Similar to Turbot, skin off bone out fillets (frozen)

Delicate succulent apricot-coloured flesh that whitens on cooking it has a fairly low oil content.

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.

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Trumpeter fillets have a firm flesh and are suitable for most cooking methods.

It's white flesh has a medium flavour, and is semi-firm with a low oil content. Excellent for most cooking methods including whole. Snapper has exceptional roes, and is very suitable for smoking.

It's delicate white flesh has a sweet and subtle flavour with a low oil content upper fillets are slightly darker but whiten on cooking.

Butterfish has medium textured succulent flesh with high iodine content and is suited most cooking methods.

The flesh is pale with a medium firm texture.

Brill are large oval-shaped flatfish belonging the flounder family they are found in shallower waters around the coast of new zealand.

It's delicate white flesh has a sweet and subtle flavour with a low oil content upper fillets are slightly darker but whiten on cooking.

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.

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

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.

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

The flesh is pale with a medium firm texture and fairly low oil content tarakihi is suitable for all methods of cooking.

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 moki fillets are firm hold theirshape and are a greyish-white when cooked they are suitable for most cooking methods flakes slightly when cooked great for curries poaching smoking steaming and frying.

It's white flesh has a medium flavour and is semi-firm with a low oil content excellent for most cooking methods including whole snapper has exceptional roes and is very suitable for smoking.

White warehou is suited most cooking methods and is also delicious when smoked.

It's white flesh has a medium flavour and is semi-firm with a low oil content excellent for most cooking methods including whole snapper has exceptional roes and is very suitable for smoking.

The flesh is pale with a medium firm texture.

Bluenose have firm textured flesh which is moist and succulent the pink/white flesh whitens on cooking.