Species
Species
Description
Available wild-caught, it is a bottom-dwelling marine fish found off the southeastern coast, including Tasmania and Bass Strait, on the continental slope from 50-600m, and caught mainly by bottom trawlers, sometimes as bycatch of Blue Grenadier, with juveniles sometimes caught in bays and estuaries in haul nets.
Other Names
Mackerel Trevalla, Snotty-nose Trevally, Spotted Trevalla, Spotted Trevally, Spotted Warehou, Trevally, Silver Warehou
Family
Centrolophidae (Trevallas).
Season
Available year round with peaks from June to September.
Size and Weight
Commonly 400g-2.2kg and 35-55cm, but can grow to 5.5kg and over 70cm.
Price
Low priced.
Relations
Blue Warehou and White Warehou (both with less slender bodies and no spots), Blue-eye Trevalla, Endeavour Dogfish, Roughskin Dogfish, Rudderfish. Should not be confused with Wahoo, a member of the Mackerel family.
To Buy
Sold whole (gilled and gutted), and as fillets, usually skinned. In whole fish look for lustrous skin with a slippery, mucilaginous coating, firm flesh, and a pleasant, fresh sea smell. In fillets, look for off-white to yellowish, 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, gilled, gutted and cleaned thoroughly. Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for 1-2 days or freeze for up to 3 months below -18ºC. It spoils quickly and the flesh easily becomes soft if handled poorly.
To Cook
Average yield is 45%. Has a medium flavour, low-medium oiliness and slightly dry, medium-textured flesh with good sized flakes and few bones, which are easily removed.
Remove dark flesh from along the sides of fillets for a milder flavour. Score whole fish at the thickest part of the flesh and cut thick fillets into serving-size portions to allow even heat penetration.
Cooking Methods
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke. It is best wrapped in foil or banana leaves if baking or barbecuing, to prevent it drying out.
Goes Well With
Chilli, citrus, cream, curry pastes, garlic, fennel, herbs (such as coriander, dill, oregano, parsley, French tarragon), horseradish, olive oil, onion, tamarind, tomato, vinegar, wine.
Alternatives
Blue-eye Trevalla, Blue Warehou, Morwong, Pearl Perch, Silver Trevally.
Imports
Blue Warehou, chilled and frozen, whole and in fillet form, is imported from New Zealand.
Recipes
Silver Warehou With Dukkah & Watercress Salad
Silver Warehou Fillets Baked with Winter Vegetables & Horseradish Cream
Silver Warehou with Fennel Slaw & Beetroot Yoghurt
Deep-fried Whole Blue Warehou with Tamarind Sauce