Similar to Snapper, skin on bone out fillets

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.

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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.

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 and fairly low oil content tarakihi is suitable for all methods of cooking.

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.

The flesh is pale with a medium firm texture.

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

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.

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.

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.

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.

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.