Australian Seafood Specalists
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Blue-Eye Trevalla

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Pale Pink
COOKING METHODS
Steam/Microwave, Poach, Deep Fry, Shallow Fry, Bake, Grill/Barbecue, Smoke, Raw
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

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.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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