Skin on untrimmed fillets.

Skin on fillets

Skinless trimmed fillet (which can be further cut into portions.)

Head, Gutted and Tail removed, anterior cut straight line in front of the pectoral fin with both fins remaining.

Whole Orange Roughy packed on land and at sea.

Black Dory & Smooth Dory available. Headed, gutted with single cut angled behind the pectoral fins.

Processed on land, skinned and boned fillets which can be further cut into portions

Skinned, trimmed fillets which can be further cut into portions

Alfonsino have a firm white flesh with high oil content. Alfonsino are suitable for most cooking methods. Wild caught alfonsino from New Zealand are caught all year round, at a depth of 200-800m. All Sealord alfonsino are from suitable and well managed fisheries.

Headed, gutted, tail remains

Headed, gutted and tail removed.

Boned and trimmed fillets available with skin on or skin off.