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From EATING Sea Perch is a lean, mild, slightly sweet fish with a medium texture. It’s suitable for most cooking methods. This frozen Sea Perch is skinless, boneless and free-flow frozen in 1kg bags, or layer-packed in 5kg boxes.STORING Store in the freezer until you’re ready to use it. It's bes...

From AVAILABILITY Mostly caught in Winter.EATING Mild, sweet and creamy, Brill have apricot-coloured fillets that whiten on cooking. It’s a semi-delicate fish that is suited to pan-frying or baking. Brill is from the flatfish family and is very closely related to Turbot. Brill fillets are usually...

From AVAILABILITY Year-round, but most often in Winter.EATING Sole, also called English Sole, are part of the flatfish family (along with Lemon Sole, Flounder and Brill). Sole is mild, delicate and slightly sweet. It has a grey-tinged flesh that whitens on cooking. Sole needs to be cooked gently, an...

0 inc. GSTAVAILABILITY Year-round.EATINGMoki has a firm flesh, and the fillets are thick and meaty with large flakes. It's sturdy and holds up well in most cooking methods. Our frozen Moki is skinless and boneless, layer-pack and blast-frozen in a 5kg box.STORINGStore our frozen Moki in the freezer...

From AVAILABILITY Year-roundEATING New Zealand Pāua (Abalone) is rich and salty. Our free-flow frozen Pāua meat is sold individually.STORING Store in the freezer and defrost before using.HARVEST AREA Lower South IslandAll images are indicative only. The actual colour or size of product may differ...

Posted on 03/03/202604/03/2026 by Harbour Fish A warm and filling pasta dish, perfect for the cooler months. This arrabbiata sauce is a great recipe on its own – you could use it for all sorts of tomato sauce-based dishes. Use: Monkfish, or another firm fish – like Gurnard, Ling or

Posted on 03/03/202604/03/2026 by Harbourfish This is a simple one-dish recipe. The base of the Romesco sauce is roasted red peppers. You could roast peppers at home, but we actually prefer the store-bought kind (they’re a lot more convenient too). We’ve used pumpkin and kumara for the vege comp...

From AVAILABILITY Year-roundEATING Smoked Mussels from the Harbour Fish smokehouse. Vacuum-packed in a 200g packet. Perfect for antipasto, these are seriously good!STORING Store in the fridge and use before the best before date.HARVEST AREA South Island Mussels smoked in the Harbour Fish smokehouse...

From AVAILABILITY Year-roundEATING Ready to eat, Plain or Paprika Flavours. A healthy, tasty snack on their own, or a great addition to your platter.STORING Store in the fridge and use before the best before date.HARVEST AREA South Island Salmon fins, smoked in the Harbour Fish smokehouse.AVERAGE WE...

From AVAILABILITY Year-roundEATING Ready to eat, in Plain or Paprika Flavours. The healthiest snack ever.STORING Store in the fridge and use before the best before date.HARVEST AREA South Island Salmon Wings, smoked in the Harbour Fish smokehouse.AVERAGE WEIGHT 500g packAll images are indicative onl...

.00 inc. GSTAVAILABILITY March - August (approx)EATINGBluff Oysters have a full and meaty texture, with a clean, briney, ocean flavour, and a touch of creaminess. Our live Bluff oysters are sold in-shell by the dozen. Bluffies are notoriously difficult to shuck (open), unlike our Pacific variety Te...

From EATING The infamous Bluff Oysters are wild-caught by dredge in the Foveaux Strait. Oysters are shucked and pottled in 1 dozen lots by the 'Calder' brand. Cost per pottle $48. Minimum order 5 pots.STORING Consume by the 'best before' date, or freeze and eat within three months.HARVEST AREA Wild-...

From EATING The infamous Bluff Oysters are wild-caught by dredge in the Foveaux Strait. Oysters are shucked and pottled in 1 dozen lots by the 'Calder' brand. Cost per Pot $38. Minimum order 5 pots.STORING Consume by the 'use by' date or freeze and eat within three months.HARVEST AREA Wild-caught in...

0 inc. GSTAVAILABILITY Year-roundEATING Blue Cod is considered a South Island delicacy. Our Southland Blue Cod fillets are battered in the Harbour Fish kitchen, packed into 800g freeflow packs and blast frozen. Blue Cod has a mild flavour, and a thick flaky fillet that falls apart easily when cooke...

0 inc. GSTAVAILABILITY Year-roundEATING Blue Cod is considered a South Island delicacy. Our Southland Blue Cod fillets are crumbed in the Harbour Fish factory, packed into 800g freeflow packs and blast frozen. Blue Cod has a mild flavour, and a thick flaky fillet that falls apart easily when cooked...

inc. GSTAVAILABILITY Year-roundEATING Tarakihi is a medium-firm fish, our southern Tarakihi fillets are covered in a lemon pepper crumb in the Harbour Fish factory, packed into 1kg free-flow packs and blast frozen. Partially thaw before cooking for best results. Our Crumbed Tarakihi is best when d...

0 inc. GSTAVAILABILITY Year-roundEATING Our imported roe-on scallops are crumbed in the Harbour Fish factory, packed into 1kg freeflow packs and blast frozen. Partially thaw before cooking for best results. Our Crumbed Scallops are best when deep fried in 180 degree pre-heated oil for 3-4 minutes o...

0 inc. GSTAVAILABILITY Year-roundEATING Enjoy this delicious smoked fish on a platter, in a pie, in a kedgeree, or straight from the pack.STORING Store in the fridge and use before the best before date.HARVEST AREA Smoked in the Harbour Fish Invercargill smokehouse.AVERAGE WEIGHT 200g packAll image...

From AVAILABILITY Year-roundEATING South Island Salmon smoked in the Harbour Fish smokehouse then vacuum packed in 150g portions. Available in four delectable flavours, ready for your platter.STORING Store in the fridge and use before the best before date.HARVEST AREA South Island Salmon, smoked in...

0 inc. GSTAVAILABILITY Year-roundEATING Enjoy this delicious smoked fish on a platter, in a pie, or straight from the pack.STORING Store in the fridge and use before the best before date.HARVEST AREA Smoked in the Harbour Fish Invercargill smokehouse.AVERAGE WEIGHT 200g packAll images are indicativ...

.00 inc. GSTEATING Our fish seasoning is a unique blend of spices, with key flavour notes of mustard, dill and tarragon. It has a mild spice level and a slightly sweet edge. It's suitable for all fish types, and is especially fantastic on salmon. Use it to roll and coat your fish in. Or stir throug...

From AVAILABILITY Year-roundEATING Harbour Fish hand-crafted cold smoked and sliced salmon. Cured the traditional way with a hint of dill & fennel. Try it with your eggs benedict or on a bagel.STORING Store in the fridge and use before the best before date.HARVEST AREA South Island Salmon, smoked in...

0 inc. GSTAVAILABILITY Year-roundEATING Enjoy this delicious cold smoked blue cod traditionally poached in milk, then use the poaching milk to make a white or parsley sauce or try it in a pie or chowder.STORING Store in the fridge and use before the best before date.HARVEST AREA Smoked in the Harbo...

From AVAILABILITY Year-round.EATING Authentic fish pies by The Smokehouse. Pies combine hand-smoked white fish with a lovely simple rue (no preservatives or fillers) encased in a tasty golden pastry. Vacuum-packed and ready to re-heat and eat, or to pop into the freezer to enjoy at a later date.STOR...