Broadbill NZ 3 Day Boat
Firm with large flake.
Moderate, Steaky, Lean
Quick Facts
Commonly Known As:
Broadbill, Shutome, Mekajiki
-
Species Name
Swordfish
-
Latin Name
Xiphias gladius
-
Origin
Cook Strait & Continental Shelf
-
Harvest Method
Hook & Line
-
Range & Habitat
New Zealand & Australia
-
Producer
Range & Habitat
Leigh Fisheries
LEIGH FISHERIES- The Lee Fish brand is recognized around the world as a prime source for premium-quality chilled seafood. Leigh's boats fish only inside New Zealand's clear, pristine, regulated waters.
FISHING VESSELS- In total, there are 53 independent boats fishing for Leigh Fisheries on a permanent basis. These vessels unload at 14 different ports throughout the North Island and comprise of the following:
- 12 Lobster (Crayfish) boats.
- 20 Long line (day) boats fishing for Snapper and various bi-catch.
- 6 Danish Purse Seiners fishing for Snapper and John Dory.
- 5 Long line boats fishing for Bluenose and Groper.
- 6 Surface long line Tuna boats fishing for Southern Bluefin Tuna and Swordfish
- 4 Gillnet boats fishing for Mullet and Flounder.
You Might Also Like These
Ocean Flavor
Redfish is a phenomenal Center of the Plate species. The Flesh has large loose flakes that are packed with moisture and a clean ocean flavor. The Skin crisps wonderfully and has a "Fish Bacon" appeal. The Redfish has as many culinary application as the imagination will allow. The fish is very forgiving to high heat applications and "Green" Line Chefs. This is a very recognized "Blackened" Species. Thanks Chef Prudhomme.
Paper White, Mild, Flakey, Moist
California Halibut falls comfortably between Alaskan Halibut and Large Summer Flounders. That gives it a well recognized marketability to anyone across the country and beyond. The California Halibut have wide thick fillets that are perfect for high heat cooking methods. California Halibut stand alone in the Halibut realm as a light, delicate and clean flesh that works in a multitude of applications. A favorite in Ceviche, the California Halibut has the moisture content to stay creamy, but lower fat contents to keep the Ceviche clear. It also has a great propensity for buttery sauces, vinaigrettes, gastriques, and broths.
Chefs love our Huon Trout because it is an oiler fish and marbles well. A very nice alternative to salmon and the unique point of difference for that consumer that is chasing a higher level experience. Why 'not all trout is Huon' Ocean Trout: Low Stress: We have some of the lowest stocking densities in the world - with less than 1% ratio of fish to water in the pens. Well Nourished: Our centralised feeding operations/technology (we feed all our pens across our operations from here in the office) allows us to ensure our fish are fed when they are hungry, and feeding it automatically stops when they have had enough (through our own IT developed pellet recognition software - results in minimal environmental impact of fish feed on the sea floor) Raised with Sustainable Practices: Peter and Frances have always taken the view that we've been here for 33 years and if we do not look after the environment - we will not be here for another 33 years. Everything we've done is to ensure the sustainability of our industry. Beautiful marbling of the Huon Ocean Trout creates a rich but smooth flavor and suitable for sashimi or cooked dishes.