Cardinal
Epigonus telescopus
A firm, succulent fish that flakes easily when cooked.
Cardinal are often named Black Cardinalfish.
They are a deepwater species, commonly caught off the east coast of the North Island at depths between 300 and 800 metres.
Key Information
Family
Cardinal belong to the Apogonidae family (cardinalfishes).
Physical attributes
Dark Brown in colour, with large loose scales. Their body is torpedo shaped and their eyes are large and predominant. The tail is forked.
The fillets have a darker layer under the skin and a dark strip running along the centre.
Sustainability
Cardinal is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stocks assessment 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.
Geographical location
Black Cardinal can be found in deep oceans in many parts of the world and is widely distributed around New Zealand but most common off the east coast of the North Island. They occur at depths of 300 to 1100 metres, generally in very mobile schools up to 150 metres off the bottom, over hills and rough ground.
Market Names
- New Zealand: Black Cardinalfish, Cardinal, Bigeye
- Japan: Tenjikudai, Yasemutsu
- Spain: Pez Diablo
- Germany: Kardinalfisch
- France: Apogon
- Commonwealth: Bolsheglazaiya Kardinalka
Locations Caught
Profile
Average weight
0.8-2.5 kg
Average length
40-70 cm
TACC i
939 tonne
Talley's catch
100- 500 tonne
Nutritional information
Average quantity per 100g
Energy
378 kJ
Protein
18.8 g
Fat, total
1.7 g
Carbohydrate
0.3 g
Seasonal availability
Flavour and cooking
Cardinal fish have a firm, succulent flesh that flakes easily when cooked. The fillets are thick and meaty. Cardinal is suitable for most cooking methods.
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