Fish for everyone
More than a year after taking over the filleting knives at Theo’s Fisheries, brothers Yotti and Yanni Ioannou are continuing to build on the family business’s reputation, bringing fresh seafood to more people across Canterbury and beyond.
For Yotti, winter is one of the most exciting times of the year. Cooler temperatures help preserve freshness and coincide with some of New Zealand’s most sought-after seafood.
“This time of year is great for fresh fish. The cooler temperatures help maximise the freshness of the fish, with plenty of variety still around. I’m particularly excited by Southern Bluefin tuna. We get export-quality fish here.”
That prized tuna is a standout among the range of seafood available through Theo’s Fisheries. The brothers are passionate about showcasing every part of the fish and encouraging customers to explore cuts they may not have considered before.
“One thing we offer is all of the different cuts of the tuna – the heads, the wings, the tails. Cuts people might have not tried.”
The business has plenty on the horizon, with new initiatives and opportunities helping to drive continued growth.
“Lots of exciting things happening. We’re putting together fantastic windows.”
Sustainability and supply remain key focuses for the brothers. One recent addition to their offering is a premium range of Marlborough-grown oysters, produced using innovative aquaculture methods.
“We have these amazing Marlborough Flip Farm Oysters. These guys have developed this amazing technology, allowing them to grow beautiful, plump oysters all year round.”
At the same time, Theo’s Fisheries’ home delivery service continues to expand. What began as a local offering is steadily reaching further afield.
“Our home deliveries are taking off. We’re inching closer to Kaikōura and venturing as far south as Timaru, with ambition to get over to the West Coast.”
The brothers have also broadened their reach through a new presence at the Christchurch Farmers’ Market at Riccarton Bush, introducing their seafood to a wider audience.
The latest venture is a collaboration with chef David Kim, called Fishmongers’ Sons, which will celebrate seasonal New Zealand seafood through events and venues across the city. Together, they aim to champion an often-overlooked part of the country’s food story, connecting diners with exceptional local seafood and the people who bring it to the table.