Wild hoki fish with chipotle coleslaw and harissa guacamole

Big Blue Future New Zealand is a platform to build public support for sustainable fishing and promote ocean literacy.

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Promote ocean literacy with our Te Kawa O Tangaroa resources - an ocean-centred learning programme focussed on solutions to overfishing and how we can keep our ocean teeming with life.

Little blue label, big blue future

The little choices we make have a big ripple effect.

The Hoki we tuck into can help encourage ocean-friendly fishing. The shellfish we share with friends can help safeguard a species. The fish fingers we cook for our kids can help protect a whole ecosystem. The tuna we enjoy can support livelihoods and communities.

Make sure there's enough fish in the sea for the next generation. For a future full of fish, choose seafood with the blue fish tick.

Discover the story of New Zealand Hoki

New Zealand Hoki is a little known fish loved by millions around the world.

Find out how the Kaitiaki – guardians of the ocean ensure this iconic New Zealand fishery feeds people from 52 countries and helps smooth out wrinkles.

Get cooking with sustainable seafood

What you put on tonight’s menu can define what’s on tomorrow’s. When you see the blue fish tick, you’re choosing sustainable seafood that will preserve our ocean – so future generations can enjoy the same delicious meals we do.

Choose sustainable seafood with the blue fish tick

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Ingredients

Method

8 tortillas
1 tablespoon coriander stalks, finely chopped
1 clove garlic, crushed
1 red chilli, finely chopped
1/4 tsp salt
2 tablespoons lime juice
4 large MSC certified hoki fillets
Oil- for frying

For the chipotle coleslaw:
1 cup Greek yoghurt
1/2 teaspoon smoked paprika
1 teaspoon chipotle chilli flakes
1/4 teaspoon salt
Juice of 1 lime
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1 handful of coriander leaves

For the harissa guacamole:
2 ripe avocados - cut into 1cm cubes
Juice of 2 limes
1 red pepper, diced
1 handful of coriander stalks, finely chopped
1/2 white onion, finely chopepd
2 cloves garlic, minced
2-3 teaspoons harissa paste (to taste)
1/4 teaspoon salt

To serve:
Grated cheese
Hot sauce
Lime wedges
Coriander leaves

1. In a large bowl, combine the coriander stalks, garlic, chilli, salt and lime juice to make a marinade.

2. Cut each hoki fillet into two pieces (or four if very big) and add to the marinade, making sure each piece gets well covered. Leave to marinate for 20 minutes in the fridge.

3. While you’re waiting, wrap the tortillas in foil and place in a warm oven for 10 minutes, then remove to the side until needed.

4. Whisk the yoghurt, smoked paprika, chipotle chilli flakes, salt and lime juice in a large bowl, divide in half and reserve half for later. Add the finely sliced cabbage and coriander leaves to the remaining sauce and mix well.

5. Mix all of the guacamole ingredients and chill in the fridge for 10 minutes.

6. Heat a skillet and oil lightly. Cook the fish, in two batches if necessary, for 2-3 minutes each side or until browned and cooked through.

7. Distribute the coleslaw between the 8 tortillas and add a portion of fish to each. Top with the chipotle sauce put aside earlier, the harissa guacamole and hot sauce, grated cheese or other toppings of your liking. Sprinkle with coriander leaves and serve with lime wedges, as well as any remaining chipotle sauce and harissa guacamole.

Sustainable Seafood Guide

Seafood with the MSC blue fish tick label comes from a well managed and sustainable fishery. Find out where to buy, what to look for and the questions to ask.

Sustainable seafood

When is Big Blue Future New Zealand?

Aotearoa New Zealand is a proud nation of seafood and ocean lovers. As Kiwis, we demand a sustainable future and we are willing to act on it.

Big Blue Future New Zealand is year-round. After all, our ocean needs protection more than ever!

Despite this, there are some key dates around the year to focus on a Big Blue Future, such as:

Sea Week, 5-13 March
World Penguin Day, 25 April
World Ocean Day, 8 June
Shark Awareness Day, 14 July
World Fisheries Day, 21 November
International Antarctic Day, 1 December

Partnering for a Big Blue Future

Together, the MSC and its partners are promoting ocean literacy in schools and to the public. Visit our partners to find out more:

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