Latin Name: Nemadactylus douglasi
Weight: 2–4kg, up to 6kg
Length: 40–60cm
Family: Porae is a member of the Cheilodactylidae family of morwongs and is closely related to tarakihi. It is recognised for its mild flavour, firm white flesh and distinctive dark colouring
- Wild Caught
- Farmed
Location
Porae are found mainly in the warmer waters of the upper North Island. They inhabit sandy seabeds and reef margins from shallow coastal waters to depths of 60 metres or more.
Sustainability
The 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 adjacent map shows the quota management areas (QMAs) relevant to this fishery. Source: Fisheries New Zealand (MPI) NABIS spatial data.
Fishing Methods
Fishing Methods
Hook & Line
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: Biotin (vitamin B7), Iodine, Phosphorus, Potassium
Good Source: Niacin (vitamin B3), Vitamin B12, Vitamin D, Selenium
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?
Despite growing quickly when young, porae are surprisingly long-lived, with some fish reaching 30 years of age.
Cooking Tips
Porae has mild-flavoured, firm white flesh that holds together well during cooking. Its versatility makes it suitable for a wide range of dishes, from simple fillets to hearty seafood meals.
Try it:
• Pan-fried
• Barbecued
• Baked
• In soups and chowders
