Fresh Fish Range
Variety and Frequency
Deliveries will be on a
regular weekly or fortnightly basis, as you have arranged. The fish is delivered
in a small chilly bin with ice. The packs will consist of Sole, Tarakihi,
Gurnard or occasionally other varieties, as available from the market,
for more details on ordering.
Size of Order
The range of order sizes
available are $8. 5 0, $10. 5 0, $1 3 .00, $1 5 .00 and $1 7 .00 bags. We have a second
price range for some of the more expensive fish varieties, when available, eg
groper, blue cod. If you wish to change or cancel your order at all, we must
know before 10am on the day of delivery,
for more details.
Main Fresh Fish Varieties
white, delicate, moist flesh; low oil content; flesh turns whiter on cooking;
sweet delicate flavour; cook simply by any method. Sole has roe attached to it,
this can be eaten or removed before cooking with a sharp knife. The skin is left
on the lower whiter fillet of the sole, this can be eaten or removed when
cooked. The same applies to Brill and Flounder.
Tarakihi - medium texture; juicy flesh; low oil
content; good delicate to medium flavour; suitable for all methods of cooking.
In autumn they tend to feed on kelp and this can flavour the fish, giving it a
medium to firm flesh which is pale pink but turns white on cooking; succulent
flesh; low oil content; sweet mild to medium flavour; suitable for all cooking
Varieties Available Occasionally
Blue Cod - flesh of medium texture; goes white on
cooking; is lean and low in oil; has a delicate flavour; is suitable for all
Brill - is a flat fish with fine texture: has pale
apricot coloured flesh which whitens on cooking; delicate flavour; can be fried,
grilled, poached or baked.
Dory - dense white flesh; moist flesh; medium
flavour; suitable for all cooking methods.
Flounder - fine
textured, moist, white flesh, low oil content; delicate flavour; cook very
simply by any method.
Groper - white, firm to medium textured flesh;
tends to be coarse but excellent eating; low oil content; medium flavour;
suitable for all methods.
Ling - very firm dense texture; white flesh; low oil
content; sweet tasting, medium flavour; holds shape well on cooking; can be
cooked many ways but is very good for stir fry cooking.
Monkfish - pearly
white, firm, succulent flesh; marinates well; does not flake easily; suitable
for all cooking methods; ideal for soups and served cold.
Perch - white
flesh of medium texture and flavour; low oil content; suitable for all methods.
Salmon - orange flesh, firm texture, high oil
content, great for baking, grilling and barbequing.
Warehou - flesh of moderately firm texture; pinkish
colour which lightens on cooking; medium oil content; distinct flavour; best
cooked by moist heat but does suit most methods.
Red Cod - delicate texture; low oil content; flakes
readily; suitable for all cooking methods.
Hoki - flesh is delicate, white and juicy with a grey
skin; flakes easily, suitable all cooking methods.
Moki - medium to firm grey flesh, coarse but good
eating, medium flavour, suitable
all cooking methods.