Blackened Warehou Recipe


SpotX Wild Foods Recipe from Pete Lamb
Prep:10 minutes Cook:10 minutes Difficulty:


  • 4 warehou fillets (approximately 200 grams each).
  • 100 grams butter, melted.
  • 2 tablespoons cajun spices.
  • 2 tablespoons oil.


  • Generously brush fillets with melted butter.
  • Sprinkle cajun spices thickly over fillets.
  • In a hot pan or barbecue plate, heat oil and cook fillets for 2-3 minutes.
  • Fish is cooked when it flakes easily.
  • The fish should be ‘charred’ on each side.
  • Add extra butter if necessary to get desired effect.







Warehou Warehou, often nicknamed ‘Hou’ by Wellington anglers who seem to have a colloquial name for every species in their waters, are widely distributed around the coastline of the South Island as well as the southern North Island.
They are a popular target species, for both recreational and commercial fishers, for their eating qualities. They have a firm flesh that is easy to fillet and skin.
Warehou inhabit the rocky shoreline and deepwater reefs down to around 120 metres. They tend to move in large shoals, making them quite vulnerable to commercial methods such as netting and trawling. Occasionally the fish will be found breaking the surface well out to sea and away from any obvious structure.
Recreational anglers catch them on bait or jigs. Black Magic Snapper Snatcher sabikis and the like also do the business.

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