Richard Kibblewhite will be a familiar face to many, as he showcases his energetic auctioneering skills annually at the New Zealand Federation of Commercial Fishermen's charity auction.
Alongside his wife, Jean, Richard owns Splashzone Marine, a family-run business where all three of their children - each a certified skipper - are also actively involved. With three boats working the waters off New Zealand's North Island and a fourth operating in partnership with Gisborne Fisheries Limited, the Kibblewhite whānau rarely get much downtime. But, when summer rolls around, they prioritise their beach hut retreat, spending time with family, relaxing with a good book and enjoying their freshly caught kaimoana.
Tell us about you. What did you do before seafood?
Before I got into fishing, I was a mechanic. When I was about 21, my wife, Jean, and I decided to do a stint in northwest Australia. I'd always loved the sea, so I was keen to get involved in the pearling industry. I first joined a vessel as the mechanic, but once I had fixed everything that was broken, they asked if I'd stay on full time. I said, "Yeah, but I want to be one of your pearl divers." That's how it all started - diving for pearls by day and doing engineering work at night.
When it was time to move back to New Zealand to start a family, we continued our passion for fishing over here. We got into crayfishing and pāua diving, and we bought up small amounts of quota whenever we could. Jean and I have been involved in fishing since I was 21 - that's a lot of years!
Have you always been a seafood enthusiast?
Always. I did my PADI Diving Ticket at 14. We've got such a lot of cool species to eat here in New Zealand, and we are happy to catch any of them. We'll eat anything, really.
Do you have an underrated species you love to talk about?
Well, sea perch is a really underrated fish. When we retailed, we sold the sea perch as the poor man's blue cod. So, yeah, the little orange sea perch. Some people call them the Jock Stewart. You just fry it up with butter, lots of butter. We never use oil to cook our fish (unless it's in batter).
What are your favourite summer seafood memories?
Eating pāua with the family at the camp after going diving. It's a pretty cool thing to do. Our hut is on the beach close to our family farm in Pōrangahau, Hawke's Bay.
How would you describe 2024 - pleased to see the back of it or looking back at it fondly?
It's been challenging dealing with the China market, but the flip side is the Aussie market for wet fish has been strong, which has helped us diversify. In 2023,we got hit hard by the floods and it was a tough time. We're glad that is behind us now and that we're getting a clear run at fishing again. 2024 has been about getting things back to normal, so it's been a relief.
The Kibblewhites' smoked fish
Years ago, when we ran our fish truck, we regularly hot-smoked fish to sell at the market. Nowadays, we just smoke fish at home for our family and friends using our almost 20-year-old, handcrafted macrocarpa smoker. Below is our simple but tried-and-true recipe for beautifully smoked fish.
Ingredients:
- Fish (kahawai is our favourite but you can just about use any fish; kingfish is what we are smoking in the photographs)
- Coarse salt
- Brown sugar
Method:
Lay the fish flat on a tray, flesh side up, and add a liberal amount of salt and brown sugar - don't be shy with how much you use. Massage this in with your fingertips.
Let the fish set for 2 hours or overnight, in the fridge or somewhere cool.
Before you smoke, leave to air for 30 minutes and wipe off any visible moisture. Pop into the smoker with mānuka sawdust for 1-2 hours, depending on its thickness.
Serve warm with fresh bread or crackers, or store in the fridge for up to a week. You can also chuck it into a delicious fish pie or mix it with some sour cream and thyme to make a tasty dip.
