Kōrero: Seafood

Smoked seafood

Smoked seafood

New Zealanders have eaten smoked fish in moderate amounts since European settlement. At first all smoked fish was imported from Britain. Local supplies became available in the 1880s, when Albert Sanford smoked snapper behind his Devonport home, and smoked pilchards were sold as Picton herring in Marlborough. Recreational fishermen home smoke snapper, barracouta, kahawai, mackerel and mullet as well as freshwater eels and trout. In 2005 a small quantity of kippers (smoked herring) was being imported from Scotland.

Te whakamahi i tēnei tūemi

Alexander Turnbull Library
Reference: Eph-A-SEAFOOD-1984-01-front

Permission of the Alexander Turnbull Library, National Library of New Zealand, Te Puna Mātauranga o Aotearoa, must be obtained before any re-use of this image.

Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei whārangi:

Maggy Wassilieff, 'Seafood - New flavours, old habits', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/ephemera/5114/smoked-seafood (accessed 11 August 2022)

He kōrero nā Maggy Wassilieff, i tāngia i te 12 Jun 2006