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Cooking Blue Eye Trevalla | Recipes for Blue Eye Cod



Cooking Blue Eye Trevalla | Blue Eye Cod:

Season
Available all year, but most abundant during summer (in SA) and autumn (in Tasmania).

Size and Weight
Average 3kg and 60cm, but commonly much larger reaching up to 50kg and 140cm.

Price
High priced in southern states where it is very popular, medium priced in northern states where it is less well known.

Relations
Closely related to Warehou, distinguished from them by a golden ring around the eyes and lack of dark spots and blotches along each side of the body. Despite the similarity in common name, Blue-Eye Trevalla is unrelated to Trevally.

To Buy
Usually sold as fillets, cutlets or steaks. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In cutlets, steaks and fillets, look for white to pale pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

To Store
Make sure whole fish is scaled, gutted and cleaned thoroughly. Wrap whole fish, fillets and cutlets in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze whole fish for up to 6 months, and fillets, cutlets or steaks for up to 3 months, below -18ēC.

To Cook
Average yield is 55%. Has a mild flavour, medium oiliness and moist, firm flesh with medium to large flakes and few bones, which are easily removed. Cut thick fillets into serving-size portions and score to allow even heat penetration. The edible skin can be left on. The centre bone of cutlets can be removed and a filling placed in the cavity. The bones make excellent stock. Smoked roe is available, mainly from Tasmania.

Cooking Methods
Steam, poach, deep-fry, pan-fry, bake, grill, barbecue, raw (sashimi).

Colour of Raw Fillet: Pale pink.
Texture: Large flakes, firm to medium texture.
Fat Content: Medium to high.
Flavour: Mild pleasant flavour.  Very tasty.

 

Nutritional Information
For every 100 grams raw product
for Blue Eye Trevalla fillet.

Kilojoules 500 (120 calories)
Protein 20.5 g
Cholesterol 25 mg
Sodium -
Total fat (oil) 1.3 g
Saturated fat 29% of total fat
Monounsaturated fat 38% of total fat
Polyunsaturated fat 33% of total fat
Omega-3, EPA 54 mg
Omega-3, DHA 228 mg
Omega-6, AA 30 mg

 

Highly regarded as a food fish.

Available all year, the blue-eye cod 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 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

The 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.

Recovery rate from skinless fillets (wing off): 55% from whole (gilled and gutted), Skinless fillets (wing off): 80% from trunks

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Easy Fish Recipes - From How To Cook Fish

Alternatives fish with similar taste, flavour and texture:
Coral Trout, Emperor Fish, Goldband Snapper, Mulloway, Pearl Perch, Red Emperor, Warehou.

 
Recipe Panko Crusted Cod Recipe Cod Florentine Recipe Spanish Salt Cod Fritters Recipe Wild Alaska Tamarind Cod
Panko Crusted Cod Cod Florentine Spanish Salt Cod Fritters Wild Alaska Tamarind Cod
       


 

See Also:
Blue Eye Trevalla | Blue Eye Cod (Hyperoglyphe antarctica) Photographs and Information
Cooking Blue Eye Trevalla | Recipes for Blue Eye Cod
Commercial Fishery for Blue Eye Trevalla | Blue Eye Cod (Hyperoglyphe antarctica)

 


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