By Les Watkins
A deep-sea fish often described as ‘nightmarishly ugly’ may soon be boosting the country’s export drive.
It is the New Zealand monkfish, scientifically known as Kathetostoma giganteum, which is common around the South Island.
The taste and characteristics of its pearly white firm flesh has earned it a reputation as the poor man’s lobster.
Auckland businessman Kenny Jeong is now hoping that will win it approval in South Korea – a country which annually imports 19,000 tonnes of monkfish, worth more than $75 million.
“Monkfish is regarded as a great delicacy there and thousands of restaurants in Seoul, the capital, charge between $50 and $90 for braised spicy servings,” says Mr Jeong who runs the export company NZ Blue Trading. “It has a good rich taste and is a wonderful source of protein.”
“But there are more than five types of monkfish and most of those sold to South Korea are from China, Brazil and the United States. The New Zealand version differs a bit from them in appearance and the texture of its flesh is also different.
“That’s a concern for me, of course, because we have to see if the South Koreans will accept a little change in the texture and taste.”
He expects to have the answer soon, having exported a trial consignment to test the market.
“The potential is huge if they do like New Zealand monkfish,” he says. “In fact, we might well be striking a goldmine.”
And if he scores in South Korea he will be aiming to secure other export destinations for this NZ fish.
Possibilities are enhanced by Mr Jeong being able to undercut suppliers from America – charging $5 a kilo compared with their price of $7 – and by a fluctuating local harvest off South Korea.
“The New Zealand monkfish also has another advantage,” adds Mr Jeong with a smile. “Although it is very, very ugly – that cannot be denied – it is still more beautiful than its cousins from America or China.”
