Cajun Crumbed Trumpeter

Trumpeter
Trumpeter, a relative of the blue moki, is widely spread geographically.
While they are rarely caught north of the Bay of Plenty, they become more prolific the further south you travel.
Some of the best grounds can be found off the South Island’s eastern seaboard, from the Kaikoura Coast right down around the corner to Fiordland and including Foveaux Strait and Stewart Island. The larger specimens like deep water, preferably around structure, and tend to move offshore in the winter months. They are renowned for their fighting ability and take jigs as readily as they do cut baits. The latter, combined with flasher rigs, is a consistent performer.
Unfortunately for trumpeter, they are generally found in good-sized schools, making them an easy target for commercial fishers. They can be quite territorial, which means they are quickly cleaned out of a popular fishing spot.
The good news is that trumpeter is a great eating fish and it hangs out with other top-ten culinary contenders – blue cod, tarakihi and groper. It has a firm flesh which makes it ideal for a number of dishes, especially fish casseroles, as it holds together well.
There are no secrets to filleting trumpeter. It is done in the same way you would fillet a snapper or ‘pup’ groper. It is a fish that ‘ages’ well, gaining in flavour intensity by being refrigerated for a couple of days in a well-drained container.