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Skipper of the Month

Richard Kibblewhite

Richard Kibblewhite and his wife Jean started their fishing company Splashzone 26 years ago after spending four years working on the pearling boats in Broome, Australia. 

Today, the duo own three vessels that operate off the North Island and a fourth vessel in partnership with Gisborne Fisheries Ltd. The company is a fishing and diving company that catches its own CRA quota as well as providing the majority of Gisborne Fisheries’ CRA4 quota. 

As the director of Splashzone, Richard has also assisted in training many aspiring skippers over the years. 

“It’s a thrill to see the dozen or so young men and women that we assisted through skipper’s tickets and qualifications still in the fishing game today,” he said. 

“We love the connections, relationships and getting the job done.” 

Out of office, Richard laps up the opportunity to get out on the water with his crew. 

A recent trip off the coast of Opunake proved particularly fruitful for Richard and his team who braved the changeable weather.

“We took off from the Port of Taranaki fishing for rock lobster and stayed out there for a week until the pots were full,” Richard said. 

“The sea can get a bit rough out there in the winter, but it’s a beautiful spot to fish with the backdrop of mountains.

“There were so many snapper in the area that we often got a few 20 Ib ones in the pot. It made for a great meal after a long day of fishing.”


Try Richard’s recipe for baked Mt Egmont Snapper: 

One whole snapper

Half a lemon, sliced

Pinch of salt & pepper

Knob of butter

Drizzle of olive oil

Finely chopped red onion and tomato

A handful of green beans, chopped and cooked

Secret ingredient: A large drizzle of Newman’s balsamic salad dressing.

Spread the lemon, tomatoes, onion and green beans across the top of the fish.

Place the fish in the oven and bake at 180°C for 40 mins or until fully cooked.