Available all year, the blue-eye trevalla is a big, thick bodied finfish. Its mildly flavoured flesh is excellent eating and this firm finfish lends itself well to most methods of cooking. The Blue Eye Trevalla can be cut into cubes and coated individually with herbed crumb or batter mixture. This can be served in conjunction with other seafood for “baskets” or as tasty morsels for finger food. When choosing a wine to accompany the mild flavoured Blue-Eye Trevalla, very delicate wines are recommended. Wines such as young, cool climate Rhine Riesling, Traminer and some of the young, fresh, unwooded Semillon, Chardonnay and Verdelho styles are suitable.