New Zealand's must-eat seafood

France has its cheeses, Switzerland has its chocolate, and Australia has its vegemite. But New Zealand has a large fishing zone giving it access to pristine waters and a bounty of diverse marine life. Here's why the fish of this small island nation tastes as if it had just leaped out of water.

Covered in a shell of brown spikes, kina look much like a rolled-up hedgehog. There is no denying that New Zealand’s native sea urchin is an acquired taste. Often described as all sea foods combined into one, it is rich, sweet, briny, creamy and undeniably oceanic. Fans praise its versatility, enjoying them as they come – often eating raw straight from the rocks – or creaming, frying, battering, smoking, and pureeing them with just about anything. Best time to harvest is in Spring, from September to November.

New Zealand accounts for over half of the world's production of king salmon. Raised in pristine waters, New Zealand salmon has won the admiration of many of the world’s top chefs, earning the nickname “Wagyu of the sea” for its rich, buttery texture and high oil content. These salmon flourish in the cold waters of Mt Cook (Aoraki), Wānaka, and Akaroa. The peak fishing season runs from late December to March.

New Zealand's green-lipped mussels are easily distinguished from other mussels by the dark green shell with a bright green lip. The mussels are harvested year-round in all coastal areas of New Zealand but most are grown in farms across the country. Males mussels are white and females are orange - both with the same flavour. They are most commonly steamed and infused with white wine and garlic, but are equally delicious baked or as a fritter.

Pāua is a species of abalone found only in New Zealand. Considered to be the country’s most sustainable source of seafood, pāua is served just about anywhere. Whether it’s wrapped in paper down at the local fish and chip shop or served amidst refined conversation and the polite tinkling of cutlery in a fine dining restaurant, it tastes just as good either way.

A local Kiwi favourite, scallops are a must to try when in New Zealand. They are in season during July through to February. Scallops can be found in most places in the country but prefer the warmer waters of The Coromandel and Northland. They live in the mudbanks of sheltered bays. Featured in entrees, the scallop is often served with the roe on (the orange flesh). The flavoursome sweetness of the New Zealand scallop, means cooking them in butter is often all that's needed.

Large, plump and juicy, New Zealand oysters have earned a reputation as some of the finest in the world. April to December is when the oyster flesh is fat and crisp. Whilst October to December brings a more creamy texture. The Bluff oyster is the largest species in New Zealand. With a more intense flavour than other species, the Bluff oyster is thicker and often large enough to cover the entire palm of your hand. Oysters are best eaten fresh and raw from the shell. 

Snapper, or Tāmure as it is called in Māori, is the most popular fish to eat in New Zealand. Snapper flesh is white with a sweet, mild flavour. Gurnard is also popular, with bright red scales and legs to walk on the seabed. The gurnard is a tasty fish with firm white meat that holds its shape when cooked. Also, the dark-coloured flesh of the kahawai is often smoked using Mānuka-wood chips, then made into fish pie. During the winter months blue cod is abundant in southern New Zealand. Blue cod fillets are thick yet delicate and flaky and often feature in seafood chowder.