Consumers base the organoleptic quality of fish on factors such as texture, which can be altered by exercise. The effect of exercise on the fillet firmness of hāpuku ( Polyprion oxygeneios ) was investigated to determine whether exercise would yield a firmer and more desirable product. To achieve this, the firmness and muscle fibre density (MFD) of fillets from fish exercised for 8 weeks at 0.0, 0.75 or 1.5 body lengths/second...