General Description: Bluenose bass (Hyperoglyphe antarctica) are stout-bodied fish, with blunt noses and small scales, that make for excellent eating. They are versatile enough to steam, fry, broil, or bake. Bluenoses were first taken off Tasmania in the early 1950s. They are exported to Japan for sashimi because of their firm flesh. In New Zealand, the fish are controlled by a quota management system to maintain their viability. High-quality bluenoses are caught by longline and immediately gilled and gutted, then packed on ice into small tubs and rushed to market. Bluenose is now becoming popular on American restaurant menus, though it is not yet commonly available at retail.

Locale and Season: Bluenoses are found in rocky beds on the continental shelf in temperate waters, primarily off the coasts of southern Australia, New Zealand, and Tasmania as well as South Africa and Argentina. They are found year-round, depending on weather conditions, but are most common in winter (summer in the Southern Hemisphere).

Characteristics: The meat is firm textured and light colored. It has a mild, pleasing taste and large flakes when cooked.

How to Choose: Bluenoses weigh up to 10 pounds and are sold fresh or frozen whole, headed and gutted, and as skinless fillets in the United States, Australia, and New Zealand. Choose firm fish with translucent-looking flesh and a briny, sweet smell.

Storage: Store whole fish up to 2 days refrigerated. Store fillets up to 1 day refrigerated.

Preparation:
Sauté, pan-fry, steam, poach, bake, or use for fish soup.

Suggested Recipe: Panko-Crusted Bluenose Bass topped with Crab Salad (serves 4): Dust 1 1/2 pounds (4 fillets) bluenose bass with flour, then dip in a mixture of 2 lightly beaten eggs with 2 tablespoons milk, then coat with panko crumbs. Refrigerate 30 minutes to set. Heat 2 tablespoons each butter and olive oil in a large skillet. Brown the fillets on both sides until firm, 2 to 3 minutes per side. Serve topped with Crab Salad: Combine 12 ounces fresh crabmeat with 1/4 cup mayonnaise, the juice of 2 limes, the zest of 1 lime, 2 tablespoons chopped shallots, 1/4 cup each finely chopped fennel and celery, and season to taste with salt, pepper, and cayenne.

Flavor Affinities: Basil, bay leaf, butter, capers, cilantro, cucumber, cumin, Dijon mustard, garlic, grapefruit, lemon, lime, olive oil, orange, rice wine vinegar, shallot, shrimp, tangerine, tarragon, thyme, tomato, white wine.