Our assortment from New Zealand



SIZE: Whole 0.4-2kg, Fillet 80-150g

IDENTIFYING FEATURES: The New Zealand Red Snapper has a dorsal fin with seven spines and 11–12 soft rays. The rim of its eye is mostly red in color. This Snapper has a caudal fin without black or reddish tips and large nostrils that almost touch one another. The dorsal-fin base is longer the anal-fin base and the anal fin has four spines and 11–12 soft rays.

COMPARISONS: The New Zealand Red Snapper is unique among red fish with its seven spines in the dorsal fin. It also lacks the belly scutes that are typical of the similar looking roughies (Trachichthyidae).

FILLETS: New Zealand Red Snapper fillets are deep and short, tapering sharply towards the tail. The flesh is soft to medium textured with a delicate flavor.

HABITAT: Schools of New Zealand Red Snapper are found around rocky reefs and muddy bottoms in depths of between 5–400 meters. They feed from a wide variety of small fish, crustaceans and mollusks fastened to rocks.

COOKING METHODS: It is ideal fish for practically all applications. Raw in sushi or sashimi, poach, BBQ, bake, curry, marinate, smoke, soup / chowder, fry. It is found in many high-end dining establishments.

CATCHING METHODS: Longlining day boats.



Lee’s Rolls Royce of Snapper!

SIZE: Whole 0.5-7kg, Fillet 100-150g

IDENTIFYING FEATURES: The upper body of the Snapper can vary in color from a pale pink to a dark red-bronze with bluish spots throughout. It has 8–12 vertical rows of scales between front dorsal fin and lateral line. The dorsal fin has twelve spines and 9–10 soft rays. The second and third anal-fin spines are enlarged. Its jaw has enlarged canines at the front and smaller rounded or flattened molar teeth along the back.

COMPARISONS: Snapper is a well-known, attractive fish that is distinguished from the other commercial breams by its pinkish coloration with blue spots as well as its body shape.

FILLETS: A Snapper fillet is moderately deep and rather elongated with its upper profile convex on its anterior side that tapers gradually to the tail. It has a pinkish white flesh with a medium texture and is suitable for most cooking methods.

HABITAT: Snappers occur mainly in New Zealand’s North Island and Northern South Island. They are most often found at an ocean depth of 200 m. They feed on a wide variety of fish as well as shellfish fastened to rocks and those living in sand and muddy areas.


COOKING METHODS: It is ideal fish for practically all applications. Raw in sushi or sashimi, poach, BBQ, bake, curry, marinate, smoke, soup / chowder, fry. It is found in many high-end dining establishments.

CATCHING METHODS: Longlining and Danish seining.



Lee’s Rolls Royce of Snapper!

SIZE: Whole 0.8-2.5kg, Fillet 100-300g

IDENTIFYING FEATURES: John Dory are olive-brown with a golden sheen and a dark spot on the centre of each side. They have tiny scales and a very smooth skin. The body is almost oval and is very compressed with a large head and upright jaw. The dorsal-fin membranes extend well beyond the spines and there is a single row of spiny-edged scutes along the belly and at the base of dorsal and anal fins.

COMPARISONS: Dories are distinct from all other fish, with the exception of their deepwater relatives the Oreos. John Dory however, have much smoother, paler skin and smaller eyes. Dories, with their dark fingerprint spot and long filamentous dorsal fin, are an unmistakable member of the group.

FILLET: John Dory fillets have a firm white flesh. They are very deep and short, tapering sharply. They are rarely skinned since they have small and barely detectable scales.

HABITAT: John Dory is quite common in the coastal water of northern New Zealand, particularly from Bay of Plenty northwards; however they are not abundant in any locality. This species does not swim in schools.

CATCHING METHODS: Longlining, Danish seining and trawled.



SIZE: Whole 3-20kg, Fillet 1-3kg

IDENTIFYING FEATURES: They have bluish green skin with an elongated and robust body and a distinct yellow stripe through the midline and on the caudal fin. The dorsal fin has 6–7 spines and 30–37 soft rays while the anal fin has 19–21 soft rays. There are no scute-like scales on the lateral line.

COMPARISONS: Kingfish are members of the genus Seriola but are distinctive within the Trevallies.

FILLETS: Kingfish fillets are moderately deep, rather elongated, and taper gently. The flesh is dark but lightens after cooking. They have medium skin with very small scale pockets that are barely detectable.

