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.

Monkfish are caught by trawling, principally around the South Island.

Monkfish/stargazer flesh is firm, succulent and pearly white, with a low oil content. It is suited to;

• baking
• barbeques
• poaching
• steaming
• soup/chowder
• frying

The appearance of Monkfish can be off-putting to some. This was the case in South Korea until the 1940s when a shortage of other fish caused the need to take a second look. Fishers challenged their local cooks to create a dish tasty enough to overcome the ugly factor. The result is 'agujiim', a spicy delicacy.

Monkfish/Stargazer is a good source of Vitamin B12 and Selenium; and a source of Iodine, 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.