Hyperoglyphe antarctica; Ocean Blue-Eye Trevalla - Schedophilus labyrinthica
Available all year, the blue-eye trevalla is a big, thick-bodied finfish that has gained a great following in the past twenty years. Its mildly flavoured flesh is excellent eating.
This firm-fleshed finfish lends itself well to most methods of cooking. Cut into cubes coated individually with a herbed crumb or batter mixture, blue-eye trevalla can be served in conjunction with other seafood for “baskets”, or as tasty morsels for finger food. To ensure even cooking when deep frying, use thin portions only. These can be achieved by using a butterfly cut
he emergence of blue-eye trevalla cutlets as a popular form for this finfish will give you some extra scope in preparation. With the marrying flavours of wasabi, soy and ginger, blue-eye trevalla is also superbly suited to sashimi.
Heads and frames are occasionally available. They provide tasty flesh and can be used to make an excellent soup and stock.
Delicate, with excellent eating qualities
The mild flavour of the blue eye trevalla suggests that the accompanying wines be fairly delicate, so as not to overpower its taste. Wines such as young, cool climate Rhine Riesling, Traminer and some of the young, fresh, unwooded Semillon, Chardonnay and Verdelho styles are suitable.
Nutrition Information (average quantity per 100g)
||500 (120 calories)
||29% of total fat
||38% of total fat
||33% of total fat