Elephant Fish
Callorhinchus milii
A firm, white flesh fish with a low oil content.
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).
Key Information
Family
Elephant Fish belong to the Callorhinchidae family (Elephant Fish).
Physical attributes
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.
Sustainability
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.
Geographical location
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.
Market Names
- New Zealand: Elephant Fish, Silver trumpeter, White Fillets
- Commonwealth of Independent States: Khimera, Kallorinkhus
- Germany: Elephantfisch
- Japan: Zoginzame, Zoginbuka
- Korea: Ko sang eo
- Spain: Foca, Peje-gallo
Locations Caught
Profile
Average weight
2-6 kg
Average length
60-90 cm
TACC i
1,464 tonne
Talley's catch
500-1000 tonne
Nutritional information
Average quantity per 100g
Energy
432 kJ
Protein
23.3 g
Fat, total
1.0 g
Carbohydrate
0.3 g
Seasonal availability
Flavour and cooking
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).
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