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Sydney Fish Market

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Blue Grenadier

Where Caught

Found
Found and caught

Map of Australia showing where Blue Grenadier are found and caught.

When Caught

Year round, with peak supplies in Tasmania and Victoria from May through August

Important Features

Wild/Farmed: Wild
Habitat: Saltwater, Caught in deep, open water
Recovery Rate: Fillets: 60% from whole blue grenadier (gilled and gutted)

Blue Grenadier Research

FRDC provides a comprehensive search of the latest research papers and images on Blue Grenadier

Remarks

Blue grenadier is particularly good eating when very fresh. However, its fresh shelf life is short.

Blue grenadier is extremely cost-effective for processing and freezing as its head and gut cavity are small. It is good for surimi, and is often used to produce fast food fish burgers.

Imports

New Zealand:: chilled, frozen or smoked; imported product is usually sold under the name hoki or cod and sometimes hake .

Common Size

50 100 cm

Overseas Names

GB, USA: blue grenadier; D: Langschwanzseehecht; GB: hoki; J: hoki, sokodara; NZ: blue hake, hoki, New Zealand whiptail, whiptail; USA: blue hake, hoki, New Zealand straptail, New Zealand whiptail, New Zealand whiting, whiptail hake; General: longtail hake

Grading

Sometimes graded as large , medium or small but standard, consistent weights do not apply to these grades

Blue Grenadier (Macruronus novaezelandiae)

Photograph by Thor Carter

Nutrition Facts

per 100g of raw product

Kilojoules	344 (82 calories)
Cholesterol	17mg
Sodium	94mg
Total fat (oil)	0.4g
Saturated fat	31% of total fat
Monounsaturated fat	18% of total fat
Polyunsaturated fat	51% of total fat
Omega-3, EPA	27mg
Omega-3, DHA	139mg
Omega-6, AA	9mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Quickly becoming more popular throughout Australia, blue grenadier provides a large, medium thickness, boned-out fillet with a thin, edible skin. The skin is usually removed from imported product. An increasing number of people are trying these finfish as fillets or cutlets.

Blue grenadier has a delicate, sweet, succulent flavour, with moist flesh that flakes easily. When raw, its flesh is soft and requires careful handling. It is most suited to frying or baking because of the low oiliness of the species, but it is also excellent for grilling or barbecuing.

If frying blue grenadier fillets, a light batter or crumb is best. Serve these with a strongly flavoured citrus aioli and crisply fried basil leaves for both flavour and presentation. Try deep frying and serving with chips.

Blue grenadier is also an ideal finfish to include in fish cakes, served with sweet chilli or soy and coriander dipping sauces.

Flavour: Mild, sometimes slightly fishy 
Oiliness: Low
Moisture: Moist
Texture: Soft to medium, Delicate; tends to flake easily into medium flakes
Flesh Colour: Off-white
Thickness: Medium fillets
Bones: Few bones, and often sold boned-out
Price: Blue grenadier is a medium-priced finfish.

Suggested Wines

Although lightly flavoured, the blue grenadier is flavoursome when baked, requiring crisp, acidic wine styles. To enhance the flavours try one of the young white styles from the cooler regions of Western Australia, Victoria or Tasmania.

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