Ling (Genypterus blacodes)


Ling caught by Longline

Ling caught by Longline

Description: Caught throughout New Zealand to depths of 750m, mainly by Long-Line but also caught by trawling & set net.

 Meat Quality: Ling is a versatile, firm-fleshed fish that can be cooked in practically every way or can be served raw as sashimi.

Also know as: Rock Ling, King Klip, Cuskeel

Size: 0.5 – 3m

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

Packed: Fresh, Fully plastic interleaved in 10kg nett carton

Fillet Grades : 500g-1kg, 1kg – 2kg, 2kg – 3kg, 3kg +

Season: Caught year round, but main season June – September

Ling Fillet

Ling Filet - Frozen

Ling Headed and Gutted

Ling Maw (Genypterus blacodes)


Ling Maw

Ling Maw on the bone

Description: Caught throughout New Zealand to depths of 750m, mainly by Long-Line but also caught by trawling & set net.

Also know as: Maw, Sound, Swim Bladder

Size: 50mm – 500mm

Weight: 100g – 1kg

Form/ State: On Bone, Off Bone, Dry

Packed: Frozen on Bone – 20kg carton

Grades: Small, Medium, Large, Un Graded

Season: All year but main season April – October

Ling Maw

Ling Maw - Wet

Monkfish (Kathetotstoma giganteum)


Monkfish whole

Monkfish whole

Description:

Monkfish belongs to the Uraoscopidae family ( armourhead stargazers)
Monkfish have a speckled green/brown coulour above and white belly. They have a large flattish head with eyes looking
upwards, hence the alternate name “Stargazer”. The body is wide at the head and narrows towards the tail.
They do not have any scales.

Meat Quality:

Monkfish produce a pearly white fleshed fillet that is quite firm and suitable for most cooking methods.

Also Known as: Stargazer, Giant Stargazer, Bulldog, Pesce Monaco
Size 30 – 80cm
Weight 500g – 6kg/piece
Form / State Dressed, Fillet
Packed Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Frozen – Fully plastic interleaved in 10kg nett carton
Season Caught all year, but mostly April – September

Monkfish Fishery
Monkfish is widespread throughout New Zealand waters but more common in the cooler waters at the southern
end of the South Island. They are generally caught in depths of between 50 & 500m. They bury themselves
in soft sediment and prey on pasing fish and crustaceans.

Monkfish Fillets

Octopus (Octopus maorum)


Octopus

Description: Octopus

 

Size : 25cm-100cm
Weight 0.5kg to 9kg
Form / State Whole, tentacles,
Packing Specification: Polybin Frozen
Grading: To Order
Count/Kg

 

Shipment Size: 500kg -1000kg Or mixed shipment
Best catch Winter Months

 

Red Gurnard (Chelidonichthys kumu)


Red Gurnard

Red Gurnard

Description: Red Gurnard belong to the Triglidae family.  Their body is Orange to red above and white below. The pectoral fins are big, bluish-green in colour with one large, dark spot and several small white or blue spots and a blue margin.  The head is bony, and the scales are small.

Also know as: New Zealand: Red Gurnard, Gurnard, Kumu, Kumukumu, Canada: Grondin rouget, Australia: Red Gurnard, The Netherlands: Poon, Grondin rouget, France: Grondin rouge, Germany: Knurrhahn Roter, Greece: Kaponi, Gallinella o cappone, Japan: Houbou, Korea: Jom yang tae, Spain: Garneo, Rubios, Arete, Galina

Size: whole – 20 – 30cm, with Fillets range from 100g + Meat Quality: Red Gurnard has firm fillets that hold their shape when cooked.  They have a low oil content.

Weight: 0.5 – 1.5kg

Form/ State: 

Whole, Fillet Skin-On, Fillet Skin-Off

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

Season: Caught all year, but mostly February – June

Gurnard Whole Frozen

Gurnard Fillet

Whole Gurnard

Packed Gurnard

Sand Flounder (Rhombosolea plebeia)


Whole Flounder

Whole Flounder

Description:
They are greenish-brown or greyish above, sometimes with faint mottling and white below. The body is square or diamond-shaped, fringed by dorsal and anal fins.Sand Flounder have larger eyes than related species.

