Twenty-five years ago two-thirds of New Zealand’s mid and deepwater fisheries lay largely undeveloped, while aquaculture was a far off dream of marine farm pioneers. It’s a very different picture today.
Around 650,000 tonnes of seafood are harvested from New Zealand’s coastal waters and Exclusive Economic Zone each year. Almost 63 percent of this harvest is mid and deep-water fish, 12 percent is pelagics, 10 percent is inshore species and 15 percent is from aquaculture.
Following are the definitions of the different New Zealand fisheries and the types of fish found within them. The catching methods on the left give you more detail about how the species in each of the fisheries are caught.
“Aquaculture” – the inshore farming of certain species – is also described here but for more detail see Aquaculture »
Crustaceans and Shellfish
Depth: Inshore waters
Fishing Method: Dredging, potting and diving
Fish caught: Spiny rock lobster (crayfish), paua (abalone), scallops, oysters, clams, cockles, and crab from shallow inshore waters, and scampi and queen scallops from deeper water
Depth: Near shore up to 200 metres
Fishing Method: Trawling, set netting and bottom longlining
Fish caught: Snapper, red cod, bluenose, monkfish, tarakihi, warehou, gurnard, trevally, rig, blue moki, flounder, groper, turbot and john dory
Depth: Surface waters to 200 metres
Fishing Method: Purse seining, mid-water trawl, occean trolling, and surface longlining.
Fish caught: Tuna, mackerel, barracouta, and kahawai
Depth: 200-600 metres
Fishing Method: Trawling, bottom longlining and jigging
Fish caught: Hoki, squid, hake, ling, barracouta, and warehou
Depth: 600-1000 metres
Fishing Method: Trawling with specialised gear
Fish caught: Orange roughy, cardinal, alfonsino and oreo dory
Depth: Inshore marine farming using rope culture, trays or sea cages and on-shore tanks
Cultivation Method: Farming
Species: Greenshell (TM) mussels, king salmon, Pacific oysters, paua (abalone). Further potential aquaculture species include turbot, kingfish, eels, rock lobster, sea horses, Bluff oysters, geoduck clams as well as some seaweeds and sponges.
For more information about this part of the New Zealand seafood industry, see Aquaculture.
Home | About us | Business | Information | Hot topics | News and Events |