Hapuka (Groper)


Polyprion Oxygeneios

Seasonality – Year round

Catching Method – Deep drop set line

Raw Preparation – Yes

Cooked With The Skin On – Yes

Preferred Cooking Methods – Pan roasted, BBQ’d, steamed, baked, poached, crumbed/battered, smoked

Substitute Species – Bass, Bluenose, Warehou


This fish has a wonderful big flake that has a cream like finish when cooked correctly. Hapuka can grow very large in size. Smaller Hapuka offer sweeter fillets, which are often steaked lending themselves perfectly to a BBQ situation of cooking.

The fillets are delicious especially cooked with the skin on, however, the parts of a Hapuka that are prized by those in the know, are the bellies, throats, wings, and cheeks. These often discarded or underutilized sections of the fish are the moistest and most flavoured parts.

Get recipes and inspiration.