new zealand blue cod

new zealand pot-caught blue cod

SPECIES: Parapercis Colias

COMMON NAMES:  New Zealand Cod, Boston Blue Cod, Sand Perch, Māori Name: Raawaru

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 > Whole, Gilled/Gutted
  > Fillets

TASTE, TEXTURE AND PREPARATION: Blue cod has delicate and flaky textured white flesh. It is mild in flavor and with a low oil content, it is suitable for most cooking methods. Bake; marinate; poach; smoke; use in soup/chowder; or fry.

Controlled by the New Zealand Quota Management System to ensure sustainability.


about new zealand blue cod

Blue Cod is exclusive to New Zealand and belong to the Pinguipedidae family (sandperches, weevers). Body colour varies depending on age and sex. Large males are more distinctly blue with greenish sides and a golden brown stripe above each eye. Some females are mottled and show a trend towards shades of green. Juveniles are white with a broad band of brown along the side. The species has an elongated body with a smoothly sloping head and snout, short, low first dorsal fin, and long second dorsal fin.

They are mainly found in the colder, southern waters, preferring the shallows around the rocky coasts. Adults have been found in depths of up to 150 meters. Despite this, they are predominately an inshore domestic fishery with little deepwater by-catch.

Spawning takes place in the late winter and spring. Young fish return to the shallow reefs in the summer, growing rapidly in the first year and moderately after that.


Blue cod is predominantly an inshore fishery with very little deep-water catch. A bottom-dwelling fish, they are mostly caught in pots. Blue cod have been fished around New Zealand for more than 80 years. They were introduced into the Quota Management System in 1986. Blue cod abundance is monitored regularly using commercial catch rates for the main fisheries supplemented by potting surveys of areas with significant recreational fisheries.