Join Clarke as he heads into the Hauraki Gulf in search of his fish of the day – the New Zealand gurnard specifically to fill an order from world-renown chef Peter Gordon. He also needs a few scallops so Clarke will dive for those further north. While he is up there he wants to take a look at the Goat Island marine reserve as falling numbers of fish and crayfish there are worrying signs of a declining ecosystem.
From there Clarke returns to Westhaven Marina to get his fish filleted at the new Kai Ika Project filleting station. Returning fishermen are able to get the fish filleted here and all the heads and frames go to feed hungry families around the Papatuanuku Kokiri Marae in South Auckland.
