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Tarakihi (Sea Bream) Fillets – Wild-Caught | New Zealand | 250g
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East Rock wild-caught Tarakihi (Sea Bream) fillets, 250g. Traceable to vessel and area. Medium-firm white flesh with a clean, mild flavour and a moist, tender texture. Try our Sea Bream with Lemon and Parsley recipe for inspiration.
Description
About this cut:
Wild-caught tarakihi (sea bream) from East Rock, Gisborne, New Zealand. A NZ favourite: clean, mild white flesh similar to snapper, versatile for most cooking methods. Caught by small inshore boats.
Where it comes from:
East Rock, Gisborne, New Zealand. Wild-caught, traceable to vessel and area.
How it gets to you:
Landed by East Rock in Gisborne, New Zealand, and blast frozen. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Pan-fry over medium-high heat for 3 to 4 minutes per side. Bake at 180°C for 12 to 15 minutes. Works well in South-East Asian preparations with chilli, ginger, and lime.
Good to know
- Origin: Gisborne, New Zealand (East Rock)
- Allergen: contains fish
- Wild-caught; traceable to vessel and area
- 250g per fillet; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Nutrition: reference values per 100g from the New Zealand Food Composition Database. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Seafood range.
Frequently asked questions
Tarakihi is a wild caught New Zealand fish, sold internationally as sea bream. It has medium-firm white flesh with a clean, mild flavour and a moist texture, and it is a staple of New Zealand coastal cooking. Each fillet weighs 250g and serves one as a main. Steam it for 8 to 10 minutes, or pan-fry it until the flesh turns opaque.
Tarakihi is caught in New Zealand waters, and The Meat Club's fillets are landed by East Rock off the Gisborne coast of the North Island. Each fish is traceable to its vessel and catch area. The fillets are blast frozen rather than held chilled for the journey, then shipped frozen and held at minus 18C. Each pack holds one 250g fillet. Contains fish.
Tarakihi is sold internationally under the name sea bream, which is the name most European and Asian cooks recognise, while tarakihi is the name used in New Zealand. Either way it is the same fish: medium-firm white flesh, clean and mild, in 250g fillets. It suits the same preparations, including steaming with ginger and spring onion for 8 to 10 minutes.
Tarakihi takes strong aromatics well because its own flavour is clean rather than assertive. Thaw a 250g fillet overnight, pan-fry it for 3 to 4 minutes per side, then finish with chilli, ginger and lime. It also works steamed for 8 to 10 minutes and dressed with light soy. Add the aromatics late so they stay bright rather than cooking down into the fish.
Tarakihi suits children because the flavour is mild and the flesh breaks into soft flakes easily. A 250g fillet divides into 2 or 3 child portions, or serves one adult. Check carefully for any small bones before serving to young children. Bake it plainly at 180C for 12 to 15 minutes with a little butter and lemon. Contains fish.
