Red Cod

Red Cod (Pseudophycis bachus)

Also known as Red Hoka (Māori: Hoka), Bacalao de Nueva Zelanda (Spanish), and Akadara (Japanese), the Red Cod is a distinctive species found in New Zealand’s southern coastal waters.

This species displays a red-brown hue on the upper body, transitioning to pink along the sides and belly. The dorsal and anal fins are pink with black margins, and a black spot is visible at the base of each pectoral fin. Upon capture, the vivid body colour fades to a soft greyish pink. Red Cod have soft, easily removed scales, slimy skin, and a square-tipped tail that, along with the black pectoral spot, distinguishes them from related species.

Harvesting is primarily conducted by trawl fisheries in southern waters, particularly throughout the Canterbury Bight and off the Westland coast, at depths ranging from 30 to 200 metres.

The flesh of Red Cod is bright white, clear, and firm when raw, maintaining moisture and tenderness after cooking. Average specimens measure up to 75 cm in length and weigh under 3 kg.

Its mild, clean flavour profile makes Red Cod a versatile option for a wide range of culinary applications — ideal for frying (an excellent choice for Fish & Chips), baking, steaming, or use in soups and value-added seafood products.

Catch Area: Red Cod Challenger (RCO7) and Southeast (RCO3)

Nutritional Information
Quantity per 100 grams
Energy (kJ)	309
Protein (g)	16.9
Fat
Total (g)	0.6
Saturated (g)	0.1
Carbohydrates (g)	0.2
Sugars (g)	0.2
Sodium (mg/100g)	92
Months Caught
Nov to Jun
Peak Months
Jan, May
Where We Harvest