Similar to Turbot, skin off bone out fillets

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

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

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.

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

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.

The flesh is pale with a medium firm texture.

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.

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

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.

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.

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

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

The flesh is pale with a medium firm texture.

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.

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

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.

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 august has excellent roe.

Blue cod is exclusive new zealand they are mainly found in the colder waters of the south island medium textured white fish with a mild flavour pan fry's extremely well on the skin also deep fried with crumbs or batter.

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 and marinated fish dishes such as ceviche etc.