Blue moki
Blue moki spawn off the east coast of the North Island. Adults are thought to make an annual migration in April/May from the north-eastern South Island. Spawning takes place in August/September off the Mahia Peninsula an Gisborne coast. The fish then return south towards Kaikoura.
Blue moki
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General
Blue moki spawn off the east coast of the North Island. Adults are thought to make an annual migration in April/May from the north-eastern South Island. Spawning takes place in August/September off the Mahia Peninsula an Gisborne coast. The fish then return south towards Kaikoura.
Location
Juveniles live in shallow, rocky regions while adults generally school over the sandy seafloor in depths of up to 150 metres.
Attributes
Grey-blue body with broad dark bands across the back and silvery white on the sides and belly. The body is deep and compressed with large firm scales and the head has thick, fleshy lips.
Family
Blue moki belong to the Latrididae family (moki and trumpeter).
Spawning
Spawning takes place in August/September off the Mahia Peninsula and Gisborne coast. Adults are thought to make an annual migration in April/May from the north-eastern South Island. The fish then return south towards Kaikoura.
Sustainability
Blue moki forms one stock around the North Island and the South Island north of Banks Peninsula; stock structure in other areas is less certain. Blue moki stocks were thought to have been seriously depleted by fishing prior to 1975; landings peaked in 1970 and 1979 at around 960 tonnes. On their introduction to the Quota Management System in 1986, catch limits were reduced and landings have consistently fluctuated around the total allowable commercial catch limit.
Fishing methods
Blue moki are caught year-round off the east coast, from Bay of Plenty to Kaikoura, by trawl or set nets.
Nutrition
To quality for a 'good source' claim the food must contain at least 25% of the RDI.
The Recommended Dietary Intake (RDI) is considered to be the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.
Selenium is necessary for normal immune system function and for the production of thyroid hormones and it contributes to the maintenance of hair and nails
Vitamin B12 is necessary for normal neurological function and it contributes to blood formation, energy metabolism and to the growth and development in children
Vitamin D is necessary for normal bone structure and the utilisation of calcium and phosphorus and it contributes to the maintenance of normal teeth
To quality for a 'source' claim the food must contain at least 10% of the RDI.
The Recommended Dietary Intake (RDI) is considered to be the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.
Iodine is necessary for the production of thyroid hormones, for normal neurological function and for normal energy metabolism, and it contributes to the growth and development in children
Magnesium is necessary for normal nerve and muscle function and for teeth and bone structure and it contributes to normal energy metabolism
Phosphorus is necessary for normal teeth, bone and cell membrane structure and for energy metabolism
Potassium is necessary for water and electrolyte balance, it contributes to the functioning of the nervous system and normal muscle function; and to the normal growth and development of children
Niacin (vitamin B3) is necessary for the release of energy from food and for the normal structure and function of skin and mucous membranes, and contributes to the reduction of tiredness and fatigue
Seafood is a highly nutritious food and is a great source of protein
Protein is necessary for tissue building and repair, normal growth and development of bone in children and adolescents aged 4 years and over, and contributes to growth and maintenance of muscle mass
Omega 3 is a group of fatty acids that contribute to heart health
Tips
Blue moki has firm flesh which holds its shape well when cooked.
Bake; casserole; curry; poach; smoke; steam; fry.
Buying & Storage Tips
When buying whole blue moki, always check the...
EYES: Bright and clear cornea, shiny black pupil
GILLS: Rosy pink pastel coloured gills
SKIN: Bright, with a luminous sheen
When buying blue moki fillets, always check the...
FLESH: semi-transparent and glossy
If the fish looks sticky or mushy then it is not fresh.
