new zealand groper

new zealand wild-caught groper

SPECIES: Polyprion Oxygeneios

COMMON NAMES:  Groper, Grouper. 

Māori Name: Hapuku




  > Headed/Gutted
  > Fillets

TASTE, TEXTURE AND PREPARATION: Firm, lean, white flesh with few bones; remains moist with heavy flakes when cooked. Makes good steaks, smokes well. Can also be poached, steamed, sautéed, fried, baked, BBQ, grilled.

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


about new zealand GROPER

Groper belong to the Percichthyidae family (temperate basses). They have a dark grey-brown body above and white below with small scales. The body is robust with a pointed head, protruding lower jaw, and a prominent ridge on the gill cover. 

They are found around New Zealand and the Chatham Islands and on the Chatham Rise. Some inhabit reefs a few meters below the surface, others live at depths of up to 400 meters. Groper rarely swim alone and are sometimes found in schools of 30 or more. They migrate but are believed to return to the same caves and rocky clefts for the winter spawning season.

Spawning occurs during the winter, often earlier in the north, but the actual spawning grounds are not known. It is thought that after spawning they may then return to the same location. Groper are thought to be slow growing and can live to be at least 60 years old.


Groper's quota management is combined with the bass species, Polyprion americanus in different proportions by region, depth, fishing method and season. The New Zealand Quota Management System strictly enforces the total allowable commercial catch, in which allowable volumes are adjusted yearly. Our supplier, Solander Seafood, is MSC Certified and prides itself in adhering to all relevant management regimes enacted in the interests of sustainable fishing. Management and seagoing staff are acutely aware of environmental issues and their business is managed accordingly.