Usually sold as fillets or cutlets. Look for firm, lustrous white flesh with a pleasant sea smell. Fillets should not ooze water and be free of brown markings.
Wrap fillets or cutlets in plastic wrap or place in a covered container. Keep refrigerated for up to 3 days or you can freeze for up to 6 months, providing your freezer operates at –18°C.
Tips & Tricks:
Cut thick fillets into serving-size portions and score to allow even heat penetration. Use Blue Eye bones to make stock for soups and sauces.
Blue Eye suits all methods of cookery. It lends itself well to poaching, steaming, pan-frying, deep-frying, grilling, barbecuing, baking and sashimi. Serve very simply with sautéed spinach and lemon wedges, or it can tolerate robust flavours like spices and makes a lovely curry.