Here's A Random One.... Fish.

Spoilt for choice, but retail Fish pricing is a killer for most and not many people can fillet whole fish.
Eat fish 2-3 times a week and more in the summer months when catching it.
Love cod, gurnard, trevally (smoked) and Kahawai (sea trout). Most people eat cod and snapper in NZ, and you can catch 7 per day each.
Partial to most shellfish especially oysters, Bluff are a NZ delicacy, and we are spoilt with green lipped mussels at $3/kg.

 

"Blimey" you would need a few chips with that first one @Dartplayer nice pics mate

 

I love oysters, raw or cooked and sod all that "let it slip down yer throat" garbage! I love to chew them raw and really enjoy the flavours. Funny to think that they were once so plentiful in Scottish waters that they were poor mans food as were herring and now they are 'luxury'. The shores of the loch here are littered with native oyster shells and I was talking to the manageress at the famous (and very overpriced in my book) Loch Fyne Oyster bar and she was telling me that, although the shells on the shore look fresh, they are probably over a hundred years old as native oysters have been extinct around here for at least that long.

I do like green lipped mussels as well. Very meaty but yes, native British mussels are delicious. particularly 'Clabby Doos' which are Atlantic mussels with shells up to about nine inches. Cockles are brilliant too.

I seem to remember that when I was a youf Dublin Bay prawns became too expensive for making into Scampi and so they moved to using the meat of Monkfish and now, thanks to the 'gourmet' chef mob, monkfish is too expensive and so they have been forced to return to using Dublin Bay prawns. Crazy world! Another episode of craziness is that some years ago the Youngs frozen fish mob decided to close their prawn processing plant down at Girvan because it was cheaper to take the catch from the boats at Girvan, fly them to the far east for processing and then fly them back for sale. If that isn't simply insane I don't know what is! When I eat Youngs Scampi the little buggers are farther travelled than I am!

 

I have to admit that I have only eaten them cooked because the missus ordered them cooked and then couldn't bring herself to eat them so I scoffed 'em, they were tasty with the chilli and lemon dressing she had ordered. The missus is definitely not a seafood fan.

 

Thanks @Don the Don, they are Yellow tail King Fish. Fantastic fighting fish. Highly regarded for sushimi and very delicate. Seared as per tuna, they are yum.
If fresh, I fillet one side and steak the other as I like cooking with bone in

 

Prolly twice a month. Fish, usually salmon, and or shellfish. I'll deep fry flounder and shrimp. Steamed clams, shrimp, crabs are all great. I love oysters, fried or raw. The local market gets their salmon on Wednesdays, so that's when I go. I do it in an iron skillet on the grill with olive oil and some seasoning. One local restaurant has an all you can eat crab leg night once a month, snow crabs. I can eat a couple plates, but my daughter - look out! Don't get your hands or feet in the way when she's eating crabs! I don't know where she puts it. She's a skinny thing, but boy can she put some crab legs away.