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.