Blue Cod (Parapercis colias)


Blue Cod

Blue Cod

Description:

Their body colour varies depending on age.  Larger fish are more distinctly blue with greenish sides and a golden brown stripe above each eye.  Some smaller fish are mottled and show a trend towards shades of green. Juveniles are white with a broad band of brown along the side.

Blue Cod Meat Quality:
Blue Cod have medium-textured white flesh with a low oil content.Blue Cod is suitable for most cooking methods.

Also Known as:
Maori Name: Rawaru
Market Names: Blue Cod, Cod, Sand Perch Australia: Blue Cod, Japan: Toragisu, Korea: Chung daegu

Size : 25cm – 60cm

Weight : 400g to 2.5kg /pce

Forms available :
Whole, Gilled & Gutted, H&G, Fillets

Packing :
Fresh: Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit

Frozen : Plastic interleaved, packed & blast frozen

Grades : 600g-800g, 900g – 1.2kg, 1.2 – 1.5kg, 1.5 – 2.5kg

Season: All year but main season April – September

 

Blue Cod filet

Blue Moki (Latridopsis ciliaris)

whole Blue Moki

Description:
Blue Moki belong to the Latrididae family. They Blueish Grey in broad dark bands
across the back and a lighter shade of silver / white on the sides and belly.
They have firm scales and the mouth is characterised by thick, fleshy lips.

Also Known as:

Trumpeter Moki, Trumpeter

Maori Name: Moki

Market Names
New Zealand: Blue Moki, Moki, Moki Trumpeter
Australia: Trumpeter
Japan: Isuzumi, Isaki
Korea: Jul ben jari

Size : 0.4 – 1m
Weight 2 – 10kg/piece
Form / State Whole Green, Headed & Gutted, Dressed, Fillet
Packed : Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Grading: Count/Piece
Season : Caught all year, but mostly June – September

Blue Moki meat
Blue Moki flesh is firm, cooks up whiteish and is suitable for most cooking methods.

Form / State: Whole Green, Headed & Gutted, Dressed, Fillet

Packed : Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Grading: Count/Piece
Season : Caught all year, but mostly June – September

Blue Moki Fishery:
Blue Moki are caught along the East Coasts of the North and South Islands of New Zealand.
They are normally caught by way of Trawl or Set net down to 100m
New Zealand’s Blue Moki fishery is managed by strict quotas, which allow only a set amount of Moki to be taken commercially each year.

Blue Moki Filet

Blue Moki H&G

Blue nose (Hyperoglyphe antarctica)

Bluenose Whole

Bluenose Fishery
Bluenose are found in the temperate waters of the Southern Hemisphere. They like rough ground on the outer shelf
and upper slope, especially from 100 to 500 metres.
Bluenose are caught year-round, mainly by longlining, but also by Trawl around or on offshore reefs, seamounts, or drop-off areas.
New Zealand’s Bluenose fishery is sustainably managed by strict quotas, which allow only a set amount of Bluenose to be taken commercially each year.

Size : 60cm – 1.3m
Weight : 3 – 20kg/piece,
Form / State : Whole Green, Headed & Gutted, Dressed, Fillets
Packing : Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Grading: Number pcs/box
Season : Year round

Market Names: Maori Name
New Zealand: Bluenose, Stone Eye, Matiri
Bonita, Bream, Griffin’s Silver Fish
Australia: Blue Eye Trevella
Japan: Minami media

Bluenose Meat Quality:
Bluenose flesh is reasonably firm with medium to thick moist flakes and whitens when cooked. Bluenose has good levels of Omega-3.
Bluenose can be prepared & cooked using most methods.

Bluenose filet

Bluenose H&G

Blue Warehou (Seriolella brama)


blue_warehou

 

Description: Blue Warehou are dark bluish-green above, somewhat iridescent, with a silvery white underside, small dark head, and a blackish spot by the pectoral fin. Blue Warehou have a deep, plump body, and a long pointed pectoral fin that reaches back to the start of the anal fin.

Size: 40-80cm

Weight: 2-5kg/ piece

Form/ State: Whole Green, Headed & Gutted, Dressed, Fillet

Packed: Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit

Grading: Count/ Piece, Net Weight kg

Season: Caught all year, but mostly April – September

Fishery: The main fishing grounds for Blue Warehou are in Cook Strait and off the west coast of the South Island to depths of about 400 metres. Blue Warehou are caught throughout the year, mainly by trawl but sometimes by coastal set nets. New Zealand’s Blue Warehou fishery is managed by strict quotas, which allow only a set amount of Blue Warehou to be taken commercially each year.

Meat Quality: Blue Warehou have medium-textured flesh with a medium to low oil content and are best cooked by moist heat methods. They are ideal in strong-flavoured dishes such as a curry.

Blue Warehou filet

 

 

 

Butterfish (Odax pullus)

Whole Butterfish

Description:

Butterfish belong to the Odacidae family.  Their body colour varies according to size and sex.
Young fish are golden-bronze with broken white, mid-body stripes.
Adults are brown to olive green, with breeding males dark blue-black.
The body is streamlined and plump with large anal and dorsal fins, a pointed head, and a small mouth.

Butterfish Meat Quality
Butterfish flesh has medium to thick flakes and is pearly white when cooked.
Butterfish are suited to most cooking methods and have good Omega-3 levels.

