Blue-eye Trevalla

Where Caught

Found
Found and caught

Map of Australia showing where Blue-eye Trevalla are found and caught.

When Caught

Year round, with peak supply in South Australia over the summer months, and in Tasmania during autumn

Important Features

Wild/Farmed: Wild
Habitat: Saltwater, Found in deep water
Recovery Rate: Skinless fillets (wing off): 55% from whole (gilled and gutted), Skinless fillets (wing off): 80% from trunks

Blue-eye Trevalla Research

FRDC provides a comprehensive search of the latest research papers and images on Blue-eye Trevalla

Remarks

The ocean blue-eye component of the catch is very small.

Small quantities of blue-eye trevalla are sold for sashimi.

Smoked roe is available mainly in Tasmania.

Imports

New Zealand:: chilled and frozen

Common Size

50 80 cm

Overseas Names

GB: bluenose; J: minami medai; NZ: blue bream, bluenose, bluenose warehou, bonita, matiri, stone-eye; ZA: Antarctic butterfish, Antarktiese bottervis

Blue-eye Trevalla (Hyperoglyphe antarctica)

Photograph by Don Tuma & Gordon Yearsley

Nutrition Facts

per 100g of raw product

Kilojoules	500 (120 calories)
Cholesterol	25mg
Sodium	na
Total fat (oil)	1.3g
Saturated fat	29% of total fat
Monounsaturated fat	38% of total fat
Polyunsaturated fat	33% of total fat
Omega-3, EPA	54mg
Omega-3, DHA	228mg
Omega-6, AA	30mg

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

Available all year, the blue-eye trevalla is a big, thick-bodied finfish that has gained a great following in the past twenty years. Its mildly flavoured flesh is excellent eating.

This firm-fleshed finfish lends itself well to most methods of cooking. Cut into cubes coated individually with a herbed crumb or batter mixture, blue-eye trevalla can be served in conjunction with other seafood for baskets , or as tasty morsels for finger food. To ensure even cooking when deep frying, use thin portions only. These can be achieved by using a butterfly cut

he emergence of blue-eye trevalla cutlets as a popular form for this finfish will give you some extra scope in preparation. With the marrying flavours of wasabi, soy and ginger, blue-eye trevalla is also superbly suited to sashimi.

Heads and frames are occasionally available. They provide tasty flesh and can be used to make an excellent soup and stock.

Flavour: Mild, Delicate, with excellent eating qualities
Oiliness: Medium
Moisture: Moist
Texture: Firm; Medium to large flakes
Flesh Colour: Pale pink
Thickness: Thick fillets but often cut into smaller portions
Bones: Only a few large bones and these are easily removed
Price: Medium to high; In southern states, blue-eye trevalla is very popular and therefore is a high-priced finfish. Where it is not as well known, it is medium-priced.

Suggested Wines

The mild flavour of the blue-eye trevalla suggests that the accompanying wines be fairly delicate, so as not to overpower its taste. Wines such as young, cool climate rhine riesling, traminer and some of the young, fresh, unwooded semillon, chardonnay and verdelho styles are suitable.The stronger flavours of the Mures Upper Deck Huon style blue-eye trevalla recipe (p. 309) with a ragout featuring several types of mushrooms, semi-dried tomatoes and garlic, and drizzled with pesto could even take a shiraz be adventurous!

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