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 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.

Find out more about Blue cod visit OpenSeas.

Blue cod are mostly caught in cod pots.

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

Divers find they can approach Blue cod quite easily. They will also sometimes approach divers and nip their fingers, and even their ears.

Blue Cod is a good source of Vitamin B12, Selenium and Phosphorus; and a source of Iodine and Niacin (vitamin B3).

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.