Wild Caught

Blue-Eye Trevalla is Tasmania's favourite fish! Caught on the East Coast, out of ports in Bicheno and St Helens, Blue-Eye is available consistently to local buyers.
Not to be confused with the Trevally or Warehou family of fish, Blue Eye is a deep, cold water species which has a more delicate flavour than its cousin, the Trevally.
Blue Eye is covered by the Australian Government quota system and is harvested ethically and sustainably, meaning you can eat guilt-free knowing that the wild stock is protected for the future.
Particularly good for battering or crumbing, Blue Eye has a firm flesh and a moist and tender mouth feel. Use it also for grilling and baking. For the adventurous, try sashimi or sushi of Blue Eye - a local twist on the Japanese classic!

SCIENTIFIC NAME:
Hyperoglyphe antarctica & Schedophilus labyrinthica

ALSO KNOWN AS:
Blue Eye Cod
Deep-Sea Trevalla

ORIGIN:
Mainly East Coast of Tasmania around the Continental Shelf, but any temperate waters along Australia's Southern Coast. Caught mainly using drop-lines and long-lines, meaning the flesh remains bruise-free when compared to other net-caught species.

CHARACTERISTICS:
Firm
Moist
White-fleshed
Large bones
Delicate flavour
Delicious!

GOOD FOR:
Grilling/BBQ
Frying
Baking
Sashimi
Steaming and Poaching
Crumbing and Battering