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Alfonsino has been fished commercially in New Zealand for years.
It has firm white flesh fillets with a high oil content, making it suitable options for most cooking methods.
Alfonsino live in deep offshore reefs. They are caught year round by mid-water trawling around the North Island, and the Northern part of the South Island over rough ground, or near reefs at depths between 200-800 metres.
Alfonsino belong to the Berycidae family and are related to the Red Snapper.
Alfonsino have a brilliant red upper body with sides a little lighter, tinged with silver. It's fins are vibrant red. They have a slender body, large eyes and a forked tail.
Its flesh is firm and white with a high oil content, suitable for a variety of cooking methods.
Alfonsino is also managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.
Alfonsino are located around New Zealand. In particular, the North Island and the top of the South Island. They live on rough grounds, or near reefs at depths of 200-800 metres.
Alfonsino have a firm white flesh with a high oil content, making it suitable for most cooking methods including baked, grilled, steamed, curried and sautѐed. It is also an ideal fish to use for sashimi.