Growing up to 1.5 metres long and 100kg, hapuku are found in reefy areas between depths of 30 and 300 metres, all around New Zealand. Hapuku have a large eye, a grey or brown back with an abrupt line of colour change to silver about mid-way down each side and an underslung jaw.
Its white flesh is firm and textured and holds its shape when cooked. Hapuku can be fried, poached, steamed, baked or barbequed.
NZ: GroperCH: Wrackbarsch, Cernier (Mérou, Cabot), Cernia di FondaleES: BacaloaIT: Cernia o Dotto
From the sea to your plate, we’re always looking for new ways to make the most of our beautiful New Zealand seafood. Check out some mouth-watering recipes from Sanford and Sons and try something new tonight!