This firm-fleshed finfish lends itself well to most methods of cooking. Cut into cubes coated individually with a herbed crumb or batter mixture. Bluenose can be served in conjunction with other seafood for “baskets”, or as tasty morsels for finger food.
The emergence of Bluenose Fillets as a popular form for this finfish will give you some extra scope in preparation. With the marrying flavors of wasabi, soy and ginger, Bluenose is also superbly suited to sashimi.