They are found around New Zealand and the Chatham Islands and on the Chatham Rise. Some inhabit reefs a few metres below the surface, others live at depths of up to 400 metres. Hapuku rarely swim alone and are sometimes found in schools of 30 or more. They migrate but are believed to return to the same caves and rocky clefts for the winter spawning season.

Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.

Hapuku are caught around New Zealand most commonly over or near rocky areas to depths of 250 metres. In particular, they are caught off the east coast of the North Island, in Cook Strait, off Kaikoura, and off the west coast of the South Island. They are caught year-round, peaking during the mid-winter spawning season.

Hapuku flesh is firm and white with few bones. Treat your hapuku with care to preserve its delicate flavour and succulence – allow it to be the star of your dish, rather than any accompanying sauce. Hapuku makes wonderful steaks, remains moist with heavy flakes when cooked and smokes well.  Try it;

• Bakee
• steamed
• panfried
• poached
• bargequed
• smoked

Hapuku are thought to be long-term residents of their particular rocky areas.

Hapuku is a good source of Selenium and Vitamin B12; and a source of Iodine, Phosphorus, Potassium and Niacin (vitamin B3).

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.