Wild Shellfish Alert - Do not eat wild shellfish (including scallop roe and abalone) from areas in Boomer Bay in South East Tasmania, including Boomer Bay, Little Boomer Bay, and Boomer Bay East to the east of Dunalley.
Marine Heatwave Alert - Tasmania is currently experiencing a marine heatwave that will impact animals, plants and the environment. Learn how to report unusual observations related to the heatwave.
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.
blue-eye, blue nose, deepsea trevalla, big eye trevalla
Blue-eye trevalla is a stout bodied fish with a rounded blunt snout, a dark blue to blue grey body above and lighter blue below. It has a large, deep, blue eye with a gold ring around it. Larger fish have a bronze sheen along the flanks.
At times, recreational fishers using set lines risk catching more than their possession limits allow. Use fewer hooks to avoid this happening. Blue-eye trevalla may suffer barotrauma when the swim bladder of the hooked fish expands if brought up from deep water. To avoid barotrauma, bring the fish slowly to the surface. Use a release weight to return it to the sea floor if you are not retaining it. Only vent the swim bladder if you’re experienced in carrying out this procedure correctly.
Blue-eye trevalla form schools over reefs and hard structures on the continental slope at depths of around 200-450 metres, out of reach of many recreational anglers.
There are increasing numbers of recreational fishers targeting trevalla using droplines or deep-water handlines and also by the use of fishing rods with electric reels. Baits include fish flesh, squid and octopus.
Blue-eye trevalla are possibly the best known eating fish caught around Tasmania. The fish flesh is white and firm and good eating with an excellent flavour. Suitable to bake, barbeque, deep or shallow fry, foil bake, grill, marinate or steam.
Recipe: Crusted Baked Blue-eye Trevalla
1 blue-eye trevalla fillet; ½ cup of fresh breadcrumbs; parsley, chopped; lemon rind, finely chopped; olive oil; sea salt and black pepper.
Mix the breadcrumbs, lemon rind, and salt and pepper together. Add a splash of olive oil and mix into the other ingredients with your fingers. Put the trevalla in an ovenproof dish and press the breadcrumb mixture over the top of it. Cook for about 20 minutes in an oven preheated to 200°C.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550
Level 1, 134 Macquarie St