Southern Rainbow exports many different species of fin fish caught in New Zealand coastal waters off the South Island. Catching methods include long lining, potting, netting and trawling.
All species are available all year round, subject to weather.
- Blue Cod
- New Zealand Sole
- Lemon Sole
- Sand Flounder
- Red Cod
Fresh fish: Whole, Iki Jime, Head off gut out, Gilled and gutted, Fillets.
Frozen fish: head off gut out, Gilled and gutted, Fillets.
Packed weights: 10kg, 15kg, 18kg and 20kg.
Fresh fish is best stored at -1.0 to+1.0 degrees centigrade (30.2 - 33.8 degrees Fahrenheit). If ice is used to keep the fish cold, it should be changed regularly as it melts.
Frozen fish is best stored at minus 18 degrees centigrade (minus 0.4 degrees Fahrenheit).