HABITAT: Kingfish are a pelagic species that occur in small schools near the coast, offshore islands and reefs. They are most common around the North Island. Although they are most available during the summer months, they are caught all year round.

AVAILABILITY: Year-round, peaking in the NZ summer months (January–February).

COOKING METHODS: When handled properly (as Lee’s skilled fishermen always do) Yellowtail Kingfish are ideal for sushi / sashimi, and have many applications in Japanese cuisine. Due to their texture and great taste they can also be cooked virtually every way possible, including baked, poached, curried, sautéed and soup / chowder. They can be cooked in steaks / portions or as a whole fillet or as roasted collars – the options are limitless.




SIZE: Whole 0.5-1kg, Fillet 80-200g

IDENTIFYING FEATURES: The coloring of the Red Gurnard is reddish pink that darkens to a brownish above and lightens to a white below. They have no long spines at the snout. Red Gurnards have large bluish green pectoral fins, each with one dark spot and several small white spots. Their upper pectoral fin is greatly enlarged and almost wing-like. Their heads are covered in a bony casing without scales.

COMPARISONS: Its color patterns are very distinctive as well as it’s very small scales which help distinguish this species from other gurnards.

FILLETS: Red Gurnard fillets are rather slender and taper gently. They have a firm to medium pink flesh which is low in fat content and suitable for most cooking methods.

HABITAT: They are found in coastal waters around New Zealand on sand and sandy shell sea beds to depths of 150 meters.


COOKING METHODS: Red Gurnard have firm pink fillets with that hold their shape and become white upon cooking. They are low in oil and fat content, while still being a good source of Omega-3. Gurnard is suitable for most cooking methods, including raw for sushi.




SIZE: Whole 0.5-2kg, Fillet 150-300g

IDENTIFYING FEATURES: Red Scorpionfish are a bright orange color with spots throughout. They have a pronounced bony ridge (mostly spiny) on the cheek beneath the eye. Their heads are spiny with 1–2 spines on operculum. Their caudal fin is rounded or truncate. Their bodies are short and compressed.

COMPARISONS: Red Scorpionfish resemble Coral Perches.

FILLETS: Red Scorpion fillets are white with a medium texture. They are suited to all cooking methods.

HABITAT: Red Scorpionfish are most commonly found around the southern parts of New Zealand at an ocean depth of 200–600 m.

AVAILABILITY: Caught infrequently, year round.

COOKING METHODS: Can be baked, poached, steamed, fried, curried, grilled and more. The applications are boundless but the fish comes into its own when used in Japanese cuisine. The variety of cooking methods keep diners coming back for more. Ask for it by name as it’s hard to come by. We want to make this one of the next «must have» seafood choices in Europe!




SIZE: Whole 0.6-2kg, Fillet 100-300g

IDENTIFYING FEATURES: Tarakihi have uniform sides, silvery grey on top and whitish below. There is a prominent dark band across the shoulder area. It has a small protractile mouth with thick lips. The dorsal fin has 17–18 spines with 25–28 soft rays and the anal fin has three spines with 8–9 rays.

COMPARISONS: Two similar species that resemble the Tarakihi are the King Tarakihi and the Porae. The King Tarakihi is slightly larger and doesn’t have that prominent dark band. The Porae is distinguished from the Tarakihi by it’s even more prominent lips.

FILLETS: Tarakihi fillets have white flesh of medium to firm texture that is suitable for most cooking methods.

HABITAT: Tarakihi are found demersal on the continental shelf and the upper slope to at least 250 meters. The most abundant supply is found in the cooler waters south of East Cape and around the South Island.


COOKING METHODS: A great item to menu or offer as a special, Tarakihi lends itself well to all cooking methods including sushi/sashimi, bake, BBQ, curry, fry, poach, marinate, soup/chowder.




SIZE: Whole 0.5-3kg, Fillet 100-700g

IDENTIFYING FEATURES: These fish are deep-bodied with blue-green coloring above, some yellow on the sides, and silvery white below. They have a black spot on the operculum edge above the pectoral-fin base. Trevally fish have small scales with a row of 24–26 scutes along the rear part of the body. The dorsal fins are separated with 8 spines and the pectoral fins are very elongated and scythe-like. The tail is deeply forked on a short, slender caudal peduncle.

COMPARISONS: Trevallies are similar in appearance to other main commercial Trevallies but usually have blunt conical teeth in the upper jaw confined to a single row, rather than being in multiple rows.

