Bluenose belong to the Centrolophidae family.  They have dark metallic blue-black to grey on the back of the body, shading to silver on the sides and belly.  Bluenose is distinguised by a blunt snout and laterally compressed body with large eyes set low in the head.

Bluenose Fishery

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 to 500 metres.

Bluenose are caught year-round, by trawl and longlining, mainly around or on offshore reefs, seamounts, or drop-off areas.

New Zealand's Bluenose fishery is managed by strict quotas, which allow only a set amount of Bluenose to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 2,335 metric tonnes for the 2009/10 fishing year.

Bluenose Meat Quality

Bluenose flesh has medium to thick moist flakes and is white when cooked.  Bluenose has good levels of Omega-3.  Can be cooked using most methods.

For meal ideas using Bluenose, check out the recipes on Greatest Meal on Earth website.