Earlier this month, we did a story on the 'slow fish' movement with chef Max Gordy from Hillside Kitchen in Wellington.
But how does the slow fishing movement work from a fisher's perspective? Delwyn Tuanui is an eighth generation Chatham Islander, who heard the interview, and wanted to add a few points.
Delwyn comes from a long line of island farmers and fishers, and is the owner of Chatham Island Food Co.
He tells Jesse about the famous Chatham Island Blue Cod and why fishing is so important to the local community.