Healthy Food Database
Blue Eye Trevalla
Blue Eye Trevalla is often referred to as blue eye cod, because it tastes just like one. A large species reaching up to 140cm in length.
Also known as big eye or blue eye.
Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Finfish
In Season: Summer Autumn
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.
Nutrition per Per serve:
Monosaturated Fat , g:
0.2
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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