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Promoting our lesser-known species

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As a nation, we need to focus on addressing future demands for sustainable seafood by catching closer to those who cook, ensuring access to the best seafood and encouraging others to work with a wide variety of species as we are allowed.

Here are some of the unique fish varieties available to the New Zealand market.

new zealand fish
Albacore Tuna:
Delicious, pale meaty flesh that, at its best, is both sweet, clean and delicate. Medium oil content, with more Omega 3 than other tunas.

new zealand fish
White flesh with a firm texture and high oil content. Great replacement for Snapper. Perfect fish for sashimi or the Pacific dish of Ika Mata, marinated in coconut cream and lime juice.

new zealand fish
Blue Cod

Medium-textured white flesh with a low oil content and is sweet-tasting. Gently flour fillets first, then pan-fry. One of the great fish for fish and chips. Steam whole fish and serve with an Asian dressing.

new zealand fish
Red Gurnard
Succulent, medium-textured flesh with a low oil content. Sauté with the skin on. Bake or crumb the fillets. The fillets are delicate, with a small, sweet white flake. One of the few fish I dust in flour before cooking in butter. Substitute for butterfish, blue cod or Tarakihi.

new zealand fish
Blue Warehou
(Warehou Kahurangi):
Medium-textured flesh with relatively low oil content. Best cooked in wet dishes such as curries or stews but is also terrific crumbed or battered. Great replacement for Hapuka / Groper or Bluenose.

new zealand fish
Succulent flesh, medium-textured with a high iodine content. Clean, delicate flavour, translucent flesh, flakes easily and makes the best battered fish. Also known as Black Cod or Sablefish, it’s highly prized internationally.

new zealand fish
Delicate flesh with a high fat content that flakes easily. Terrific pan-fried. Suits Mediterranean ingredients. Smoked, it makes a splendid kedgeree.

new zealand fish

Hoki (Hoki): Delicate and succulent, flakes easily. Should we call it ‘Blue Grenadier’ to differentiate it from fish fingers? Try it with a herb crust, or Cajun spices.

new zealand fish
Yellowbelly Flounder
Succulent, delicate flesh with a low oil content. Perfect roasted whole or barbecued. Dust the fillets in a light coating of flour and pan-fry. Cook whole and serve with a lemon, parsley and caper butter.

new zealand fish
Jack Mackeral
Soft, flaky and succulent flesh with a high oil content. The dark flesh lightens up on cooking. Excellent preserved in oil. Bake, barbecue, grill or smoke. Serve with a summer salad of tomatoes and basil. Substitutions are Trevally, Kahawai or Kingfish.

new zealand fish
Blue Moki
Well-textured, pink-fleshed fish with plenty of fatty content around the skin. Superb in seafood chowder or in a curry. Cook with the skin on – the fat layer melts and naturally bastes the fish as
it cooks.

new zealand fish
Soft, delicate flesh, large fillets with a subtle flavour. Marinate, poach, bake. Wonderful in a chowder. Most species can be replaced by Hake.

new zealand fish
Dark, medium-textured flesh that lightens on cooking. Suited to smoking or serving raw. An underrated fish, ideally pan-fried, as sashimi or as a ceviche. Substitutions are Trevally, Jack Mackerel, Sardines or Kingfish.

new zealand fish
Lemon Sole
(Raututu/Pātaki Rori):
Delicate white flesh, low oil content, almost sweet tasting. Grill whole with lemon and fresh herbs. Substitute Turbot, Flounder or Brill.

new zealand fish
Very firm
with very white flesh that
holds its shape well on cooking.
You want to make a seafood stew? This is your fish. One of the most versatile fish available. Substitute Hake, Gemfish or Hoki.

By Martin Bosley, Chef, Chief Fishmonger & National Sales Manager, Yellow Brick Road

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