The main concentrations of red cod are found off Canterbury and Westland. These fish are elongated with a small tail, have a barbell under the chin and a rusty-red back which fades to a light orange on the belly.
They have a delicate white flesh that flakes easily when cooked. Great for smoking, frying, baking or poaching.
NZ: New Zealand CodCA: JulienetteCIS: Kraznaya TreskaDE: Rot Dorsch, Roter KabeljauES: Falsa Brotola, Mora Roja, Bacalao de Nueva ZelandaFR: Julienette, Moride RougeIT: Merluzzo Bianco de Nouva ZelandaJP: Akadara, BenidaraKR: Hong Daegu
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!