Groper

About this product

A firm, lean and white flesh fish with few bones.

Groper are also commonly known by their Maori name - Hapuku.

They are widely spread around New Zealand waters, more commonly around the Chatham Islands and on the Chatham Rise. Some inhabit reefs and others live at depths of up to 400 metres.

Groper is a versatile fish option, it makes great steaks and smokes well.

Key Information

Family

Groper (Hapuku) belong to the Percichthyidae family (temperate basses).

Physical attributes

Groper are dark blue-grey or grey-brown on the upper body and a white belly. Their bodies are robust and the head is pointed with a protruding lower jaw.

Groper has a firm white flesh with few bones.

Sustainability

Groper is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stocks assessment 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

Widespread around New Zealand, commonly around the Chatham Island and on the Chatham Rise. Some inhabit reefs a few metres below the surface, but they can also be found out to depths of up to 400 metres.

Market Names - New Zealand: Hapuku, Groper - Canada/United Kingdom: Wreckfish - Chile: Bacaloa de Juan Fernandez - Commonwealth of Independent States: Buryi kamennyi okun - Germany: Wrackbarsch - France: Cernier de Nouvelle Zélande, Merou - Greece: Vláchos - Japan: Hata, Ara - Korea: Dol dom - Spain: Bacaloa, Cherna

Flavour and cooking

Groper has a firm, lean and white flesh with few bones. It remains moist with heavy flakes when cooked. It is suitable for most cooking methods including baked, fried, poached, barbecued and grilled. Groper also makes great steaks and smokes well.