Blue Grenadier

Blue grenadier
© Tasmanian Government. Image Peter Gouldthorpe
Season: Open all year

bag limit5


possession limit10


boat limit-

Guide to symbols

bagBag Limit
housePossession Limit
boatBoat Limit

Minimum size


Most scalefish are measured from the nose to the end of the tail. Get your scalefish measuring ruler or sticker at any Service Tasmania outlet.

Other names

whiptail, hoki, blue hake

Scientific name

Macruronus novaezelandiae

Grows to

Up to

1.1m and 6kg

Identifying features

​An elongate fish that tapers to a narrow point at the tail. Silver to blue on the back and silver underneath. The second dorsal, anal and tail fins are all joined.


Blue grenadier form large schools in deep waters off Tasmania’s west coast from 200-700 metres deep. They move through the water column at night to feed and stay near the bottom during the daylight hours. Small fish around 10-40 cm are found in Bass Strait, west coast rivers and the River Derwent.

Fishing information

Recreational fishers may catch these fish from shore based structures in rivers when currents push migrating fish from the continental shelf. Larger boats can target blue grenadier at night in deeper waters using unweighted baits such as fish or squid allowed to sink naturally in the current.


Blue grenadier have a mild, delicate flavour and low oil content. They are very good eating with fine textured, white tasty fillets and no bones. They can be soft after freezing. Suitable to bake, barbeque, grill, shallow or deep fry, steam or smoke.

Recipe: Thai Fish Cakes:

450g skinned blue grenadier fillets; de-seeded red chilli; a big splash of both fish sauce and lime juice; kaffir lime or young lemon leaves, cut finely; 1 egg, beaten; 1 tsp palm sugar; fresh coriander leaves, stalks and roots, chopped-half a bunch; 3 tsp of red curry paste; 1-2 tsp of finely chopped chilli; lemongrass; 100g green beans, thinly sliced; 2 spring onions, chopped; peanut oil for frying; 45g of rice flour, for dusting; sweet chilli sauce, for dipping.

Chop fish roughly in food processor. Add other ingredients except beans and coriander and process until well combined. Transfer to large bowl and stir in beans, onions and coriander. Shape the mixture into small fishcakes and roll in rice flour. Chill for a while. Heat the oil in a pan and shallow-fry the fishcakes until they are golden brown.


Fishwatch Report illegal fishing

0427 655 557

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Contact us

Recreational Fishing

Level 3, 134 Macquarie St

Hobart TAS 7000

Phone: (03) 6165 3233, 1300 720 647


Commercial Fisheries

Level 3, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550


Commercial Fisheries Licensing

Level 1, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550