Blue-Eye Trevalla Hyperoglyphe antarctica; Ocean Blue-Eye Trevalla - Schedophilus labyrinthica

Blue Eyre Trevalla

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

Medium Moist


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)

Energy 500 (120 calories) Fat (total) 1.3 g Alpha‐linolenic acid 30 mg
Protein 20.5 g Saturated fat 29% of total fat Docosahexaenoic acid 228 mg
Cholesterol 25 mg Monounsaturated fat 38% of total fat Eicosapentaenoic acid 54 mg
Sodium na Polyunsaturated fat 33% of total fat