Also Known as : Greenbone, Marari Marari
Size : 30 – 50cm (reaching 70cm)
Weight : 1 to 1.5kg /pce ( up to 2.5kg) Market Names
State available : Gilled & Gutted, Dressed, Fillet New Zealand: Butterfish, Greenbone
Packing : Fresh : Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit Japan: Bera-rui
Frozen : Plastic interleaved, packed & blast frozen Korea: Butterfish, Greenbone
Spain: Butterfish, Greenbone
Season : Year round but most common in August / September

Butterfish Fishery

Butterfish are only found around the New Zealand coast, and are widespread.
They are rarely found at depths greater than 15 metres.
Butterfish are more abundant south of East Cape, especially around Cook Strait.
They are caught commercially year-round in set nets. New Zealand’s Butterfish
fishery is managed by strict quotas, which allow only a set amount of Butterfish
to be taken commercially each year.

Butterfish filets

Butterfish H&G

Elephant Fish (Callorhinchus milii)

 

Description
Silver-grey above, with darker blotches, silvery-white below, skin smooth
The plough or hoe-like extension of the nose distinguishes the elephant fish
from other chimaeras or ghost sharks.

Elephant Fish Meat Quality
A reasonably firm flesh that cooks up white. Perfect for Deep frying.
Very commonly used for “Fish and Chips” Fish in New Zealand and Australia.

Also known as: New Zealand: Elephant Fish, Silver Trumpeter, Whitefish. Australia: Elephant Fish, Silver Trumpeter, Whitefish

Maori Name Makorepe, Reperepe

Size : 60 – 90 cm

Weight : 3-4kg

Forms available : Gutted, Dressed, Fillets Market Names
Packing : Fresh : Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Frozen : Plastic interleaved, packed & blast frozen
Grades : Dressed – By count
Fillets – 0-200g, 200-500g, 500g +

Season : October to February

Elephant Fish Fishery
Occurs mainly around the South Island of New Zealand..
Caught in depths of 20-200m.
The method of catching used is normally by trawling or set Net.

H&G plus whole Elephant Fish

Elephant FIsh filets

Groper Bass (Polyprion americanus)


groper bass

groper bass

Size : 0.5 – 2m

Weight 5 – 25kg/piece

Form / State: Whole Green, Headed & Gutted, Dressed

Packing: Polystyrene insulated bin

Shipment Size: 200kg to 2000kg

Best catch November to July

Hapuka/ Groper (Polyprion Oxygeneios)


Groper

Description:

Groper are caught (Mainly by bottom long line) around New Zealand most commonly over or near rocky areas to depths of 250 metres.

Size: 0.5 – 2.0m

Weight: 5-25 KG/ Piece

Form/ State: Whole Green, Headed & Gutted, Frozen

Packed: Polystyrene insulated bin

Shipment size: 200kg to 2000kg

Season: November to July

John Dory (Zeus faber)


John Dory

John Dory

Description
John Dory are found in the warm waters around the North Island of New Zealand – most commonly north of the Bay of Plenty.
They are caught year-round, often in mixed species trawl catches of Snapper and Tarakihi, and by Danish seiners.
New Zealand’s John Dory fishery is sustainably managed by strict quotas, which allow only a set amount
of John Dory to be taken commercially each year.

 John Dory Meat Quality
John Dory is considered a premium quality fish, it has medium flakes and is white when cooked. It is suitable
for most cooking methods and has good Omega-3 levels.

Also Known as:

Maori Name Kuparu

Canada: Buckler Dory
The Netherlands: Zonnevis, Sint Petervis, Saint-Pierre
France: Zee
Germany: Heringskonig, Petersfisch
Greece: Christopsaro
Italy: Pesce san Pietro
Japan: Matodai
Korea: Heo neo gu
Spain: Pez de san Pedro
USA: European John Dory

Size : 30cm-50cm
Weight : 0.5-3kg/pce Market Names
Form / State: Whole , Skin On Fillet New Zealand: John Dory
Packed : Polystyrene insulated bin, Gel Ice packs to maintain coldness in transit Australia: John Dory, Saint-Pierre
Season : Year Round

John Dory HG + filets

John Dory Filets

King Salmon (Oncorhynchus tsawytscha)


Whole Salmon

Whole Salmon

Description:
King salmon were introduced to New Zealand in the late 1800s, with the intention of establishing a commercial fishery.
Numbers never reached the point where a “wild” fishery was commercially viable.
However, by the late nineteenth century king salmon farms became established in the Marlborough Sounds,
on the East Coast of the South Island, and at Stewart Island.
Salmon naturally live in the sea as adults, and then swim up rivers to spawn in fresh water.
Consequently, king salmon are reared from eggs in fresh water hatcheries,
then grown to adulthood in saltwater pens – either in river mouths or sheltered bays.Size : 30 – 100cm

Salmon Meat Quality

King salmon flesh is an attractive dark pink to red colour. Its oil content is higher than any other Salmon, it is a rich source of Omega 3 fatty acids. King salmon’s rich flavour makes it perfect for sashimi or for baking, grilling and hot or cold smoking.

Also known as:

Maori Name: Hamana
New Zealand: King Salmon, Pacific Salmon, Spring Salmon, Chinook Salmon Hamana
Australia : Chinook Salmon
The Netherlands: Chinook zalm
France: Saumon royal
Germany: Konigslachs
Italy : Salmone reale
Japan : Masunosuke, Suke

Weight : 500g – 7kg/piece
Form / State : Whole, H&G, Fillets, Portions
Packing : Frozen – Various pack sizes,, plastic interleaved & Blast frozen
Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Season : Year round

Salmon Swimming upstream

Salmon Sushi

Salmon Sushi detail

Salmon Farming

Salmon Whole

Salmon Filets

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