Stargazer

About this product

A pearly white flesh fish with a firm texture that holds together well when cooked.

Stargazer are also commonly known as Monkfish.

Stargazer are widespread around New Zealand coastal waters particularly around the Southern part of the South Island at depths between 50 and 500 metres.

They are caught all year round by trawling with catches increasing between February to June.

Key Information

Family

Stargazer belongs to the Uranoscopidae family (armourhead stargazers).

Physical attributes

Stargazer have a mottled olive green/brown body above and a white body below. Their body is long and flattened with a prominent head. Its eyes look upwards, hence the name 'Stargazer'. There are no scales.

A pearly white, firm flesh fish.

Sustainability

Stargazer is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Commercial catch levels have fluctuated around 2,000-4,200 tonnes since the late 1980's. The abundance of Stargazer around the South Island, as monitored by catch rates and trawl surveys, has been broadly stable over the last two decades.

Geographical location

Stargazer is found in coastal waters all over New Zealand. They are most plentiful around the South Island and on the Chatham Rise at depths between 50-500 metres.

They bury themselves in soft sediment and prey on passing fish and crustaceans.

Market Names - New Zealand: Stargazer, Monkfish, Giant Stargazer, Bulldog - Australia: Stargazer - Korea: Tong gu mi - Japan: Miishimaokoze - Greece: Lychnos - Germany: Sterngucker - France: Hoplostete rouge - Commonwealth: Zvezdochoty

Flavour and cooking

Stargazer has a pearly white flesh and a firm texture that holds together well when cooked. It is rich in Vitamin D and Selenium. Stargazer is a great choice as sashimi and is suitable for most cooking methods. When cooked it has similar characteristics and flavour to Rock Lobster.

Fact sheet: STARGAZER WHOLE, DRESSED, FILLETS Available packed as: Whole, dressed and fillets.