Seasonality – Year Round
Catching Method – Trawl, spear, hook
Raw Preparation – Yes
Cooked With The Skin On – Yes
Preferred Cooking Methods – Sautéed, crumbed/battered, steamed, roasted whole
Substitute Species – Trumpeter, Tarakihi, Porae
Blue Moki is a delicious table fish, great value for money and totally underrated. Don’t be afraid of the blue tinge you get on the fillets sometimes – they become fully white when cooked.
The Blue Moki has a great layer of fat between the fillet and the skin, so if you can obtain the fillets scaled but with the skin on you will be rewarded when cooking crispy skin styles, as the fat layer will melt and naturally baste the fish as it cooks.
Another great way to cook our wonderful Blue Moki is in tin foil. Add in thinly sliced fennel bulb, rounds of lemon, fresh herbs, salt and pepper, butter and olive oil. Roast in a preheated oven until cooked.