Size: 500-700g (Large), 700g+ (X-Large)

State: Whole GuttedPacking : Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit

Packed: Frozen – Fully plastic interleaved in 10kg nett carton

Grading: 350-500g (Medium)

Sand Flounder Fishery: Sand Flounder are endemic to New Zealand and are the most abundant of the flounder species. They are widespread around inshore areas, especially at the mouths of large rivers or over sandy bottoms. They are more common in the South Island and are found from the shore out to depths of 50 metres, occasionally to 100 metres. Sand Flounder are caught all year in coastal areas off the Hauraki Gulf, Tasman Bay, Golden Bay, Bay of Plenty and Canterbury Blight by set net and occasionally trawl. New Zealand’s Flatfish (FLA) fishery is sustainably managed by strict quotas, which allow only a set amount of Flatfish to be taken commercially each year, of which Sand Flounder is a component species.

Packed Flounder

Top and bottom of whole flounder

School Shark (Galeorhinus galeus)


School Shark whole

School Shark whole

Description:
Distinguished by the broad flag like tip of the upper tail lobe. The School Shark is pale brownish grey above, white below. Caught in depths of up to 200m

Size: 0.5 – 2.0m

Form / State: Dressed, Fillets
Packed Frozen – 10kg, plastic interleaved & Blast frozen
Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Season Caught all year

Market names: New Zealand: Grey Shark, Greyboy, Flake, Tope, Maori Name makohuarau, Australia : School Shark, France : Milandre
Japan : Eirakubuka, Mejirozame

School Shark Fishery
School Shark are common all around New Zealand and around the Chatham Islands.
The School Shark is caught mainly by way of long Line & Set Net
New Zealand’s School Shark fishery is managed by strict quotas,
which allow only a set amount of School Shark to be taken commercially each year.

School Shark Meat Quality
School Shark have a very firm texture, white.
School Shark is a very popular species for “Fish & Chips”

School Shark packed

School Shark headed and gutted

Sea Perch (Helicolenus barathri)


Sea Perch

Sea Perch

Size: 25cm – 40cm

Weight: 0.4 to 1200g /pce
Form / State: Whole Green, Gilled & Gutted,
Packing Specification: Polybin
Grading: Count/Piece
Net Weight Kg:  Sized 400-600, 600-800g, 800-1200g

Shipment Size: 200kg to 2000kg

Best catch: All Year

Fresh caught Sea Perch

Silver Warehou (Seriolella punctata)


Silver Warehou

Silver Warehou

Description: Blue-grey above and silvery-white below with a dark head that extends towards the dorsal fin. Silver Warehou have a dark blotch above the pectoral fin and blackish spots on the mid belly. They differ from other Warehou species with their slender shape and pitted skin.

Size: 40-60cm

 

Weight: 0.5 – 2kg, but can reach 5kg

Forms available: Whole, H&G, Fillets

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

Packing – Frozen: Plastic interleaved, packed & blast frozen

 Grades: 500g – 1kg, 1kg-2kg, 2kg+

Season: All year but main season April – September

Fishery: Silver Warehou are members of the Centrolophidae family (butterfishes, medusafishes). They live off the shelf edge and the upper slope at 200 to 500 metres. The major concentrations are found off both coasts of the South Island (extending south to the Auckland Islands) and on the Chatham Rise. Silver Warehou populations are managed sustainably under New Zealand’s fisheries quota management system.

Meat Quality: Silver Warehou has a white, firm texture. Silver warehou has high fat content. Suited to all methods of cooking.

  

 

Snapper (Pagrus auratus)


Close up of Snapper in poly bin

Close up of Snapper in poly bin

Description: Snapper are found in New Zealand’s warmer coastal waters – particularly in the northern North Island and Bay of Plenty regions. fish is mainly taken by bottom longline or trawling, generally from depths of 10-100 metres. Snapper are caught year-round. New Zealand’s snapper fishery is managed by strict quotas, which allow only a set amount of snapper to be taken commercially each year.

Also know as:  New Zealand: Snapper, Bream, Schnapper, Brim, France: Dorade, Germany: Goldbrasse, Italy: Pagro, Greece: Tsipoura. Maori name: Tamure

Meat Quality: Snapper has a tender white to pinkish flesh with a sweet, mild flavour. It can be cooked in practically every way, or alternatively served raw as sashimi.

Weight: 500g – 5kg/piece,

Size: 30-60cm

Form/ State: Whole, Fillets

Packed: Frozen - 10kg, plastic interleaved & Blast frozen. Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit

Season: Year round.

Snapper in poly bin ready for export

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