Bluenose are found in the temperate waters of the Southern Hemisphere. They grow quickly for the first two years and weigh approx. 10kg on average, often exceeding 20kg.

Preparation: Bluenose have firm textured flesh, which is moist and succulent. The pink/white flesh whitens on cooking.  Bluenose are regarded as premium fillets, which suit most cooking methods.

Availability: Available year round.

Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.

Suggested wines: A fruity Chardonnay, will add an element of citrus and round out the flavour nicely. A medium-bodied Sauvignon Blanc will enhance the fish like a wedge of lemon and can offer good complementary flavours if you go with a herbacious variety.

Bluenose Recipes:
Fish Cakes crumbed with Panko crumbs