New Zealand seafood brand Cloudy Bay Clams is under new leadership, led by Tony Muollo and marketed by George Manettas, both respected members of pioneering Australasian seafood families.
The new phase aims to preserve the brand’s sustainable harvesting roots, while expanding its reach across Asia-Pacific and North America.
“We’re excited to take Cloudy Bay Clams into its next chapter,” said Manettas.
“This brand has a legacy, and we’re focused on making it more accessible to chefs and markets across the region.”
The brand is best known for its premium, wild shellfish across the Asia-Pacific region and is now offering chilled blanched formats for foodservice, updated frozen packaging, and improved support tools for chefs, distributors, and retailers.
The fishery is part of the Marine Stewardship Council’s (MSC) Fishery Improvement Project, and is on track to receive MSC certification.
The company’s recent investments in CRM and QA systems will help improve its communication, traceability and service delivery.
Moving forward, the company will be part of major hospitality trade shows this year and will be increasing its direct industry engagement through trade activations and tastings in Sydney, Melbourne, Brisbane and Singapore.
