Similar to Blue warehou, skin off bone out fillets

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

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 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.

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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.

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.

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

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

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.

The flesh is pale with a medium firm texture.

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.

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.

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.

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.