Blue-Eye Trevalla, Hyperoglyphe artartica
Blue-Eye Trevalla is often mislabelled as 'Blue-Eye Cod' or 'Blue-Eye', especially in restaurants. It is a marine species, caught by droplines and longlines along the continental slope from Sydney to Adelaide. It is available all year, though supplies peak in summer (from SA) and autumn (from TAS). It is also imported from New Zealand.
|Government Stock Assessment|
(Majority of catch)
|No Overfishing||Not Overfished||Eat Less||–|
The why and how of sustainability
The disagreement over the status of blue-eye trevalla appears to be over what is an acceptable bycatch of deepwater sharks and possibly seabirds. Blue-eye are caught mainly on long-line with little habitat damage and lower bycatch rates than trawl fisheries. However, there are three listed endangered dogfish and two gulper shark species under consideration for protection that are caught in the fishery. So this very tasty fish has a problem with its shark cousins, which just weren’t built to cope with fishing even when they weren’t the targets. Industry is increasing monitoring of catches and has run programs with skippers to increase the awareness and identification of the listed sharks. They have also enacted area closures designed to protect the sharks.
Preparation and cooking
Blue-Eye Trevalla is a very versatile and popular fish with firm, moist and delicately flavoured white flesh. Fillets will hold up well when grilling, frying or BBQ’ing and can handle robust accompanying flavours such as herbs and tomatoes, grilled vegetables, or ginger and lemongrass.
For an easy dinner, pop portions of Blue-Eye in a medium oven for 10-12 minutes with herbs, lemon and olive oil. Serve with roast vegetables, couscous or mashed potatoes for a simple and comforting meal.
Many other white fleshed fish can be used in place of Blue-Eye Trevalla with ease, and MULLOWAY makes a suitable alternative when grilling or frying because of its mild flavour and moist flesh.
CORAL TROUT has moist, pearly white flakes of meat. A great alternative to Blue-Eye Trevalla when steaming or poaching, as these moist methods of cookery allow the delicate flavour to shine.
Though not as popular as Blue-Eye Trevalla, LUDERICK is just as versatile. The soft white flesh and unique flavour of Luderick will hold up well to both dry cooking methods such as grilling or BBQ’ing and gentler wet cooking methods such as steaming.