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Bluenose

Hyperoglyphe antarctica

A moist and succulent white fish with a firm texture.

Bluenose New Ice

Bluenose have been landed from New Zealand waters since the 1930's.

They are founds in the temperate waters of the Southern Hemiphere around offshore reefs or areas where the sea floor slopes steeply.

Alongside commercial fishing, Bluenose are also targeted by recreational fishers around deep offshore reefs using line fishing methods

Key Information

Family

Bluenose belong to the Centrolophidae family (raftfish and Medusafish)

Physical attributes

Distinguished by its blunt snout and low set large eyes. Bluenose are a dark metallic blue-black to grey on the back of the body, shading to silver on the sides and belly.

The flesh is firm, medium coloured and moist.

Sustainability

Bluenose 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.

Catch performance against the TACC has varied for Bluenose, with the combined TACC being under-caught by an average 9% to 20% from 1987 to 2008.

Geographical location

Bluenose are found in the temperate waters of the Southern Hemisphere. They like rough ground on the outer shelf and upper slope especially from 100-500 metres.

Market Names

  • New Zealand: Bluenose, Stone Eye, Bonita, Bream, Griffin's Silver Fish
  • Australia: Blue Eye Trevella
  • Commonwealth of Independent States: Giperoglif
  • Japan: Minami media

Locations Caught

24 Bluenose Fa

Profile

Average weight

10 kg

Average length

60-100 cm

TACC i

910 tonne

Talley's catch

<100 tonne

Bluenose For Web

Nutritional information

Average quantity per 100g

Energy

382 kJ

Protein

19.0 g

Fat, total

1.6 g

Carbohydrate

0.3 g

Sugars 0.3g
Sodium 98mg

Seasonal availability

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

Flavour and cooking

Bluenose has a firm, succulent flesh with thick, moist flakes. It is suitable for most cooking methods including baked, barbecued, marinated, fried and poached. It is also a great option to use in soups or chowders.

Bluenose Fillets

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