鲂鱼

CHELIDONICHTHYS KUMU

Puuwhaiau

Red-Gurnard
  • Lengths available 20–30cm Reaching 50cm
  • Weights available 0.5–1.4kg Up to 2kg
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Succulent, medium-textured flesh with low oil content. Suitable for most cooking methods.

Body is reddish-pink to red above and white below. The large pectoral fins are bluish-green with one large, dark spot and several small white or blue spots and a blue margin. The outer skin is considered scaleless. Becoming popular in whole and filleted form. Widespread around New Zealand and caught by longline and bottom trawl all year around.

Nutritional Information

  • Energy 375kj
  • Protein 20.6g
  • Total fat 0.7g
  • Sodium 99mg
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Nutritional Information

Amounts (per 100g raw fillets)

Energy
375|kj
Protein
20.6|g
Total fat
0.7|g
Sodium
99|mg
Saturated fat
0.1g
Cholesterol
0.3g
Sugar
0.3g

Catch Methods

  • Icons_Trawl-caught TRAWL CAUGHT
  • Icons_Long-Line LONG LINE CAUGHT

Where we're fishing

Maps_Red-Gurnard

Seasonal Availability

Season-timeline copy_Red Gurnard
 
Available
 
Out of season

Product Specifications

  • Icons_Chilled

    Chilled

    Whole fish:
    Run of catch, graded small/medium / large 12kg (26.46lbs) per poly box.

    Fillets:
    Skin on bone in/skinless, boneless
    5kg (11.02lbs) per poly box,
    10kg (22.04lbs) per poly box.

Storage, handling & defrost recommendations

  • Icons_Chilled

    Chilled

    Keep well chilled 0°C (32°F).
    Product received whole should have fillets removed to retain fillet quality and shelf life.

  • Icons_Frozen

    Frozen

    Best stored at –18°C (0°F) in supplied strapped cartons to avoid freezer burn /dehydration.
    Recommend cooking from frozen or semi frozen state.