Sea Perch

Helicolenus spp.

Sea Perch, often marketed as Ocean Perch in New Zealand, is a deep-water species group that includes Helicolenus percoides and H. barathri. In Japan, it is known as Kasago. This lean, white-fleshed fish is prized for its delicate flavour and moderately firm, moist texture, which flakes beautifully when cooked. Sea Perch is widely distributed throughout New Zealand waters, with commercial catch typically sourced from depths of 150–500 metres off the East Coast of the South Island and the Chatham Rise. The species is easily recognised by its distinctive reddish-orange to pinkish-orange colouration when caught. Harvesting is primarily as bycatch by trawl vessels targeting other deep-sea finfish. The average commercial size ranges from 10–30 cm in length and 200–800 g in weight, with some individuals reaching up to 1.4 kg.

The New Zealand Sea Perch fishery is managed under the Quota Management System (QMS), with Total Allowable Commercial Catch (TACC) limits set to ensure sustainable stock management. The species is available year-round.

Its delicate taste and flaky texture make Sea Perch highly versatile in the kitchen. It is suitable for baking, steaming, frying, and pan-frying, and is particularly prized when a lean, clean-tasting white fillet is required.

Catch Areas: SPE3, SPE4, and SPE7

Nutritional Information
Quantity per 100 grams
Energy (kJ)	311
Protein (g)	16.9
Fat
Total (g)	0.6
Saturated (g)	0.10
Carbohydrates (g)	0.2
Sugars (g)	0.2
Sodium (mg/100g)	65
Months Caught
Jan to Dec
Where We Catch