FILLETS: They are deep and short, tapering to the tail section. Trevally fillets are a pale reddish brown with a strong pronounced central red bloodline down the middle of the fillet. It has a medium to soft texture and is suitable to most cooking methods.

HABITAT: Trevally fish are semi-pelagic, and young schools are found inshore while the adults occur deeper on the shelf. They are very common on both coasts of the North Island up to depths of 80 meters. They can also be found around the northern part of the South Island.

AVAILABILITY: A moderate supply year-round, peaking from November–March.

COOKING METHODS: Trevally is excellent fish for sushi and sashimi. It is suited for most cooking styles, including frying, smoking.

CATCHING METHODS: Mostly longlining and Danish seining.



SIZE: Whole 5-20kg, Fillet 0.5-2kg

IDENTIFYING FEATURES: Ling Kingclip have orange-pink and brown coloring above with irregular markings. They have a pale pink to white belly coloring. Their bodies are long and rounded much like an Eel, with barbell-like pelvic fins originating below the centre of their eyes.

COMPARISONS: The Ling Kingclip is superficially similar, but unrelated to the European Ling. The European Ling is also eel-like in form but is related to Codfish. Ling Kingclips are unlike eels in that they have long gill openings and finger-like pelvic fins on their chin.

FILLETS: Ling Kingclip fillets are long and rather slender shape. They are densely textured with very white, firm flesh. The Ling Kingclip holds its shape well during cooking.

HABITAT: Ling Kingclips are widespread and commonly found in 20–700 meters ocean depth south of the North Island.




SIZE: Whole 1.5-3kg

IDENTIFYING FEATURES: Frostfish have a very long and extremely condensed body with uniform sides and a silvery smooth skin. The dorsal fin is extremely long. It is not divided into two parts and lacks finlets. The caudal fin is comparatively small.

COMPARISONS: The Frostfish is distinctive with its greatly elongated body, small head and fang-like teeth in the upper jaw.

FILLETS: Frostfish fillets are very long and slender, barely tapering. The flesh is white and of delicate texture, making them excellent for eating.

HABITAT: Frostfish are semi-pelagic and found near the bottom of the continental slope mainly in 300–600 meter depth.




SIZE: Whole 0.8-3kg, Fillet 100-300g

IDENTIFYING FEATURES: It is a large fish with greenish-blue to blue-black coloring above and more brownish-grey sides. Smaller Blue Cod are blotchy in varying shades of brown. They have a smoothly sloped head and snout, short low first dorsal fin, and a long second dorsal fin, which are clear structural features.

COMPARISONS: The Blue Cod is unique to New Zealand waters but there are similar species elsewhere in the Pacific.

FILLETS: Blue Cod fillets have white flesh. They are a very popular eating fish in New Zealand.

HABITAT: The Blue Cod is restricted to New Zealand’s waters around rocky areas. They are found mainly in the colder South Island and in and around Chatham, up to 150 meters in depth.

AVAILABILITY: Year round but catches somewhat inconsistent.

COOKING METHODS: This fish is very popular with Asian customers who elect to steam the fish whole, but blue cod is also perfect for baking, frying, chowder and smoked (considered a delicacy). It is held in high regard with Japanese clients who use them for sushi and raw preparations.




Bluenose is also known as Antarctic Butterfish. It is a very popular fish in USA.

SIZE: Whole 2-20kg, Fillet 0.3-1kg

IDENTIFYING FEATURES: The Bluenose has a dark blue-grey or brownish-grey coloring above, with paler to silver on the sides and belly. They have small scales and a laterally compressed body. Their eyes are large and set lower on their head. They also have a blunt nose.

COMPARISONS: Bluenose fish are distinguished from their related warehouse species by a larger mouth, more prominent first dorsal fin and in that they lack the dark blotch above the pectoral-fin.

FILLETS: Bluenose fillets have flesh that is firm textured and medium colored. These fillets are moderately deep and rather elongated. They whiten upon cooking and are moist and succulent, similar to Groper.

HABITAT: Bluenose fish are most common over or near rocky areas in depths of 100–300 meters.

CATCHING METHODS: Longlining and handlining.



SIZE: Whole 3-30kg, Fillet 1-5kg

IDENTIFYING FEATURES: The Bass Groper has a large head, mouth and eyes. It is grayish brown in color. It has large scales and is a very short, stumpy fish.

COMPARISONS: They are temperate, Rock Cod-like fish, that can be distinguished from their distant relatives by their plain-colored body pattern. They are also related to the Hapuku.

