Our journey began with a simple idea: work with nature and create something truly special.

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Over two decades ago, Robert Hutton - an engineer and a proud New Zealander with a deep appreciation for fishing New Zealand's native waters, embarked on a mission to sustainably farm the endangered Giant

Kōkopu. This wasn't just business; it was about preserving part of our natural heritage.

It hasn’t been an easy journey! Navigating strict regulations and developing completely new farming

techniques has challenged us at every step. But with patience and a commitment to doing things right we’ve progressed to a create a one-of-a-kind aquaculture facility in Nelson New Zealand.

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Next, Roberts daughter Ashleigh Woods joined the venture, bringing fresh perspectives on business and a shared passion for conservation.

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Each Giant Kōkopu takes four years of careful nurturing in clean, pesticide-free New Zealand waters ensuring they thrive organically before they are ready to be gently harvested and returned to their environment. These fish became more than brood stock; they’re partners in our conservation efforts, contributing to the re-wilding of whitebait into New Zealand waterways for generations to come.

 

Each year, the Kōkopu provide us with their eggs which we handle with care.

From these, we craft two types of caviar:​

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• White Pearl Caviar: Delicate, subtle, sweet, and earthy - capturing the iconic New Zealand whitebait flavour.

• Cold Smoked Caviar: Bold and smoky, infused with native New Zealand botanicals like Mānuka. 

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Our caviar offers a uniquely light flavour with a soft-pop texture. It's a natural complement to cheeses, meats, seafood, and shellfish, as well as cocktails, craft beer, and fine wine.

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Today, Whitebait Kōkopu Caviar represents the taste of renewal - our commitment to sustainability and

culinary excellence. We provide a premium, eco-friendly ingredient for chefs and foodies who value both taste and responsible sourcing. Our caviar is a celebration of New Zealand's natural beauty and our journey to preserve it.

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Whitebait Kōkopu Caviar is ‘Pure Indulgence’ from the wilds of New Zealand.