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Elephant Fish - For Real
The elephant fish (Callorhynchus milii) belongs to the same group as sharks and rays and, like them, their skeleton is composed of cartilage, not bone. Elephant fish are confined to the Antarctic Basin and the South Pacific. The New Zealand species is the only known commercially caught elephant species and grows up to 2 ft in length and is common along the whole east coast of the South Island, but can be found as far north as the Bay of Plenty. The egg cases resemble oblong flat pieces of seaweed about 8 inches in length, and the spent egg cases are common objects on South Island tourist beaches.
This small shark species has biological characteristics that make it relatively less prone to over fishing than most shark species. The South Island fishery lands the elephant fish at depths of 200m where it is caught mainly as by catch off the Banks Peninsula in trawl fisheries and as a target species in set nets. The curious trunk-like proboscis of the elephant is probably an organ of touch, useful in locating buried shellfish and other food sources that
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Featured Chef:
Jon Bonnell
From the time when Bonnell’s Restaurant opened its doors in 2001 it has been hailed as the beginning of a new chapter in the book of fine Texas cuisine and the premier restaurant associated with both Fort Worth and Texas. Chef Jon Bonnell has gone to great lengths to provide a unique and memorable experience to his customers. His renowned cuisine and distinctive style have made him a shining Texas star.
Chef Bonnell has cooked at the prestigious James Beard House in New York City in 2004, 2005 and 2008. He has also been featured on The Today Show in August 2008, The CBS Early Show in November 2008 and August 2009, ABC’s Nightline in December of 2006 as well as The Food Network’s BBQ with Bobby Flay in July 2005. Bonnell’s won the “Award of Excellence” from Wine Spectator in 2004, 2005, 2006 and 2007 and was rated one of the Top 3 Restaurants in the Dallas/Fort Worth Metroplex by the Zagat Survey of Texas Restaurants.
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