La Marina stocks renowned Loch Duart salmon, something Rick Stein, leading UK chef, describes as "the closest I have ever seen to wild salmon". This is because the salmon are fed by hand, so supervisors can check the stock, keeping an eye on the salmon's feeding and swimming patterns. They believe in low volume, high quality production, working on the ratio of 98.5 percent water to 1.5 percent fish. The best welfare and environmental methods are used – they opt for fish feed from sustainable sources − to produce salmon which taste outstandingly good. Loch Duart salmon even makes the grade for sushi.

La Peche, which has been trading under La Marina Foods for close on a decade and has grown into one of the most popular and largest suppliers of shellfish and fresh fish in and around Gauteng.

La Peche's commitment to SASSI stems from consumer pressure and sustainable seafood choices. "We undertake to act responsibly within the fishing industry and to source where possible the most sustainable sea foods," says La Marina's General Manager, Edmund Pretorius.