They are widespread in the deep water of most temperate oceans round the world. In New Zealand, they are found at depths of 750 to 1200 metres on the Chatham Rise, off the continental shelf from Gisborne to Kaikoura, off south Westland, and on parts of the Challenger Plateau off the West Coast.

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.

This species is a well-managed and sustainable fishery in accordance with the Marine Stewardship Council's (MSCs) Principles and Criteria for Sustainable Fishing.  The MSC scheme follows international benchmarks to promote robust processes and uphold values of independence, transparency, impartiality, and stakeholder consultation.

To achieve MSC certification, a fishery must pass 28 performance indicators within three core principles: sustainable stocks, minimising environmental impact, and effective management.

Find out more about orange roughy visit OpenSeas.

They are caught year-round by trawling. Fish are deep-skinned to remove a layer of inedible, oily wax under the skin.

A mild flavour and soft, moist white flesh makes orange roughy a popular choice. Moderate oil content keeps orange roughy succulent and it holds together well in most cooking methods. Use skinned fillets only. Try it;

• baked
• sautéd
• poached
• steamed
• barbequed
• casseroled
• smoked
• in a soup/chowder

Orange roughy are slow-growing, long-lived fish belonging to the Trachichthyidae family (roughies). There is strong evidence that orange roughy may live as long as 130 years.

Orange roughy species were originally called 'slimeheads'. They got a name change to 'orange roughy' in the 1970s to make them more appealing to consumers.

Orange roughy is a good source of Selenium, VitaminA and Vitamin D; and a source of Iodine, Iron, Phosphorus, Potassium and VitaminB12.

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.