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- Saltwater. Caught in deep, open water
- Year round, with peak supplies in Tasmania and Victoria from May through August
Quickly becoming more popular throughout Australia, blue grenadier provides a large, medium thickness, boned-out fillet with a thin, edible skin. The skin is usually removed from imported product. An increasing number of people are trying these finfish as fillets or cutlets. Blue grenadier has a delicate, sweet, succulent flavour, with moist flesh that flakes easily. When raw, its flesh is soft...More about the Blue Grenadier
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