Famous for its premium quality, Orange Roughy is the cornerstone of the New Zealand fishing industry. New Zealand pioneered the fishery in the 1970's and is still one of the world's largest suppliers.
The Marine Stewardship Council eco-label assures you that our Orange Roughy reflects sustainable fishing at its finest. It means that our fish stocks are healthy, we don't damage the eco-system and there is ongoing effective management of Orange Roughy Fisheries.
The deep-water species are named for their distinctive colouring, and are caught mainly in the Chatham Rise, the southern part of the West Coast in the South Island, and in various parts of the Challenger Plateau.
Targeted specifically for export, Orange Roughy is a prized catch and one of the worlds most sought after species.Download fact sheet
Orange Roughy belong to the Trachichthyidae family.
Orange Roughy has a red body and blue tinged belly but turns to a distinctive orange after being caught. The species are slow growing and may live for more than 80 years.
With delicate, mild tasting flavour, Orange Roughy has pearly white, large flaked flesh that holds together well when cooked.
Orange Roughy has been certified as sustainable by the Marine Stewardship Council, the global gold standard for sustainability since December 2016. The certification covers about 2/3 of all Orange Roughy caught in New Zealand.
Orange Roughy is also 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.
Orange Roughy are widespread in the deepwaters of the most temperate oceans of the world.
New Zealand has the largest and longest standing Orange Roughy fishery in the world. It operates in four main areas: off New Zealand’s northern North Island, Cape Runaway to Banks Peninsula , Chatham Rise and the Challenger Plateau.
A mild flavour and soft, moist white flesh make Orange Roughy a popular choice. Moderate oil content keeps Orange Roughy succulent and its holds together well in most cooking methods. Use skinned fillets only. Bake, saute, poach, steam, barbecue, casserole, smoke, or use in a soup/chowder.