Salmon

Salmon

It’s dark pink flesh is rich in omega 3 fatty acids. This strong flavoured fresh water fish is ideal for baking, grilling or for sashimi and can create a great centrepiece for any festive occasion.
Hoki

Hoki

This delicate flakey fish is an old school favourite. Hoki is great for fish pies, yet not recommended for pan frying without a coating of crumb or batter.
Blue Nose

Blue Nose

Often compared to the Groper, it’s moist, succulent texture and mild flavour makes Blue Nose perfect for all cooking methods.
Blue Cod

Blue Cod

This firm plump fish is suitable for most cooking methods. Excellent when smoked.
Blue Wharehou

Blue Wharehou

It’s medium textured flesh makes Blue Warehou ideal for moist heat style cooking methods like strong-flavoured curries.