A soft-medium fillet with a mild, sweet flavour, low oiliness and very few bones
Wild caught off Australia and New Zealand.
Usually sold in fillets, look for a moist texture and an off white to pink appearance with no brown markings. Like most seafood, the fish should have a fresh fish smell.
- Blue Grenadier is a softer fish compared to some others, so is best handled carefully to ensure it remains intact.
- It is best suited to cooking methods such as barbequing, baking and pan-frying.Citrus, soy sauce or nuts are all good flavour matches.
Storing fish in direct contact with ice will cause it to break down. Instead remove the packaging and place fish on a plate or tray, cover with plastic wrap and refrigerate. Cook and eat within two days.