To Buy:
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.
To Store:
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.
Cooking Tips:
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.