FILLETS: Bass Groper fillets have firm flesh. They are excellent quality for eating and are suitable for all cooking methods.

HABITAT: Bass Gropers are found right around New Zealand, including the Chatham Rise but excluding the Campbell Plateau. They are most common over or near rocky areas down to 250 meters. The main fishing grounds for Bass Gropers are the deep canyons off the East Coast of the North Island, Cook Strait, Kokura and the west Coast of the South Island.

CATCHING METHODS: Longlining and handlining.



SIZE: Whole 3-30kg, Fillet 1-5kg

IDENTIFYING FEATURES: The Hapuku Groper has grey-blue to grey-brown coloring above and white below. They are broadly angular on their posterior side, with an obvious ridge that ends in a strong spine. Their scales are quite small.

COMPARISONS: Hapuku Gropers are distinguished from their related species by their body shape. The less common Bass Groper, for example, has a more slender body, a pointed head and a protruding lower jaw that the Hapuku Groper lacks.

FILLETS: Hapuku Groper fillets have white firm flesh and are elongated, tapering gently. They are excellent for eating.

HABITAT: They are mainly demersal over deep coastal reefs and canyons up to 450 meters in depth. Some large adults may live beneath flotsam in the open ocean.

CATCHING METHODS: Longlining, however some companies use trawlers.



SIZE: Whole 0.8-3kg, Fillet 150-300g

IDENTIFYING FEATURES: The Alfonsino has a brilliant scarlet coloring with red sides and a silver tinge. They have large eyes and scales and a deeply forked tail. The Alfonsino has a dorsal fin with four spines and 13–15 soft rays. The dorsal-fin base is shorter than the anal-fin base.

COMPARISONS: Most similar to an Emperor fish but has a shallower body and fewer dorsal fin soft rays. Body is more slender and smoother than the related red snapper, which has rough scales.

FILLETS: The fillets are moderately deep, short, and taper sharply. The flesh is firm, white and suitable to most cooking methods.

AVAILABILITY: Caught infrequently, year round.

HABITAT: These fish are widely dispersed around New Zealand at depths of 200–800 meters; however they are not abundant in any specific location.

COOKING METHODS: Can be baked, poached, steamed, fried, curried and more. The applications are boundless but the fish comes into its own when used in Japanese cuisine. Alfonsino makes a very attractive Nigiri sushi with the attractive skin left on. The variety of cooking methods keep diners coming back for more. Ask for it by name as it’s hard to come by.




SIZE: Whole 10-60kg, Fillet 1-5kg

IDENTIFYING FEATURES: The body of a Moonfish is very compressed and rounded. It is silvery blue and covered with large pale spots. Its fins are bright reddish-orange. It has a small mouth, large eye and minute scales. The Moonfish’s dorsal fin is long-based and taller in the front.

COMPARISONS: The Moonfish is unique and easily distinguished.

FILLETS: Moonfish fillets are a pale orange color, very deep, short, and V-shaped, tapering sharply below.

HABITAT: Moonfish live in a marine habitat and are pelagic vagrant in upper water masses of the open ocean, rarely venturing inshore.

AVAILABILITY: Caught infrequently, year round.

CATCHING METHODS: Caught mainly as a by-catch of tuna, longlinging.



SIZE: Whole 20-160kg

IDENTIFYING FEATURES: The upper part of the body is dark blue without dark spots or any striped pattern. It has a moderate pectoral fin and does not have a white outer edge on the caudal fin. The second dorsal fin is slightly larger than the first. It has a rather large eye.

COMPARISONS: They are heavy bodied tuna with relatively large eye. They differ from the Yellowfin by its dark anal finlets as opposed to the yellow with dark tips. The second dorsal and anal fins of the Bigeye Tuna are never greatly extended.

FILLETS: Bigeye Tuna fillets are dark red with medium textured flesh and a continuous red mussel band evident on the inside. They are highly regarded for sashimi.

HABITAT: They are a pelagic species occurring in the open ocean. They are most common in the warmer temperature and tropical regions to depths of about 850 meters.




SIZE: Whole 10-80kg

IDENTIFYING FEATURES: Yellowfin Tuna is metallic dark blue above, changing through yellow to silvery white on its belly. It has moderate to long pectoral fins and a second dorsal fin that is greatly extended. Yellowfin Tuna has a large fleshy keel on its caudal peduncle flanked by two smaller keels.

