Fresh Fish

Monkfish has pearly white flesh and is succulent and firm. It has a low oil content, and flesh that is not readily flaked when cooked. 

King Fish has a firm succulent flesh with a low oil content. Flesh is dark, but lightens when cooked. Ideal as steaks or a whole fillet. It can also be used for sashimi.

The flesh is pale, with a medium to firm texture. 

Gurnard is succulent, with medium-textured flesh and low oil content, which makes it suitable for most cooking methods.

Groper have firm, lean, white flesh with few bones. It is ideal for steaks, as it remains moist with heavy flakes when cooked. It also smokes well, and in season (June to August) has excellent roe.

Blue Warehou have a deep, plump body, and a long pointed pectoral fin. It is similar in shape to the trevally, and has a forehead that becomes more abruptly rounded as the fish increases in size.

Bluenose have firm textured flesh, which is moist and succulent. The pink/white flesh whitens on cooking.  Bluenose are regarded as premium fillets, which suit most cooking methods.

Blue Cod is exclusive to New Zealand. They are mainly found in the colder, southern waters, preferring the shallows around the rocky coasts. Adults have been found in depths of up to 150 metres.