Packhorse crayfish, Otahuhu, Auckland

Before the crayfish go to local and international markets, they have to be transported from the north in Russell, all the way to Auckland. The driving distance from Russell to Auckland is approximately 230 kilometers (143 miles), and the estimated driving time is around 3 1/2 hours.

A truck of this size may contain an average of 80 bins of crayfish. On this Sunday, there were 96 bins.

The packhorse crayfish (Sagmariasus verreauxi) is a species of saltwater crayfish that is endemic to New Zealand. 

Packhorse crayfish are known for their large size, with some individuals reaching up to 15 kg in weight. They are typically brown or greenish-brown in color, and have a hard, spiny exoskeleton.

The weight of the bins is known in advance, hence the only thing left to do is to weigh the catch of each tub.

Nat and Mike haul the tubs onto the weighing scale while Monica records the details.

All the crayfish isn’t exported. Half is kept for the domestic market, while the other half is shipped overseas, mostly to China.

The live crayfish are separated into two giant containers. The ones below 3kg go into one, while the larger ones go into the other.

One that didn’t make the journey.

Tagging of the crayfish have to be individually done for every lobster destined for the New Zealand market.

In New Zealand, tagging or labelling of crayfish before they are sold to restaurants or consumers is required by law as part of food safety regulations. This is to ensure that the crayfish have been legally caught, processed, and handled, and that they are safe to eat.

The labelling typically includes information such as the name and address of the supplier, the date of harvest, and any relevant health and safety information. This information is used by consumers and food businesses to make informed decisions about the safety and quality of the crayfish.

In addition to tagging, New Zealand has strict regulations around the handling and processing of seafood products, including crayfish. This includes requirements for the storage, transport, and processing of seafood, as well as mandatory testing for harmful contaminants such as bacteria and biotoxins.

By requiring tagging and other food safety measures, New Zealand aims to ensure that its seafood products are safe, high quality, and meet international food safety standards.

The containers used to keep crayfish in a commercial setting are commonly referred to as “crayfish holding tanks” or “live crayfish tanks”. These tanks are specially designed to provide a suitable environment for the crayfish to survive and stay healthy while being transported or held prior to sale.

In these tanks, the crayfish are typically kept in aerated water, which is oxygenated through the use of aeration systems. Aeration systems use pumps to circulate water and introduce oxygen into the tank, ensuring that the crayfish have enough oxygen to breathe.

The amount of oxygen pumped into the tank can vary depending on a number of factors, such as the size of the tank, the number of crayfish being held, and the duration of storage or transport. Generally, a minimum oxygen level of 6 milligrams per litre of water is recommended to ensure the health and survival of the crayfish.

Plastic tags manually clipped onto every crayfish.

A short break as Nat shows Mike, Monica and Lorraine his pictures of whale sharks. They were excellent images too!

Footnote: The truck was supposed to arrive in Auckland on the 2nd of April at around 10 am. At around 7 am, I got a call saying the truck was already on its way.  

I was out with my wife having a coffee. Should I leave, or should I stay with the coffee plan? I decided to stick around for the coffee and then headed back home to get my equipment.

Before I started out, I called to see where the truck was located and it was on the motorway near my house. I turned onto the motorway and there was just one truck, so I followed it. I also had the address, but the GPS kept advising me to take another route.

Twice, I almost followed the GPS, but followed my instincts and stayed with the truck. As it turned out, the story had a happy ending. The truck kept going to Mt. Wellington, then to Otahuhu and down the driveway, just as the route had been described. It was time to get started on the shoot.