New Zealand Blue Cod
Parapercis colias
These blue/grey reef-dwellers are an iconic NZ species found in water from 10-150m throughout NZ’s coastal rocky habitats. They are carefully harvested by fishermen using the trap/pot method (similar to a baited lobster pot) and this low-impact, sustainable fishing method brings the fish aboard the boat live and in premium condition. Catch volumes are in accordance with the set TACC (Total Allowable Commercial Catch) and are adjusted annually to manage numbers of this important fish stock.
The undisputed favourite species for residents of New Zealand’s South Island, blue cod has always been regarded as the perfect ‘fish & chips’ species. However, its more recent and meteoric rise to fame in the last decade has been due to its performance as a steamed species.
It is quite simply perfect for the classic whole-steamed fish dish, an accolade which has put it right at the centre stage for Asian cuisine and seen it grow rapidly in demand both throughout NZ and around the world. Comprised of a soft and yielding flake, the flesh presents a beautifully mild flavour but with sweet undertones of shellfish (due to their diet of baby abalone, and lobster).
This perfect balance of clean taste and richness shines throughout the eating experience and makes it one of the most moreish seafoods one can dine on.
The undisputed favourite species for residents of New Zealand’s South Island, blue cod has always been regarded as the perfect ‘fish & chips’ species. However, its more recent and meteoric rise to fame in the last decade has been due to its performance as a steamed species.
It is quite simply perfect for the classic whole-steamed fish dish, an accolade which has put it right at the centre stage for Asian cuisine and seen it grow rapidly in demand both throughout NZ and around the world. Comprised of a soft and yielding flake, the flesh presents a beautifully mild flavour but with sweet undertones of shellfish (due to their diet of baby abalone, and lobster).
This perfect balance of clean taste and richness shines throughout the eating experience and makes it one of the most moreish seafoods one can dine on.
HOW TO COOK IT?
With public opinion divided on whether blue cod is better as the star of Asian whole-fish dishes or simply as fillets crumbed and pan-fried with butter and lemon, we will leave judgement up to the customer. In terms of method, due to the delicate nature of the flesh it needs only short cooking times and will tend to pair nicely with citrus, ginger, as well as high-quality dressings and sauces.
Associated recipes
Other products from New-Zealand
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