Friday, April 6, 2012

Scenic Sunday: Fishing in New Zealand

Recreational fishing is very popular in New Zealand. There is a quota, and fisheries officers often check on the fishermen.



We didn't catch this blue cod. I bought it, 18 inches long and more than 1 kg. A fairly big fish, and it fed 3 hungry people in my house. I steamed it the Chinese way, 12 minutes, garnished with spring onion, ginger, tomatoes, capsicums, a dash of oil and soya sauce and a sprinkle of white pepper. If you came too late, the fish is all gone.










Both sets of my ancestors had fish ponds. It was more fun harvesting the fish than eating it, especially when you have to clean the fish. The Chinese like to have the fish whole. In the restaurant, when you order the whole fish, you know it is fresh.

Blue cod, Parapercis colias, is a temperate marine fish of the family Pinguipedidae. It is also known variously as Boston blue cod, New Zealand cod, sand perch or its Māori names rawaru and pakirikiri.Blue cod (Parapercis colias) are endemic to New Zealand and are one of the best fish for eating. The Chinese restaurants here serve them as an expensive fresh whole fish.

It is exclusively found in New Zealand in shallow waters around the rocky coasts of up to the depth of 150 m, though it is far more common south of Cook Strait. It is bluish green to blue black above with white toward the belly. Large examples are usually greenish blue in coloration, while smaller ones are blotched in varying shades of brown. An adult may grow to 60 cm in length and weigh from one to three kg. It feeds mainly on small fish and crabs. Blue cod is strongly territorial. Spawning takes place in southern spring. Blue cod can also change sex from female to male.

Blue cod produces good fillets, but it has a very low oil content. It can be served battered, crumbed, pan-fried or baked. It is an important recreational species in the South Island and is commercially harvested. Blue cod populations are managed sustainably under New Zealand’s fisheries quota management system, although are becoming scarce in some small areas due to fishing pressure. Annual catch range is between 1,300 to 2,000 tonnes.


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6 comments:

Magia da Inês said...

Suas fotos são sempre lindas.
Pescar, preparar e comer... é tudo de bom.

♫♫° ·.
Páscoa é renascer.
Feliz recomeçar!
Feliz Páscoa!

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guild-rez said...

We love to eat fish. Mostly
lake trout, salmon and white fish. Every year we drive to Manitoulin Island, Ontario to purchase fresh and smoked fish from Lake Huron.
Great recipe:)
Happy Easter.

Ginny said...

I have never had this kind of fish. I don't like the idea of eating a whole one, and having it stare back at me. But now you have explained why it is done, you can tell if it is fresh!!! Wishing you a wonderful Easter!!!

Jim said...

Great post.
Sydney - City and Suburbs

Lui said...

Haha, that fish look delish, Ann! No wonder it was finished off in the plate!

I agree about the quota. A real problem in my island.

And yes, I remember about your friend doing research on Hoya. We are not expert gardeners (we grew up in the city) but somehow our wild garden produces such beautiful singing plants. If your 'Hoya friend' needs info about our Hoya, please feel free to contact me.

The Japanese Redneck said...

Looks yummy. Glad you enjoyed.