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Today7:00am - 9:00pm
Monday7:00am - 9:00pm
Tuesday7:00am - 9:00pm
Wednesday7:00am - 9:00pm
Thursday7:00am - 9:00pm
Friday7:00am - 9:00pm
Saturday7:00am - 9:00pm

Seafood Demystified

For good health, it’s recommended that we eat a little more fish and ideally aiming to have it once or twice a week is a really good idea. 

For good health it’s recommended that we include fish as part of a well rounded diet and ideally eating it at least twice a week. Many people are put off by the price of the more common and popular fish but the good news is that there are always a whole variety of different fish available at PAK'nSAVE and there is always an affordable option. 

 

How to cook Flounder 

Flounder is a flat fish, it’s soft and fleshy and bakes nicely in the oven. So, you can just pop on some lemon and any herbs you have on hand, or growing in your garden with some olive oil. Bake it in the oven for around 15 minutes and it’s completely ready to go. You can serve it with a salad and a little bit of rice for an easy, quick and affordable meal.

 

Trevally 

Another great whole fish is trevally which is an oilier fish. You can ask the fishmonger at your local PAK'nSAVE to gut the fish and also remove the scales - this means that it's ready to cook when you get home!

Because it’s an oilier fish it can handle some stronger flavours like chilli, garlic and ginger, or even your favourite spice blend! A whole trevally takes about 20 -30 minutes to cook in the oven at 200 degrees, but you'll know it's finished when the eye of the fish comes opaque.

 

Prepared Fish

As well as whole fish, there is also a great variety of prepared fish at PAK'nSAVE in a wide variety of species. It’s delivered daily so you can be assured that the fish you're buying is super fresh that's been sustainably caught.  

  • Lemon fish is perfect for making homemade fish and chips
  • Monkfish is great in a fish curry
  • Ling is perfect in a fish pie
  • Hoki is a great all rounder fish and delicious when it's simply pan fried

 

Mussels 

Mussels are totally underused here in New Zealand which is a shame, because they're an inexpensive source of protein, and so versatile!

  • New Zealand greenshell mussels are harvested from October - July
  • They're full of zinc which is especially important for your immune system
  • High nutritional benefits like high in protein, iron and essential Omega-3 fatty acids

How to cook mussels

They’re super easy to cook. All you need to do is put an inch of chicken or vege stock or even some white wine into a pot big enough to hold all the mussels. Throw in some onion and garlic as well, and then put on the stove on a high heat. Once the liquid is boiling, steam them for a few minutes and then stir them all up. Discard any that haven't opened. And there's a dinner that's easy, cheap and tasty!