Ocean Tides – New Zealand Summer Pelagics

Chef – It’s Summer in New Zealand. 

New Zealand Pelagic Header

Chapter    3

Broadbill Swordfish ( Xiphias gladius)

Swordfish Underwater

Pelagic refers to a part of water that is neither near the bottom nor shore. Typically we associate the word with species that inhabit the open ocean. Our New Zealand exporters have particular reaches into the open ocean spanning between themselves and Tahiti and Fiji. This allows a brilliant selection of Pelagic species like Swordfish. Swordfish is a common food-fish and swims in almost every body of saltwater. The benefit of sourcing these South Pacific Swords is the trip time. New Zealand, Tahiti, and Fiji vessels have impressive “turn around”, often as little as 3 days. When comparing to the global Swordfish catch, that relates to a remarkably quicker trip.’s ability to source these Swordfish directly from the importer ensures our customers some of the freshest swordfish in seafood distribution. The powerful Swordfish has a incomparable shelf life, and with direct sourcing, that shelf is even longer. Swordfish allow the butcher an intricate view into an incredible yield with minimal loss in fabrication. The “Wheel” and Fillet are the most popular specs for restaurant purchasers, and present a user-friendly break down of portions. It’s a lower cost, higher yield animal that is extremely recognizable by the guest. Offering amazingly fresh Swordfish is a great way to break it from its commodity commonality. It sets the species on a higher level and warrants respect from those who have had lesser quality in dining.
Click the Red Link Below for Swordfish Specs.

Wahoo “Ono” (Acanthocybium solandri)

Wahoo Illustration

As the illustration above shows, Wahoo, aka Ono, is an immaculate animal. It is the fastest swimming fish and can reach burst speeds above 60 mph. This has resulted in its endearing nickname, “The Cheetah of the Sea”. With such power, the Ono builds an incredible muscle system that is lean and firm, however in the tropical waters of Fiji and Tahiti a unique environment gives the Ono a very tender flesh. This has been regarded as a superior aspect of the Tahitian and Fijian Ono versus the South Atlantic catch. Ono is a histamine producer that aligns its anatomical physiology more closely to Mahimahi and Tunas than Marlins; despite the outward similarities.  The species is a vicious predator that consumes a varied diet of fish and squid. This translates to a flavorful and clean characteristic. It has a versatile list of application and holds up to any raw or high heat methods. Ono marinates beautifully, and is complimented by an array of moderate flavors. It lends itself brilliantly to Ceviche, Sashimi, Poke, grilling, sauteing, broiling, and sous vide. Ono, which translates to “delicious” in many Polynesian tongues, is a versatile and welcomed species in kitchens across the world. sources responsibly harvested long-line Ono with express avenues to the U.S.A. Direct flights from the fishery offers phenomenal freshness and shelf life.  The quality is readily noted upon opening a box of Ono.
Check out the Ono Specs in the Red Link Below.

Opah “Moonfish” (Lampris guttatus)


Hailing from many temperate Pacific regions, the Opah, or Moonfish, is a marvelous example of diversity in seafood. It is a beautiful species that is considered good luck by many South Pacific natives. It’s uncommon body structure and striking coloration contribute to its popularity not only in sport fishing, but also the culinary world. The muscle placement offers various cuts with degrees of texture, color, and flavor. The most utilized and available is the “Top Loin” or Back. Running along the top from eye to tail, this cut offers maximum yield and uniformity in portioning. It typically boasts the deepest color, which spans from orange, to pink, to red. The Top Loin also seems to be a bit more tender than the Belly or “Bottom”. Opah has a flavor and texture that has often been compared to a cross between Tuna and Swordfish. It has a moderate flavor that is bold enough to attack with ingredients, but not overpowering or strong. Opah is at home in almost any culinary application and plates well in any arrangement. Our South Pacific Opah is sourced from New Zealand and Tahiti. The Tahitian Opah often shows a deeper color in the flesh. This is attributed the Tropical environment. It tends to be a bit lighter in flavor also. The New Zealand Opah has a lighter color, but boasts a bit more complexity in flavor. No matter the coloration of raw Opah, the flesh cooks to a creamy white. Opah is a resourceful protein and allows countless applications and recipes. It can be cooked just through or served medium rare. It holds up to big sets and tamely incorporates itself into lighter ingredient parings. Opah is as menu-able as it is beautiful. Doubly sourcing Tahitian and New Zealand Opah, allows to readily supply product from these tightly managed fisheries.
Check out the Opah Cuts in the Red Link Below.

Click the Link below and Call for Availability and Pricing.



Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256

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