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
Light, White, Flakey
Red Gurnard have a slim slightly tapering fillet. They are Portioning perfection. Red Gurnard have a beautiful ability to fit Tapas and Small Plate architecture. Red Gurnard have a unique sweetness and complexity that can only be found in Gurnards and Sea Robins. Red Gurnard have a very delicate cooked texture and a brilliant white color. This species is a favorite in Very Upscale French Restaurants.
Saute, Poach, Sear, Broil, Bouillabaise.
Mild, Textural, Clean
Longfin Squid are an inshore species and are readily available for National distribution. The Longfin Squid is a sweet and clean flavored species, and when properly cooked, can deliver one of the most tender textures in Cephalopod Dining. Grill, Fry, Saute, Stuff, Sous Vide.
Rich, Succulent, Tender, Rich
Monkfish is arguably the most unique texture in seafood. When prepared correctly Monkfish is most resemblant of Atlantic Lobster meat. Though versatile in preparation methods, most culinarians enjoy a slow application. Monk Tail "Osso Bucco" is a very recognized dish in American and European dining. Monkfish are predominantly sold "tails only". The tail is virtually the only usable part of the fish.