This report updates and summarises the commercial catches, standardised catch per unit effort (CPUE), and observer and research data for hoki (Macruronus novaezelandiae) caught commercially during the 2021–22 fishing year.

These data include time series of length-at-age and catch-at-age from observer and land-based sampling of commercial catch. Length and age data from spawning and non-spawning fisheries are compared with those from previous years.

The overall catch in the 2021–22 fishing year was lower than the catch in 2020–21. Catches in 2021–22 decreased in most areas (west coast South Island, Cook Strait, Chatham Rise, Sub-Antarctic, and east coast North Island) and increased in the east coast South Island and Puysegur fisheries. The CPUE indices varied by area but were all at or above the long-term average.

Catch-at-age data are important for the assessment of fish stocks because they provide information on the year class strength of age classes caught and are used in analyses of trawl surveys and commercial fisheries. Most of the catch in 2021–22 was of fish 45–90 cm length from the 2006–2019 year classes.

The 2014 and 2015 year classes were important in all areas except for the Chatham Rise, and the 2016 and 2017 year classes were low in all the main fisheries. The 2018 and 2019 year classes appeared strong in the WC.north, SA.snares, SA.auck, CR.shallow, and CR.deep sub-fisheries.

Biomass indices from research surveys and results from other research on hoki in the most recent year are also briefly described. Data in this report were incorporated in the model for the hoki stock assessment in 2023.

This report addresses climate-change impacts on kiwifruit and apple, avocado, blueberry, cherry and wine grape. In the future obtaining adequate winter chill will become more challenging in many areas where these crops are currently grown, and this will be critical if the future climates resemble those of RCP 8.5 than RCP 2.6. At the same time, climate change could improve the suitability many locations for other growing criteria.

Food Safety practices in preparing and cooking a hāngi