Snapper – One of New Zealand’s most popular table fish, snapper are easily recognized by their pinkish hue and sharp dorsal spines. Found in coastal waters, they’re prized for their firm, sweet flesh.
Kahawai – A strong, fast-swimming fish common around NZ’s coastlines, kahawai are known for their fighting spirit on the line. They have oily, dark flesh that’s excellent smoked or raw in dishes like kokoda.
Trevally – Often seen schooling in inshore waters, trevally are silver with a bluish tinge and are known for their firm texture and mild flavour. They’re great grilled, raw, or in curries.
Mullet – Common in estuaries and harbours , mullet are small, silver-bodied fish. While often overlooked, they’re tasty when smoked or used in fishcakes, with a strong , earthy flavour.
Kingfish (Yellowtail kingfish) – A powerful predator with a torpedo-shaped body and yellow tail, kingfish are highly sought after by sport fishers. They’re excellent eating, especially grilled, raw, or smoked.
Yellowfin Tuna – A pelagic species found offshore in warmer months, yellowfin tuna are fast, sleek fish known for their deep red, meaty flesh. Popular in sashimi and seared dishes.
Baitfish (e.g., Piper, Pilchard, etc.) – Small schooling fish often used as live or cut bait for larger species. Though not commonly eaten, they’re edible and can be fried or smoked.
John Dory – A flat, oddly shaped fish with a distinctive dark spot on its side, John Dory are slow swimmers but excellent eating. Their white, delicate flesh is ideal for pan-frying or baking.
Gurnard – Recognizable by their wing-like pectoral fins and reddish colour, gurnard are bottom dwellers known for their sweet, firm flesh. A favourite in fish soups and pan-fried dishes.