We pride ourselves on sourcing our fresh fish only from the South Island of New Zealand where the cold, cleam waters add a distinctive fresh flavour. We buy our fish direct off the boats in Bluff (pictured above) Nelson, Port Chalmers and sometimes Timaru. Fish is delivered to us daily and we are always speaking with our fishermen.

Enjoy fresh fish, enjoy Fishbone.

The rigorous fishing controls in place in New Zealand waters, including the highly effective Quota Management System (QMS), have made New Zealand a World-leader in sustainable fisheries management. The controls are enforced to make sure that seafood harvests are sustainable and ocean habitats are able to renew continuously. They are a result of cooperation and shared responsibility between regulators, the seafood industry, and others with an active involvement in the marine resource. Below are some of our more popular fish species served at the restaurant.

Blue Cod is unique to New Zealand and the South Island's most popular fish. The white flesh is very delicate and is great crumbed.

Groper have firm, lean, white flesh with few bones.

Brill & Turbot have succulent, apricot-coloured flesh that whitens on cooking.

Bluenose have firm textured flesh, which is moist and succulent. The pink/white flesh whitens on cooking. Bluenose are regarded as premium fillets.

Lemon Sole fillets are very sweet and delicate with a distinctive subtle flavour.

New Zealand sole, is similar in flavour as Lemon Sole but the fillets are bigger with a medium texture.

Monkfish has pearly white flesh and is succulent and firm.

Gurnard fillets have a sweet flavour and are very succulent with a medium texture.

Flounder's delicate white flesh has a sweet and subtle flavour. We serve them whole and are one of our local's favourites.

Snapper's white flesh has a medium flavour, and is semi-firm. A prized eating fish we like to serve it with the skin on.

Tarakihi's flesh is pale, with a medium to firm texture, similar to snapper. Likewise, we love to serve it with the skin on.