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Blue Warehou

Seriolella brama

A lean, white flesh fish with a medium texture and medium-low oil content.

Blue Warehou

Blue Warehou are found closer to the shore then the other Warehou species.

They are common in cooler waters off New Zealand's South Island, at depths between 20 and 200 metres.

Key Information

Family

Blue Warehou belong to the Centrolophidae family (raftfishes, medusafishes).

Physical attributes

Dark bluish-green above, a silvery white underside, a small dark head and a black spot by the pectoral fin. The juveniles have additional spots.

Blue Warehou are distinguished by their colour and fin characteristics but as they are migratory fish, there can be minor variations in appearance at different locations.

The flesh is white, with a medium texture.

Sustainability

Blue Warehou is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stocks assessment are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.

Geographical location

They are found closer to shore than other Warehou species and are most common in cooler waters off the South Island. Blue Warehou are mainly fished from grounds in the Cook Strait and off the West Coast of the South Island at depths between 20 and 200 metres.

Market Names

  • New Zealand: Blue Warehou, Common Warehou, Warehou
  • Commonwealth of Independent States: Seriolella ploskaya
  • Japan: Okihirasu, Medai
  • Korea: Saes dom

Locations Caught

25 Bluewharehou Fa

Profile

Average weight

1-3 kg up to 7kg

Average length

40-60 cm

TACC i

4,512 tonne

Talley's catch

100-500 tonne

Blue Warehou For Web

Nutritional information

Average quantity per 100g

Energy

485 kJ

Protein

20.4 g

Fat, total

3.8 g

Carbohydrate

0.3 g

Sugars 0.3g
Sodium 46mg

Seasonal availability

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Not caught
Months caught
Peak months

Flavour and cooking

Blue Warehou have a medium-textured flesh with medium to low oil content. They are best cooked by moist heat methods and are ideal in strong-flavoured dishes such as curries.

Blue Warehou
Talleys Sept17 019

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