Similar to Blue moki, skin off bone out fillets

Default Description

Default Description

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

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.

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

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

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.

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.

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.

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

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.

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.

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

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.

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.

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

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.

Blue warehou has a medium textured flesh with a medium oil content great fried or in stronger flavoured dishes such as thai or indian curries.