At The Seafood Collective, we are all about sharing and celebrating our love of all things seafood. In New Zealand we are blessed with an abundance of Seafood that we have all around our magical shores and these are the amazing fish we have on our menu…


The Australasian snapper (Pagrus auratus) or silver seabream, is a species of porgie predominantly caught in the coastal waters around the east and west coasts of the North Island, in Tasman Bay and in Golden Bay, up to 150 metres deep. Deep-bodied with long pectoral fins, snapper have a rusty red back with iridescent blue spots, fading to a silver belly. They are highly prized as an eating fish and when cooked they have a medium texture and thick flakes of white flesh. Snapper can be poached, barbequed, baked, marinated, smoked, fried and used in soups/chowders and they make delicious fish & chips check out Snapper on our menu


Commonly known as the tarakihi or jackass morwong, is found around New Zealand throughout the entire year, but mostly found south of East Cape and around the South Island. They are associated with shallow reefs as juveniles, but adults tend to school over open seafloors  in deeper waters of 50 to 250m. They are rarely seen in waters above 15-20m, with the exception of the South Island, where they can be found in the 5 to 10 metre range. Tarakihi are highly regarded by fishermen and for many years were New Zealand’s second most important commercial catch. Tarakakihi is best enjoyed by Sauté with skin on, baked, BBQ’d whole, steamed, crumbed. Check out Tarakihi our on our menu


Dory is a salt water fish, known for its white, meaty flesh which is delicate and sweet. The common name dory is shared (officially and colloquially) by members of several different families of large-eyed, silvery, deep-bodied, laterally compressed, and roughly discoid marine fish. As well as resembling each other, dories are also similar in habit: most are deep-sea and many species support commercial fisheries and are considered excellent for eating and can be baked, poached, pan-fried with crispy skin. They are found in the warm waters around New Zealand’s North Island, and are commonly caught north of the Bay of Plenty. Check out Dory our on our menu


Hoki, also known as The blue grenadier blue hake, New Zealand whiptail, or whiptail hake,  found around southern Australia and New Zealand, at depths of between 10 and 1,000 m). Mostly found in the Cook Straitwhere the cool water rise up over a natural seabed shelf, they are plentiful and well maintained. It feeds in midwater on small squids, crustaceans, and fish. It is a white fish and good for eating and can be poached, barbequed, baked, marinated, smoked, fried and used in soups/chowders. Check out Hoki our on our menu