Fresh Fish Selection
What's In The Box
Our seafood boxes are hand-packed, based on the fresh catch of the day. Tailored for you. Need a bigger, smaller or multi-bag order? Ask us about our custom fish subscriptions. We’re happy to put something bespoke together.
Fish Types
Based on your preferences, you might get Warehou one week, Tarakihi the next.
Always local. Always top-quality.
Everyday Value
Akaroa Cod
The fillets are delicate and flake easily when cooked, so they are often smoked. Akaroa Cod has a low-fat content and is mild in flavour. Suitable for most cooking methods. Makes a great fish pie.
Pearl
Has a firm, white fillet with a low in fat and a slight lemon flavour. It is good for frying and a favourite with kids.
Hoki
Has a soft succulent fillet with a delicate flavour, low oil content. The fillets are white and flake easily when cooked. Hoki is ideal for delicate fish recipes and can be prepared using most cooking methods. The skin is left on the fillet of Hoki, this can be eaten or removed when cooked.
Warehou
Flesh of moderately firm texture with a pinkish colour which lightens on cooking. It has a medium oil content and distinct flavour; They are best cooked by moist heat methods and are ideal in strong-flavoured dishes such as curries.
Gemfish
This really is a hidden Gem ! Delicate mild taste with a subtle sweet finish. A lesser known by catch species which we think is one of the most underrated fish in Nz. Great alternative to gurnard and terakihi, it lends itself suitable to almost every cooking method.
Ling
Versatile and firm-fleshed. Ling is moist and can be cooked in almost anyway, often served raw as sashimi or in wok cooking. It has a white flesh, with a low oil content, a sweet tasting and medium flavour.
Canterbury Catch
Moki
Has a soft succulent fillet with a delicate flavour, low oil content. The fillets are white and flake easily when cooked. Hoki is ideal for delicate fish recipes and can be prepared using most cooking methods. The skin is left on the fillet of Hoki, this can be eaten or removed when cooked.
Perch
Has a delicate flavour, with a moderately firm texture. The flesh is white, lean, moist and flaky. It is suitable for all methods.
Monkfish
Have a pearly white flesh, firm texture that will not flake easily and are rich with vitamin D and Selenium. Good as Sashimi, they suit most cooking methods, and when cooked it has similar characteristics and flavour to crayfish. It marinates well.
Bream
Sweet clean taste with tender moist flesh. Mild flavour makes it versatile for cooking. Choose any methods you like and you cant go wrong. Another underrated by catch species. Another great alternate to gurnard and terakihi.
Lemon Fish
Beautifully mild and firm flesh NZ fish species. Lemon fish offers a delicate sweetness and a tender bite. Perfect for frying or baking. It crisps up deliciously while keeping a soft juicy centre.
Theo's Favourites
Gurnard
Has a succulent medium textured flesh with low oil content, consequently fillets hold together well when cooked. It is pale pink but turns white on cooking, sweet mild to medium flavour and suitable for all cooking methods.
Tarakihi
Has a medium texture, a juicy flesh and a low oil content, With a good delicate to medium flavour and is suitable for all methods of cooking. In autumn they tend to feed on kelp and this can flavour the fish, giving it a stronger taste.
Sole
Has a white, delicate, moist flesh with a low oil content. The flesh turns whiter on cooking and has a 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.
Brill
Is a flat fish with fine texture. It is a pale apricot coloured flesh which whitens on cooking and has a delicate flavour It can be fried, grilled, poached or baked. Brill has roe attached to it, this can be eaten or removed before cooking with a sharp knife.
Turbot
Prized NZ flat fish. Known for a mild and buttery flavour and firm flesh. Like sole and brill it boasts a subtle sweetness that lends itself perfectly to roasting or pan searing.
Flounder
Delicate light flat fish with subtle sweet flavour and a tender flakey texture. Often served with skin on, it crispens up beautifully adding a light snap not every bite.
Dory
Has a delicate sweet flesh, low oil content with dense but fine flakes. It is suitable for most cooking methods.
Hake
A true seasonal deep-sea delicacy. Prised for its thick and juicy white fillets and mild flavour. A true winter treasure, its succulent texture holds up beautifully to baking, grilling or frying.
NZ Premium
Groper
Has a white, firm to medium textured flesh which tends to be coarse but excellent eating. It has a low oil content and medium flavour. It is suitable for all methods.
Blue Nose
One of the crown jewels of NZ deep sea fisheries. Rare premium delicacy, prised for its silky texture, firm flesh and delicate sweetness. You can prepare any way you like and win. Great for sashimi and raw dishes. Great alternative to groper and trumpeter.
Trumpeter
Celebrated for its exquisite firm flesh and rich clean flavour. Known for its versatility it can be grilled, pan fired, baked or served raw.
Snapper
NZs iconic premium fish, revered for its sweet flavour and succulent flakey texture. Snapper is perfect for grilling, baking or searing, delivering a refined bite in every mouthful.
John Dory
A versatile, mild flavoured gem. Often served with skin on to showcase a subtle sweet taste with a firm yet tender texture.
Salmon
This is the only farmed fish we sell. Salmon has an orange flesh, firm texture with a high oil content. It's great for baking, grilling and barbequing.
Blue Cod
Blue Cod
Have medium-textured white flesh with low oil content and with a delicate flavour. It is suitable for most cooking methods.