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Fish may be classified in many ways:
where they are found: in fresh or salt water; in temperate or tropical zones
their shape: round; flat
what their skeletons are made of: bony; cartilage (a tough but flexible substance)
the texture of their flesh: soft; medium; firm
the colour of their flesh: white; dark; orange
their oil content: low; medium; high.
Round Fish
Round Fish
Round fish, like tarakihi, have one fillet that can be cut from each side of the fish.
Flat Fish
Flat Fish
Flat fish, like flounder, have four fillets: two fillets on top and two on the bottom.
Texture
Texture
The texture of the fishes’ flesh ranges from soft, soft-medium, medium, medium-firm to firm.
Soft
Butterfish
Flounder
Sole
Soft-medium
Red cod
Hoki
Mullet
Piper (Garfish)
Medium
John Dory
Snapper
Blue Warehou
Kahawai
Salmon
Medium-firm
Tarakihi
Jack Mackerel
Shark
Trevally
Tuna
Kingfish
Turbot
Alfonsino
Firm
Blue cod
Gurnard
Ling
Groper
Bluenose
Moki
Monkfish
Skate
Swordfish
Flesh colour
Flesh colour
DARK FLESH
DARK FLESH
Kahawai flesh is dark-coloured. It lightens from greyish to white when cooked.
ORANGE FLESH
ORANGE FLESH
King Salmon has pinkish orange flesh, which becomes opaque when cooked.
Oil content
Oil content
Oily fish have fats or oils spread throughout their flesh. This makes their flesh darker in colour and richer to eat. Because oily fish contain fat in their flesh, they are best cooked by methods which do not need extra oil; for example, grilling, baking, steaming and pan frying.
Fish with a very low oil content in their flesh store their fat in their liver. They are also called ‘white fish’. Lean fish may dry out when cooked by certain methods; they are best cooked by moist methods.
Very low (under 1%)
Very low (under 1%)
Butterfish
Red cod
John Dory
Blue cod
Gurnard
Ling
Tarakihi
Low (1%–2.9%)
Low (1%–2.9%)
Flounder
Sole
Hoki
Mullet
Piper (Garfish)
Jack Mackerel
Trevally
Kingfish
Turbot
Bluenose
Groper
Moki
Monkfish
Skate
Medium (3%–4.9%)
Medium (3%–4.9%)
Grey mullet
Snapper
Blue warehou
Tuna (Albacore, Southern Bluefin)
Medium-high (5%–9%)
Medium-high (5%–9%)
Kahawai
Alfonsino
High (10%–19%)
High (10%–19%)
Swordfish
Very high (20%)
Very high (20%)
King Salmon
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