Seafood

Fish

Our main fish species include:

Albacore Tuna, Ling, Southern Blue Whiting, Alfonsino, Orange Roughy, Squid, Black Oreo Dory, Red Cod, Tarakihi, Flounder, Silver Warehou, Hake, Skipjack Tuna, Hoki, Smooth Oreo Dory. 

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    Hake

    Hake flesh is moist and white with few bones and a delicate texture. Hake fillets are ideal for portioning as they are of a relatively consistent thickness and texture. Hake is of the Merlucciidae f... Read More

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    Orange Roughy

    Orange Roughy has a delicate flavour, with firm, pure white flesh. Their pearly white fillets are considered a delicacy around the world. The skin and subcutaneous layer is also rich in oil that can ... Read More

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    Antarctic Toothfish

    Snow-white flesh and broad scalloped flakes, it is high in fat and omega-3 content and suited to both dry and moist preparations in a broad array of cuisines. The Antarctic Toothfish is a highly priz... Read More

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    Albacore Tuna

    Albacore have medium-firm pinkish flesh with a steak-like texture and large moist flakes. They have medium oil content with more Omega-3 than other tunas. When canned it is called ‘white tuna’. ... Read More

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    Skipjack Tuna

    They have a dark red flesh with a medium texture, low moisture and high oil content. Spectacular cooked whole and produces excellent steaks. Member of the Scombridge family (mackerels and Tuna) Ski... Read More

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    Southern Blue Whiting

    Flesh is delicate, moist, low oil content and is easily flaked Southern Blue Whiting belong to the Gadidae family (true cods). They are a schooling species generally confined to sub-Antarctic water... Read More

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    Jack Mackerel

    Taste Jack Mackerel fillets are dark but lighten on cooking. They are oily and are high in Omega-3. Jack Mackerel is suitable for most cooking methods. Family Jack Mackerel belong to the family Carang... Read More

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    Smooth Oreo Dory

    Taste Smooth Dory fillets are large and white; they are firm and do not flake easily, holding together well when cooked. Because of this they are a versatile fish species, suitable for most cooking me... Read More

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    Spiky Oreo Dory

    Taste Spiky Dory fillets are firm and white; they do not flake easily, holding together well when cooked. Because of this they are a versatile fish species, suitable for most cooking methods. Family S... Read More

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    Barracouta

    Taste Barracouta has dark flesh that whitens on cooking with medium moisture and medium to low fat content, it is most often prepared by grilling, frying or smoking. It is an oily fish with very fine ... Read More

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    Red Cod

    Taste Red Cod have scales that are soft and easily removed. The fillets are delicate and flake easily when cooked, so they are often smoked. Red Cod has a low-fat content and is mild in flavour. Famil... Read More

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    Ling

    Taste Tasty, versatile and firm-fleshed. Ling have large, moist, bone-free fillets and can be cooked in almost anyway, often served raw as sashimi or in wok cooking. Family Ling is a member of the cus... Read More

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    Alfonsino

    Alfonsino have a white flesh with a firm texture and high oil content that suits most methods of cooking. Alfonsino belong to the Berycidae family (Alfonsinos) Alfonsino are widely dispersed within... Read More

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    Black Cardinalfish

    The fillets are meaty, and range from 2-4cm thick. Fillets whiten when cooked, are moist, firm and flake easily when cooked. Black Cardinalfish are deep-water fish that belong to the Apogonidae fami... Read More

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    Stargazer

    Stargazer’s have a pearly white flesh, firm texture that will not flake easily and are rich with vitamin D and Selenium. Good as Sashimi, they suit most cooking methods, and when cooked it has simi... Read More

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    Tarakihi

    Tarakihi have medium to firm white flesh, suitable for most cooking methods. Tarakihi belong to the Cheilodactylidae family (Terakihi and Morwongs) They are most abundant south of East Cape, around... Read More

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    Sea Perch

    Ocean perch has a delicate flavour, with a moderately firm texture. The flesh is white, lean, moist and flaky. Sea Perch is related to the Northern Hemisphere’s redfish. Sea Perch occur all aroun... Read More

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    Gurnard

    They have succulent medium textured flesh with low oil content, consequently fillets hold together well when cooked. Red Gurnard belong to the Triglidae family and are widespread around New Zealand.... Read More

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    Leatherjacket

    Leatherjackets have firm, and very white tasty flesh Belong to the Monacanthidae family of Triggerfishes and leatherjackets. Leatherjackets are widespread around New Zealand and commonly found in r... Read More

