Māori Name: moki
Name Scientific: Latridopsis ciliaris
Availability: Year round
Attributes Weight: 2–3kg, up to 10kg
Attributes Length: 55–70cm
Blue moki spawn off the east coast of the North Island. Adults are thought to make an annual migration in April/May from the north-eastern South Island. Spawning takes place in August/September off the Mahia Peninsula an Gisborne coast. The fish then return south towards Kaikoura.
Juveniles live in shallow, rocky regions while adults generally school over the sandy seafloor in depths of up to 150 metres.
Grey-blue body with broad dark bands across the back and silvery white on the sides and belly. The body is deep and compressed with large firm scales and the head has thick, fleshy lips.
Blue moki belong to the Latrididae family (moki and trumpeter).
Spawning takes place in August/September off the Mahia Peninsula and Gisborne coast. Adults are thought to make an annual migration in April/May from the north-eastern South Island. The fish then return south towards Kaikoura.
Blue moki forms one stock around the North Island and the South Island north of Banks Peninsula; stock structure in other areas is less certain. Blue moki stocks were thought to have been seriously depleted by fishing prior to 1975; landings peaked in 1970 and 1979 at around 960 tonnes. On their introduction to the Quota Management System in 1986, catch limits were reduced and landings have consistently fluctuated around the total allowable commercial catch limit.
Blue moki are caught year-round off the east coast, from Bay of Plenty to Kaikoura, by trawl or set nets.
Did You Know
Blue moki feed on a variety of crabs, shellfish and worms, which they suck from the sandy or muddy seafloor.
Blue moki has firm flesh which holds its shape well when cooked. Bake; casserole; curry; poach; smoke; steam; fry.
When buying whole blue moki, always check the... EYES: Bright and clear cornea, shiny black pupil GILLS: Rosy pink pastel coloured gills SKIN: Bright, with a luminous sheen When buying blue moki fillets, always check the... FLESH: semi-transparent and glossy If the fish looks sticky or mushy then it is not fresh.