Learn about the following species groups (including their most common members, as well as purchasing, storage and cooking information), or select a specific species from the species list on the right.
Black trevally, sea bream, snotgall, snotgall trevally, snotty trevalla, snottynose trevalla, Tasmanian trevally, trevally.
Available wild-caught, it is a bottom-dwelling marine fish found around the southeastern coast, including Tasmania, mainly on the continental shelf and upper slope to 300m (though juveniles are found free-swimming and among jellyfish tentacles) and caught mainly off southeastern Australia using gillnets, demersal trawls and Danish seines.
Available year round with peaks from June to September.
Commonly 1-2kg and 35-45cm, but can grow to 4kg and at least 76cm.
Medium priced, though commands a better price than other warehous.
Silver warehou (with more slender body and small dark spots), white warehou (greyish whitish body), blue-eye trevalla, endeavour dogfish, roughskin dogfish, rudderfish. Should not be confused with wahoo, a member of the mackerel family.
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. Roe, smoked and fresh, is also available.
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.
Average yield is 50%. 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.
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.
Chilli, citrus, cream, curry pastes, garlic, fennel, herbs (such as coriander, dill, oregano, parsley, French tarragon), horseradish, olive oil, onion, tamarind, tomato, vinegar, wine.
Blue-eye trevalla, morwong, pearl perch, silver trevally, silver warehou.
Chilled and frozen product, whole and in fillet form, is imported from New Zealand.
Deep-fried Whole Blue Warehou with Tamarind Sauce >
Silver Warehou With Dukkah & Watercress Salad >
Silver Warehou Fillets Baked with Winter Vegetables & Horseradish Cream >
Silver Warehou with Fennel Slaw & Beetroot Yoghurt >