Alfonsino

About this product

A firm, white flesh fish with a high oil content.

Alfonsino has been fished commercially in New Zealand for years. It has firm white flesh fillets with a high oil content, making it suitable options for most cooking methods.

Alfonsino live in deep offshore reefs. They are caught year round by mid-water trawling around the North Island, and the Northern part of the South Island over rough ground, or near reefs at depths between 200-800 metres.

Key Information

Family

Alfonsino belong to the Berycidae family and are related to the Red Snapper.

Physical attributes

Alfonsino have a brilliant red upper body with sides a little lighter, tinged with silver. It's fins are vibrant red. They have a slender body, large eyes and a forked tail.

Its flesh is firm and white with a high oil content, suitable for a variety of cooking methods.

Sustainability

Alfonsino is also managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.

Geographical location

Alfonsino are located around New Zealand. In particular, the North Island and the top of the South Island. They live on rough grounds, or near reefs at depths of 200-800 metres.

Market Names - New Zealand: Alfonsino - Australia: Alfonsino - UK: Goldeneye Perch, Lowes Beryx - EU: Red perch - Germany: Südlicher - France: Beryx - Korea: Gum noon dom - Japan: Kinmedai, Kinme

Flavour and cooking

Alfonsino have a firm white flesh with a high oil content, making it suitable for most cooking methods including baked, grilled, steamed, curried and sautѐed. It is also an ideal fish to use for sashimi.

Fact sheet: ALFONSINO WHOLE, DRESSED, HEADS Available packed as: Whole, dressed and heads.