Māori Name: hoka
Name Scientific: Pseudophycis bachus, P. barbata, P. breviuscula
Availability: July to January
Attributes Weight: 0.8–1.3kg, up to 2.0kg
Attributes Length: 40–70cm
Red cod flesh is delicate with fillets that flake easily when cooked; it is often smoked but can also be fried, baked or poached.
The catch is seasonal, from November to May/June, peaking in January and May. In spring and summer, Red cod are caught inshore before they move to deeper waters in winter. They are caught mainly in the Canterbury Bight and off Westland by trawling.