Haliotis iris is a species of abalone native to New Zealand. Our abalone is carefully caught by free-divers in New Zealand's pristine waters.

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Blue cod has small, soft-yielding flakes. and a delicate sweet flavour. Try our conveniently packaged boneless fillets: it's perfect baked or lightly pan-fried.

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Groper has firm, lean, white flesh with few bones. It remains moist with heavy flakes when cooked, so it’s perfect for steaks or in curries.

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Hake are members of the cod family. However, the M. Australia are found only in New Zealand and Patagonia. They usually inhabit waters at depths of up to 800m and live for around 25 years.

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John dory has an olive-brown and silver body, and a distinctive dark blue spot with a white centre on each side of the body. The fillets are quite delicate so it’s best to cook them quickly on a high heat.

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King salmon is a distinct species of the salmonid family, which also contains Atlantic salmon and trout. New Zealand is the source of close to half the world's supply of king salmon, which is known as chinook in North America.

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Ling are eel-like fish that can grow up to two metres in length. They can be identified by their mottled pink and orange skin and long, tapered bodies, and are found in depths up to 1,000 metres.

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Gurnard, also known as sea perch, has a succulent, medium-textured flesh and is a Kiwi favourite for fish and chips. It's also well suited to steaming and pan-frying.

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Snapper has semi-firm flesh with a low oil content and coarse flakes, and is excellent for most cooking methods including whole and smoking.

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Swordfish has a firm texture and rich flavour, similar to premium cuts of beef. The steaks are gorgeous simply pan-fried with a light buttery-lemon salmoriglio sauce drizzled over the top.

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Tarakihi are a highly-sought after fish in New Zealand. It has medium to firm white flesh with a low to medium oil content, and is suitable for most cooking methods.

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Also known as white warehou, this fish is the deepest ranging of the three warehou species in New Zealand. It is most common in south-eastern waters and on the Campbell Plateau in the sub-Antarctics.

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Kingfish fillets have firm dark pink flesh when raw, which lightens on cooking. Kingfish has a slightly stronger flavour than other fish, so is also fantastic for braising and in curries.

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