Sand Flounders, also known as Diamond Flounders belong to the Pleuronectidae family.

They are greenish-brown or greyish above, sometimes with faint mottling and white below. The body is square or diamond-shaped, fringed by dorsal and anal fins. Diamond Flounders have larger eyes than related species. Diamond Flounders have moist, delicate flesh which whitens on cooking.

Gurnard has firm meat that hold their shape when cooked. They have a low oil content.

Kahawai fillets have medium to thick flakes. They have a high oil content and high Omega-3 levels.Great for smoking and fish pie.

Snapper has a tender white to pinkish flesh with a sweet, mild flavour. It can be cooked in practically every way, or alternatively served raw as sashimi.

Tarakihi have medium to firm white flesh, suitable for most cooking methods.Old Favourite

Trevally have medium to soft fillets with a low oil content. The flesh is marbled pink with a darker fat line that can be filleted out. They are excellent smoked. For peak eating quality, Trevally should be bled immediately after capture.
Trevally belong to the Carangidae family. They are blue-green dorsally and silvery white on the belly, with a yellowish sheen running along the length of the fish. A small dark blotch often appears on the upper gill cover.

Fresh Large Yellow Belly Flounder
They have a dark olive green body above with yellow or white on the belly and dark spots.
The body is oval. Yellowbelly Flounder are plumper, have smaller eyes and larger,
dark-edged scales than Sand Flounder