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.
Mackerel trevalla, snotty-nose trevally, spotted trevalla, spotted trevally, spotted warehou, trevally, silver warehou
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.
Available year round with peaks from June to September.
Commonly 400g-2.2kg and 35-55cm, but can grow to 5.5kg and over 70cm.
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.
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.
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 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.
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, blue warehou, morwong, pearl perch, silver trevally.
Blue warehou, chilled and frozen, whole and in fillet form, is imported from New Zealand.
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 >