How to Enjoy the Best Seafood in New Zealand – Delectable Treats for the Discerning Foodie

 The beautiful nation of New Zealand offers many attractions for visitors including lovely natural scenery, pleasant weather, thrilling adventures and an appealing laidback ambience. It is also well-known for its delectable cuisine, with many tasty dishes waiting to be savoured by visitors. Amongst these dishes, a special place goes to the local seafood which is esteemed around the world. Provided below are some examples of the seafood delights to be enjoyed in New Zealand.

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Taste crayfish and king salmon

You will find that the crayfish of New Zealand resemble lobsters; however, they happen to be clawless whilst also having fewer pairs of legs. Crayfish can often be found in sea-beds deep in the ocean and within rocky localities at various coastal areas around the country. They are particularly plentiful in South Island’s Kaikoura and are a delicacy, being rich and creamy in taste.

Another highlight of New Zealand’s seafood would be the king salmon, with the nation producing the greater part of the world’s catch of this variety of fish. King salmon is rich in natural oils and omega-3s, thereby providing benefits that would contribute towards a healthy heart and joints. Available whole, sliced or in fillets, king salmon has a delicate but flavoursome taste and can be eaten grilled, smoked or even raw.

Enjoy green-lipped mussels and abalone

On your visit to New Zealand, you may also take the opportunity to try out green-lipped mussels which can be easily recognised by their distinctive green shells and ‘lips’. These mussels can be harvested throughout the year at all the country’s coastal areas, but the majority are reared in farms at Marlborough Sounds, Golden Bay, The Coromandel and Stewart Island. Interestingly, female mussels are orange in colour whilst males happen to be white, yet both have a similar flavour and can be enjoyed steamed, as fritters or baked.

Another not-to-be-missed delicacy in New Zealand would be paua or abalone. You will see that the paua’s dark green flesh is found encased within an oval shell. It is commonly consumed as a fritter or stewed in creamy buttery chowder. Paua fritters will be available at numerous ‘fish and chip’ eateries across New Zealand and are well worth trying.

 Feast on fresh fish and kina

You will find that the most frequently consumed fish in New Zealand would be snapper, which features white, sweet and mildly flavoured flesh. Another popular food fish would be the gurnard which has a white firm and tasty meat which keeps its original shape even after cooking. Other popular fish in New Zealand would include the kahawai and blue cod. A great place to obtain fresh fish and other seafood would be Harbourside Market in the city of Wellington. An accommodation choice to consider from which you could easily visit this market would be Oaks Wellington Hotel, which also features an appealingly located Wellington restaurant. This charming city is also a great place to savour various seafood dishes too.

As part of your seafood experience in New Zealand, try some kina or sea urchin. Kina is indigenous to the nation and features an attractive shell that contains orange to yellow coloured meat. You will find that this smooth flesh has a rather buttery taste. You will have the chance to savour this delicacy at numerous ‘fish and chip’ establishments in the country.

 Savour scallops and oysters

Another New Zealand favourite would be scallops, for which the season would be from July to February. These shellfish may be found at many locations in New Zealand yet favour the warm waters of Northland and The Coromandel. Featured as entrees, the scallop is often served along with its roe. The sweetness and flavour of the local scallops mean that in general, cooking in butter would be adequate for preparing this dish.

The oysters of New Zealand which are plump, large and juicy are often considered to rank amongst the world’s finest. Often considered to taste best raw and fresh, oysters harvested from April to December will have fat, crisp flesh whilst those harvested from October to December will also have a creamier texture. You will find that Bluff oysters happen to be the largest of the New Zealand oyster varieties and feature a sharper flavour.