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New Zealand's Dory fishery is roughly located
between latitudes of 40-45' south in remote southern oceans. The
fishery is subantarctic and extends over 200,000 square nautical
miles. A deep water species, Dory is bottom trawled at depths of
over 3,000 feet. The deep-sea Dories have a Total Allowable Commercial
Catch (TACC) of 22,000 tonnes annually. Harvesting is year round
and conforms to New Zealand seafood industry standards. Short trawls
and rapid freezing or icing ensures premium quality.
Processing
New Zealand Dory fillets are processed
from iced whole fish and frozen at sea headed & gutted (H &
G) product. Filleting is generally performed by hand to achieve
maximum recovery and maintain quality standards.
All plants are government licensed and standards monitored by the
New Zealand Ministry of Agriculture and Fisheries (MAF).
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Preparation
Suitable for most cooking methods. Flesh is deep cream with
a medium to firm texture and good flavor. The fillet remains
moist and holds shape on preparation. |
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