COMPARISONS: Yellowfin Tuna differs from similar fish by having more rakers on the first gill arch (26–34 versus 19–27), much longer second dorsal and anal fins, and a heavier bodied tail.

FILLETS: Yellowfin Tuna fillets are moderately deep and rather short with reddish flesh and a continuous red muscle band along the middle of the fillet.

HABITAT: Yellowfin Tuna live in a marine habitat and are pelagic in the open ocean. Main fishing grounds for Yellowfin Tuna are found northeast of New Zealand between East Cape and North Cape.

CATCHING METHODS: Surface longlining and drift longlining.



SIZE: Whole 3-4kg, 4-5kg Gilled and gutted

THE FISHERY In the southern most inhabited island of New Zealand, Stewart Island, where the water is cool and clean all year round we farm raise King Salmon. Our natural breeding program produces eggs that are grown out to young fry at our two hatcheries located on two of the largest and cleanest rivers that have their origins in the snow fed glaciers in the Southern Alps of New Zealand – the Clutha and Waitaki rivers.

THE FISH: King Salmon flesh is an attractive dark pink to red colour. Its oil content is higher than any other salmon and it is a rich source of Omega-3 fatty acids.



The Spiny Rock Lobster is also known as Crayfish in New Zealand.

LIVE GRADES: A 400–600g, B 600–800g, C 800–1000g, D 1000–1500g, E 1500–2000g, E+ 2000–2500g, F 2500g+

IDENTIFYING FEATURES: The body color of the Rock Lobster is reddish to orange. It has sculptured abdominal segments and minute rostrum (central spine) flanked by two promi- nent spines. It has very long flexible antennae. Their first pair of legs is slightly more robust than those following. The minimum tail size is 6”.

COMPARISONS:Rock Lobster is distinguished from the similar looking Jasus verreauxi in having sculptured segments as well as its
reddish to orange coloring, rather than green.

FLESH: Rock Lobster has a firm white flesh that is very tasty. The flesh from its legs is a little sweeter than that of the tail.

HABITAT: Rock Lobster occurs along most rocky coastlines in New Zealand but is more abundant in the South Island and the Chatham Islands. Peak season is Sept–Jan.




LIVE GRADES: D 1600–2000 g, E 2000–2500 g, F 2500–3500 g, G 3500 g+

IDENTIFYING FEATURES: The New Zealand waters host two types of Rock Lobster: Jasus Edwardsii (New Zealand Rock Lobster) which has a red color and a size from 0,4–3,5 kg, and the Jasus Verreauxi (Packhorse Lobster), which is a green color lobster. The Packhorse Rock Lobster can grow extremely large from 1,6 kg up to 5 kg per piece. Due to the colder water temperatures, the New Zealand lobsters have higher oil content than tropical warm water lobsters and are rated as one of the worlds finest.



The Scampi is of the lobster family and is not a prawn.

SIZE: Whole 50–100g
frozen only.

IDENTIFYING FEATURES: It is whitish or pinkish with dark orange stripes at joints. Its rostrum is long and upwardly curved, with strong spines. It has large eyes. Its first pair of legs is greatly enlarged.

COMPARISONS: This small lobster is similar in appearance to prawns. Their rostrum, however, is better developed and has more pronounced spines.

FLESH: Scampi flesh is white, sweet and delicate.

HABITAT: Scampi is widely dispersed around New Zealand but is usually found on soft bottoms in depths of between 250 and 1000 meters.




The Cockle is restricted to New Zealand only. They are widespread around New Zealand in harbors and estuaries from mean tide level down to low Tide.

AVAILABILITY: Year-round, subject to weather conditions.



SIZE: Large: 90–105 mm, Premium: 70–90 mm, Standard: 60–70mm

ORIGIN: This species (Crassostrea gigas) originated from Japan but was introduced to NZ in the 1950s, these oysters were able to quickly establish themselves in the cold water environment.

LOCATION OF PRODUCTION: North Island (Coromandel Peninsula, east of Auckland). Factories are located near keygrowing areas to facilitate smooth transfer of harvested oysters.

METHOD OF GROWTH: Mainly inter-tidal method. Spats / seeds are collected by placing bundles of spat sticks for them to congregate. These bundles of spat sticks are then nailed out on growing racks in the farms.

PERIOD FOR GROWTH: 12–18 months before harvest. In season, typically May till October.



This species is native to New Zealand but closely resembles other Perna species from South America and Africa. Greenshell Mussels are found in low to sub tidal conditions. They are obtained mainly through farming.