Barracouta
(Thyrsites atun)
Dark, moist flesh, which whitens after cooking. Medium to low fat content. Very suitable for smoking.
Hake
(Merluccius australis)
Moist white flesh with few bones and a fine texture.
Hoki
(Macruronus novaezelandiae)
Fine, moist whitish-pink flesh. Suitable for most methods of cooking especially good for reprocessing into sticks.
Lemon Sole
(Pelotretis flavilatus)
White flesh with fine texture. Upper fillets slightly darker however, after cooking these whiten.
Reef Cod Fillet
(Epinephelus Sp.)
Moist white fleshed, very tasty meat suitable for deep frying, grilling and poaching. An ideal restaurant fish.
Packed skinless, boneless, each fillet IWP or bagged.
Southern Blue Whiting
( Micromesistius australis)
Moist white flesh with low fat content, similar flesh to that of Hoki. Much firmer flesh than that of blue whiting from the northern hemisphere and is free of parasites.
Silver Warehou
(Seriolella punctata)
Firm white flesh. Suitable for cooking in all methods. This fish has a fairly high fat content.
