Latin Name: Parapercis colias
Weight: 0.8–1.5kg, up to 3kg
Length: 30–40cm, reaching 60cm
Family: Blue cod belong to the Pinguipedidae family (sandperches, weevers).
- Wild Caught
- Farmed
Location
Blue cod are caught mainly in winter (from April to September) around southern New Zealand and the Chatham Islands. They are also found in the Marlborough Sounds, Cook Strait, and off Wanganui.
They are a bottom-dwelling fish, endemic to New Zealand. Juveniles are often found in shallow water. Adults are found at depths of up to 150 metres. Despite this, they are predominately an inshore domestic fishery with little deepwater by-catch.
Sustainability
Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.
Fishing Methods
Pots & Traps
Fishing Season
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JAN
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FEB
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MAR
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APR
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MAY
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JUN
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JUL
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AUG
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SEP
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OCT
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NOV
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DEC
Nutrition
Source: Thiamin (vitamin B1), vitamin B6, vitamin D, Iodine, Magnesium, Phosphorus, Potassium
Good Source: Niacin (vitamin B3), Vitamin B12, Selenium, Omega-3 fatty acids
Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.
Did you know?
Divers find they can approach Blue cod quite easily. They will also sometimes approach divers and nip their fingers, and even their ears.
Cooking Tips
Blue cod has delicate and flaky textured white flesh. It is mild in flavour and with a low oil content, it is suitable for;
- baking
- frying
- marinating
- poaching
- smoking
- soup/chowder