

Then the snap freezer cools the abalone to below minus 20 degrees Celsius, using wind speeds above 70km/hour, freezing it in the shortest possible time. It's weighed into batches of 10kg and dipped in freshwater to “glaze” it and prevent freezer burn. Their product is then placed into 100 micron plastic bags, air removed and heat sealed to maintain freshness and quality.

Lucky Bay Seafoods

Lucky Bay Seafoods Small

Lucky Bay Seafoods Medium

Lucky Bay Seafoods Large

Lucky Bay Seafoods All

Lucky Bay Seafoods All

Greenlip Abalone
Haliotis Laevigata

Greenlip Abalone

The most premium tasting abalone species, Lucky Bay Seafood's Greenlip species is fully-bled and placed on ice immediately after being shucked on the dive vessel, before being received at their land based state of the art processing facilities.

Volume: 40,000+ kilograms of meat per annum.

Product Forms: Individually Quick Frozen (IQF), Frozen Vacuum Packs, Chilled, Pre-Sliced, Live, Heat Sterilised Vacuum Packs and Canned.

Brownlip Abalone
Haliotis Conicopora

Brownlip Abalone

A sweet taste and tender species, Lucky Bay Seafood's Brownlip species are fully bled and placed on ice immediately after being shucked upon dive vessel, before being received at their land based state of the art processing facilities.

Volume: 11,000+ kilograms of meat per annum.

Product Forms: Individually Quick Frozen (IQF), Frozen Vacuum Packs, Chilled, Pre-Sliced, Live, Heat Sterilised Vacuum Packs and Canned.

Roei Abalone
Haliotis Roei

Brownlip Abalone

A stronger tasting abalone species, Lucky Bay Seafoods' Roei species are fully bled and placed on ice immediately after shucking upon dive vessel, before being received at their land based state of the art processing facilities.

Volume: 4,000 kilograms of meat per annum.

Product Forms: Individually Quick Frozen (IQF), Frozen Vacuum Packs, Chilled, Live, Heat Sterilised Vacuum Packs and Canned.

Greenlip and Brownlip Abalone Shell

Greenlip Abalone

The unique pink granite islands and headlands of Southern Western Australia transpire into the colours of the abalone shell. These unique pink colours in the abalone shell are not featured more predominately anywhere else in the world. Abalone shell is used for inlays in premium furniture, wall art, jewellery and buttons.

Volume: 10,000+ kilograms per annum.