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Simon says

A basic guideline for cooking fish is 8 minutes per 2.5cm of thickness, but in reality everyone uses a different cooking temperature. Then, to add to the confusion, fish is like meat in that it contiues to cook after you remove it from the heat source.

Overcooked fish borders on food vandalism, but can so easily be prevented. Use the tip of a small knife to divide the flesh and inspect the interior. Do not cook the fish unitl it flakes; this is too long. Once the flesh shows signs of firming and is starting to go from translucent to opaque, the cooking process is complete. If cooking fish on the bone, the flesh should lightly resist pulling away from the bone.

Bluenose warehou is a species of fish gaining popularity with chefs partly because, I suspect, we seem to have eaten almost everything else available. The Bluenose hunts over the rocky bottom and around the reefs on the coast of both the North and South Islands. Individual fish can weigh up to around 35kg; its firm flesh that caramelises beautifully when grilled, makes it a prized catch. Its very large eyes suggest great underwater visual acuity but its much lived-in blunt nose seems to indicate that it may have experienced repeated high-speed collisions with the home-town reef. The reality is that most diners have little interest in piscatorial beauty pageants once the fish hits the plate - and anyway, those repeated collisions could well have contributed to the superb density of the flesh!