Join Clarke Gayford as he heads into the Hauraki Gulf in search of his fish of the day – the New Zealand gurnard. Gurnard are usually caught when fishing for snapper in sandy harbours or out on sandy coastal flats but can Clarke target them specifically to fill an order from world-renown chef Peter Gordon. Peter has a dish he wants to share with Clarke that will feature the gurnard, a fish he remembers well before leaving for London over 30 years ago. He also needs a few scallops so Clarke will dive for those further north. While he is up there he wants to take a look at the Goat Island marine reserve as falling numbers of fish and crayfish there are worrying signs of a declining ecosystem.
From there Clarke returns to Westhaven Marina to get his fish filleted at the new Kai Ika Project filleting station. Returning fishermen are able to get the fish filleted here by professional filleters for a small fee, but the best thing about the Kai Ika project is that all the heads and frames go to feed hungry families around the Papatuanuku Kokiri Marae in South Auckland and the offal is used in the gardens to produce vegetables. Zero waste and a win win for Westhaven.
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