Blue Moki belong to the Latrididae family.  They have grey-blue bodies with broad dark bands across the back and silvery-white on the sides and belly.  The body is deep and compressed with large firm scales and the mouth is characterised by thick, fleshy lips.

Blue Moki Fishery

Blue Moki are caught year-round off the east coast, from Bay of Plenty to Kaikoura, by trawl or set nets.

New Zealand's Blue Moki fishery is managed by strict quotas, which allow only a set amount of Blue Moki to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 608 metric tonnes for the 2009/10 fishing year.

Blue Moki Meat Quality

Blue Moki fillets are firm, hold their shape and are a greyish-white when cooked.  They are suitable for baking, poaching, smoking, steaming and frying.

For meal ideas using Blue Moki, check out recipes on the Greatest Meal on Earth website.