Ghost shark
Latin Name: Hydrolagus novaezealandiae (dark), H. bemisi (pale)
Weight: 0.6–1.5kg
Length: 50–80cm (excluding the tail filament)
Family:Dark ghostshark belongs to the Chimaeridae family (chimaeras, ghostsharks) and is restricted to New Zealand, but there are similar species elsewhere. It is sometimes sold as Pearl fish.
Dark ghostsharks are most abundant in waters 150 to 500 metres deep off the west coast of the South Island and on the Chatham Rise.
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.
The species is caught throughout the year off the central and southern continental shelf by trawling and deepwater longlining. Much of the landing is a by-catch from the Hoki fishery.
Ghost shark has white, firm-textured and boneless fillets. Try it
- in a curry
- poached
- steamed
- baked
- barbequed
- in a casserole
- fried.
Because of their appearance, Ghostsharks are known in other cultures as 'ratfish' and 'rabbitfish'. 'Hydrolagus' in their scientific name means 'water hare'.
Ghost shark is a good source of Selenium and VitaminB12; and a source of Iodine, Magnesium, Phosphorus, Potassium 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.
Wild Caught
Farmed