Also known as white warehou, this fish is the deepest ranging of the three warehou species in New Zealand. It is most common in south-eastern waters and on the Campbell Plateau in the sub-Antarctics.
White trevalla is prized for its high oil content, and delicate melt-in-your-mouth texture. It is highly versatile and can be used in most cooking methods. It can be enjoyed pan-fried or baked, and also in stews and curries.
(figures are for a 100g serving)
The south-eastern waters of New Zealand
White trevalla is managed by Fisheries New Zealand through the Quota Management System (QMS).