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Elephant Fish are only found in New Zealand.
Most commonly found around the east cost of the South Island at depths of around 200 metres.
The flesh of the Elephant Fish is of good edible quality and closely resembles that of Hapuka (Groper).
Elephant Fish belong to the Callorhinchidae family (Elephant Fish).
A silver-grey body above with darker blotches and silver-white below, the skin is smooth with no scales. Rather than teeth, they have hard plates which are used to crush shellfish, crustaceans and small fish. Elephant Fish are distinguished by their most prominent feature, the plough-like extension to the snout.
The flesh is firm and white.
Elephant Fish is 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.
Elephant Fish are only found in New Zealand, occurring around the South Island, most commonly off Banks Peninsula of depths up to 200 meters. Females come closer inshore in Spring to lay their eggs.
Elephant Fish have a firm, white flesh fish with a low oil content. The flesh is of good edible quality and closely resembles that of Hapuka (Groper).