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.
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.