Tarakihi

NEMADACTYLUS MACROPTERUS

Tarakihi

tarakihi_2
  • Lengths available 30–40cm
  • Weights available 0.9–2.5kg Up to 6kg
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Medium to firm white flesh with a low to medium oil content; suitable for all methods of cooking. Fillets are skinned and boned or scaled, skin on, pin bone in.

Belongs to the Cheilodactylidae family (terakihi, morwongs). Most abundant south of East Cape, around Cook Strait and on the east and west coasts of the South Island at depths of up to 250 metres. Methods of catching are longline and bottom trawl.

Nutritional Information

  • Energy 337kg
  • Protein 17.9g
  • Total Fat 0.9g
  • Sodium 75mg
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Nutritional Information

Amounts (per 100g raw fillets)

Energy
337kj
Protein
17.9g
Total Fat
0.9g
Saturated Fat
0.2g
Cholesterol
0.3g
Sugar
0.3g
Sodium
75mg

Catch Methods

  • bottom-trawl2 Bottom Trawl
  • longline-2 Longline

Where we're fishing

kahawai-map

Seasonal Availability

season-timeline-_year-round
 
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.

    Keep well chilled 0°C (32°F).

    Product received whole should have fillets removed to retain fillet quality and shelf life.

  • icons_frozen

    Frozen

    Whole fish:

    Individually bagged 10kg (22.04lbs).

    Fillets:

    Skinless/boneless or scaled, skin on, pin bone in (Tiki fillets) shatter pack 5kg + 10kg (22.04lbs).

    Best stored at -18°C (0°F) in supplied strapped cartons to avoid freezer burn/dehydration.

    Recommend cooking from frozen or semi frozen state to retain succulence.

    Do not thaw as fillets are moist.