grey mullet, follows the tide in
- Size
- Length: 30–50 cm, Weight: 0.5–2 kg
- Lifespan
- 10–15 years
- Diet
- Herbivorous and detritivorous. Feeds on algae, detritus and small invertebrates. Filters mud and sand through its gills to extract organic matter. Grazes on microscopic plants growing on rocks and wharf piles. Feeds throughout the tide cycle.
- Habitat
- Shallow coastal waters, harbours, estuaries and river mouths from 0 to 20 metres depth. Often seen near the surface in large schools. Prefers brackish and muddy waters with high nutrient levels.
- Range
- Found in coastal waters of the North and South Islands from Northland to Otago. Most common in harbours, estuaries and river mouths. Also found in tropical and temperate waters worldwide.
- Endemism
- Native
- Main Threats
- Habitat loss from coastal development and dredging is the primary threat. Also threatened by water quality degradation in estuaries, overfishing in some localised areas and climate change affecting estuarine nursery habitats.
- Population
- Populations are considered stable across most of New Zealand. The species is a popular target for recreational fishers fishing from wharves and harbour shores. No formal stock assessment exists. Localised declines may occur in heavily fished harbours.
- Conservation Status
- Not Threatened
Silver ghost of the harbour. This fish lives where the water is muddy and the bottom is soft. It swims in large schools near the surface, filtering mud and algae for food. Its thick, muscular body makes it a strong fighter when hooked. The Māori name Kanae refers to its grey-silver colour, while Hopuhopu describes its habit of leaping from the water. The flesh is rich and oily, traditionally smoked or dried for preservation. A fish that tastes like smoke and salt. The flavour is distinct.
The body is elongated and cylindrical, with a small head and a terminal mouth. The colour is a silvery grey on the back, fading to white on the belly. The eyes are large. The fins are dusky. The scales are large and rough. A fish that looks like it was built for the mud. The texture is coarse. The appearance is utilitarian.
It acts as a filter-feeder, straining mud and sand through its gills to extract organic matter. It also grazes on microscopic plants growing on rocks and wharf piles. It feeds throughout the tide cycle, often in large schools. A fish that eats mud and turns it into muscle. The conversion is efficient. The process is constant.
It is a strong fighter when hooked. Its thick, muscular body and powerful tail make it a challenge for recreational fishers. It is often caught from wharves and harbour shores. A fish that fights back. The resistance is notable. The struggle is brief but intense.
The flesh is rich and oily, strongly flavoured. It is best smoked or dried. Traditionally, it was smoked over manuka fires or dried in the sun. A taste of old New Zealand. The preparation preserves the essence. The method is traditional. The result is enduring.
To see one is to see a silver school in the harbour. They swim near the surface, their backs breaking the water. They are the fish of the harbours, of the estuaries, of the muddy shallows. The presence is ubiquitous. The visibility is high.
The harbour is still. The school breaks the surface, silver backs flashing, then they are gone. The fisher waits. The mullet will be back. They always come back. The cycle repeats. The patience is rewarded.