Amid a fragile tourism market, a sustainable fishing operator is hoping to reel in new customers by taking them on a unique, hook to plate experience.
Southland-based Gravity Fishing owner-operator Nate Smith Photo: Supplied
Southland-based Gravity Fishing has already made a name for itself in the sector by only using a hook and line, but also by fishing per restaurant order.
Owner-operator Nate Smith said in the new venture - dubbed the Gravity Experience - guests choose what they want to fish for dinner, and then get taken away to places around Stewart Island catch their kai and learn about it.
"For an example, they might want to have pāua or something like that, so we would take them to some of these awesome little spots around Stewart Island that are kind of my backyard," he said.
Smith said they will then be taken to their accommodation on Stewart Island where professional chefs will teach them about their food.
"The group of guys that we've got on board really do strongly believe in what we do," he said.
Smith said the venture is about teaching ethical and sustainable approach to fishing.
"It's just showing people and connecting people with that food resource, that wild food resource that is so precious," he said.
"That's why we're doing it because we know that the absolute bloody preciousness of that you know, and looking after that and being able to let other people experience that is the goal that we have in mind."
Smith said the venture started last week and has already made bookings.
He said he is "not too concerned" about the risk of the business failing, as the world deals with the impact of Covid-19.
"That's not what it's about for me and I don't believe that it's going to fail at all," Smith said.
"The risk that I see that's greater is us fishing all of our fish stocks in depletion and we don't have that anymore."