Yet these are the very characteristics that make this fish marvellous.
Blue warehou is a reliable and affordable staple that can be used in a wide variety of dishes and lends itself to several cooking methods. With a medium-low oil content, these coastal fish are particularly suited to moist recipes: curries, chowders, soups and stews in winter; Asian sauces, fresh salsas, herb crusts, Mediterranean medleys and marinated fish dishes in warmer months. The texture of blue warehou ensures the fish retains its shape well in such meals and few bones commend it for people of all ages.
An excellent choice for one of the two weekly servings of seafood recommended by the New Zealand Heart Foundation, blue warehou provides a good source of potassium, vitamin B12, vitamin D and selenium, and a source of niacin (vitamin B3), iodine and phosphorus. It can also be a source of indulgence, familiar to many as the basis of our much-loved fish and chips, favoured for its thick flakes.
Blue warehou’s versatility is such that it is easily substituted in recipes that call for snapper, terakihi, monkfish, blue cod, and its relations, the silver and white warehou.
With all yearround availability and a reasonable price tag, blue warehou is a firm favourite, well deserving of a place on the New Zealand menu. Make sure this fabulous fish is a regular on your shopping list.
For more information on blue warehou visit www.fishofthemonth.co.nz in October.