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    Blue Warehou

    Blue Warehou have a medium-textured flesh with medium to low oil content. They are best cooked by moist heat methods and are ideal in strong-flavoured dishes such as curries. Blue Warehou are member... Read More

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    Silver Warehou

    Silver Warehou have firm, white flesh with a high fat content it is suited to all cooking methods Silver Warehou are members of the Centrolophidae family of Raftfishes and Medusafishes. They are ge... Read More

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    White Warehou

    White Warehou are members of the Centrolophidae family of Raftfishes and Medusafishes. It is found in deeper water than the other Warehou species and is most common south east of New Zealand and on ... Read More

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    Snapper

    Snapper has a tender white to pinkish flesh with a sweet, mild flavour. It can be cooked in practically every way, or alternatively served raw as sashimi. A member of the Seabream family, Sparidae. ... Read More

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    Grenadier Cod

    Large scales present on many species make processing difficult but as a result, Grenadier Cod is an excellent, economical alternative to more expensive species as its fillets make for great eating. ... Read More

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    John Dory

    John Dory has medium flakes and is white when cooked. It is suitable for most cooking methods and has good Omega-3 levels. John Dory belong to the Zeidae family of Dories. They are solitary fish th... Read More

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    Lookdown Dory

    The Lookdown Dory has a delicate sweet flesh, low oil content with fine flakes and few bones which are easily removed. It is suitable for most cooking methods Lookdown Dory belong to the Zeidae fami... Read More

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    Bluenose

    Bluenose flesh has medium to thick moist flakes and is white when cooked Bluenose are from the Centrolophidae family (raftfish and medusafish). And found in the temperature waters of the Southern H... Read More

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    Groper

    Firm, lean, white flesh with few bones it remains moist with heavy flakes when cooked. Groper makes good steaks and smokes well. Groper, also known by their Maori name Hapuka, belong to the Percicht... Read More

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    Silver Kingfish

    They have delicate white fillets that flake easily, with a high fat content. It is excellent smoked and suitable for most cooking methods Also commonly known as Gemfish. Silver Kingfish belong to th... Read More

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    Blue Cod

    Blue Cod have medium-textured white flesh with low oil content and are suitable for most cooking methods. Blue cod belong to the Pinguipedidae family (sandperches, weevers). Blue Cod are bottom-dwe... Read More

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    Ribaldo

    Their flesh is very soft and moist with a mild flavour and medium oil. Ribaldo are members of the Moridae family (morid cods) Ribaldo are found around New Zealand and Australia and are a deep-water... Read More

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    Trevally

    They have medium to soft flesh that is marbled pink with a darker fat line that can be filleted out. For peak eating quality, Trevally is bled immediately after capture. Trevally belong to the Caran... Read More

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    Blue Moki

    Blue Moki flesh is firm, yet slightly flakey and suitable for most cooking methods Blue Moki is a type of Trumpeter and belong to the Latrididae family (moki and trumpeter). Blue Moki are migratory... Read More

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    Frostfish

    Frostfish is known to be of excellent eating, it has fine white delicate flesh. Cook by either filleting, or cutting into sections which can then be cooked in butter like flounder. Frostfish belong ... Read More

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    Butterfish

    Butterfish are medium in texture, have succulent white flesh with medium to thick flakes which is suited to most cooking methods. Butterfish belong to the Odacidae family. They are found only aroun... Read More

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    Kahawhai

    Kahawai fillets are dark but lighten when cooked, and have medium to thick flakes with high oil content. Well suited to smoking. Kahawai are a pelagic school fish of the Arripidae family (kahawai). ... Read More

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    Ray's Bream

    Ray’s Bream are white fleshed and excellent eating. Ray’s Bream belong to the Bramidae family of pomfrets. Ray’s Bream are generally found in offshore waters and occur sporadically. They are ... Read More

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    Silverside

    Their flesh is very translucent and of a delicate texture. They belong to the Argentinidae family (silversides). This species is found in New Zealand waters off the continental shelf, usually at de... Read More

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    Trumpeter

    Flesh is firm, delicate in flavour and whitens when cooking. Best cooked using dry methods, such as grilling, shallow frying or baking Trumpeter belong to the Latrididae family. They are found at d... Read More

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    Hoki

    Hoki has a firm succulent fillet with a delicate flavour, low oil content and few bones.  The fillets are white and flake easily when cooked.  Hoki is ideal for delicate fish recipes and can be prep... Read More