Blue moki can handle a little extra time in the smoker, its firm texture allows for the smoky notes to penetrate the flesh while remaining deliciously tender. This quality lends itself to compliment any seafood chowder, dip or smoked fish pie.
In the depths of Winter, around Matariki the people of Ngati Porou go out and fish for Blue Moki that journey north up New Zealand’s East Coast from Kaikoura. They are a handsome fish, blue-grey on top with light and dark vertical banding and a silvery underside with luscious lips for nibbling up molluscs and kelp.
Once hot-smoked, blue moki fillets will be a golden tan on the surface, breaking into beautiful cuspate flakes, coloured slightly olive by the kelp they eat.
With careful fisheries management blue moki have steadily grown in number along the New Zealand coastline and the Chatham Islands, and are generally regarded as one of the more ecologically-friendly species to consume. Because blue moki is a seasonal fish its not available all year round, giving those who love it something to look forward to.
The blue moki is a species of trumpeter native to the southwestern Pacific Ocean around New Zealand. They are also (rather unkindly) known as the “bastard trumpeter”.
Blue Moki (Latridopsis ciliaris) (98%), salt, natural woodsmoke (Manuka)
Contains Fish. May contain Bones.