Tarakihi belong to the Cheilodactylidae family and are common around New Zealand.
Tarakihi are silver-grey with a blue-green sheen, shading to silver and white on the belly. There is a distincitve black band between the head and the dorsal fin.
Tarakihi are regarded highly by both commercial and recreational fishermen. For many years, they were New Zealand's second most important commercial catch. They are caught around New Zealand throughout the year mainly by trawling, with catches increasing February to June.
New Zealand's Tarakihi fishery is managed by strict quotas, which allow only a set amount of Tarakihi to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 6,439 metric tonnes for the 2009/10 fishing year.
Tarakihi Meat Quality
Tarakihi have medium to firm white flesh, suitable for most cooking methods.
A Sustainable Fishing Resource Harvested According to the New Zealand Quota Management System
Length: 30-40 cm
Weight: 0.9-2.5 kg, up to 6 kg
For more information on New Zealand Seafood see our Industry web page www.seafoodindustry.co.nz