Latin Name: Nemadactylus macropterus
Weight: 0.9–2.5kg, up to 6kg
Length: 30–40cm
Family: Tarakihi belong to the Cheilodactylidae family of morwongs. They are recognised for their delicate flavour, firm white flesh and distinctive silver-grey colouring.
- Wild Caught
- Farmed
Location
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Sustainability
Sustainability of this New Zealand fishery is ensured through the world-leading Fisheries Act and Quota Management System (QMS). Tarakihi has supported a significant commercial fishery in New Zealand for more than 100 years, and stock abundance is regularly monitored using commercial catch rates and scientific trawl surveys.
The adjacent map shows the quota management areas (QMAs) relevant to this fishery. Source: Fisheries New Zealand (MPI) NABIS spatial data.
Fishing Methods
Fishing Methods
Trawl
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: Vitamin D, Iodine, Phosphorus, Potassium
Good Source: Niacin (vitamin B3), Vitamin B6, 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?
- Tarakihi has long been one of New Zealand’s favourite eating fish and was once the country’s second most important commercial fish species by catch volume.
- Tarakihi can live for more than 40 years, making them one of New Zealand’s longer-lived inshore fish species.
Cooking Tips
Tarakihi has moist, firm white flesh and a mild flavour that makes it one of New Zealand’s most versatile eating fish. It works equally well in lightly seasoned dishes or alongside stronger flavours and spices.
Try it:
• Baked
• Barbecued
• Curried
• Poached
• Marinated
• In soups and chowders
• As sushi or sashimi
