NewFish Pāua Saucisson - Batch 220220421

This saucisson is from the ______  batch of Pāua Saucisson, based on the recipe developed by Chef Vaughan Mabee. The batch was produced at the NewFish R&D Pilot Plant in Auckland, New Zealand, under the supervision of Chef Mathieu Lagarde.

As with any artisanal product, variation occurs from batch to batch, giving each product a unique sensory character. This batch has notably strong _________ flavours and a _______  texture. The aroma is characteristic of _________. Unique product details are displayed below:

SPECIFICATIONS:

Batch Size: 100

Primary Fermentation Duration:

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Best Before Date: N/A

INGREDIENTS AND SUPPLIERS:

This saucisson is composed of 96% New Zealand Ingredients:

Wild Pāua (Haliotis iris) from Moana and PāuaCo: sustainably harvested from PAU FMAs (Fisheries Management Areas) 1–7, under the New Zealand Quota Management System, processed under an RMP at PH16, Prepared Foods Processing Limited, PALMERSTON NORTH, and supplied via PH129, Aotearoa Fisheries Limited, AUCKLAND. 

Free Farmed Kurobuta Pork sourced from WhiteHart Pork: raised on farms in Fairlie, New Zealand, processed under an RMP at Ashburton Meat Processors Limited. 

Wild Giant Kelp (Macrocystis pyrifera) sourced from NZ Kelp: sustainably harvested from Akaroa Harbour (FMA KBB3G), under the New Zealand Quota Management System.

Sauvignon Blanc sourced from Paua Cove: produced from grapes grown in the Marlborough region, this wine won Silver at the New Zealand Aromatic Wine Awards 2020 for it's bright and fruity palate.

Sea Salt sourced from Dominion Salt: certified organic salt evaporated from New Zealand seawater, collected from the southern waters off the coast New Zealand.

Extra-Virgin Rapeseed Oil from The Good Oil: cold-press extracted from rapeseed crop grown in Southern Canterbury and Southland.

Non-locally sourced ingredients (4%):

Cuttlefish Ink sourced from Nortindal: extracted from Cuttlefish (Sepiida sp.)  harvested from the Atlantic Ocean off the Spanish Coast. 

Garlic sourced from Springbrook Foods: manufactured in Blenheim, from imported Chinese garlic.

Black Pepper sourced from Davis Ingredients: imported from India. 

SAFEPRO® B-LC-007 Culture sourced from Christian Hansen: a probiotic fermentation culture of six lactic acid bacteria strains.

Dextrose sourced from Davis Ingredients: fermentable sugar to feed the starter culture, imported from China.

BactoCease Buffered Vinegar sourced from Hawkins Watts: vinegar solution with acidic species, designed to have a protective effect against Listeria monocytogenes.