White Warehou

White Warehou (Seriolella caerulea)

White Warehou is prized for its rich, high-fat flesh and is a standout in premium seafood markets. Known commercially as White Trevalla in Australia, Oki-medai or Aohirasu in Japan, and Cojinob in Spain, this species is highly valued for its delicate, melt-in-your-mouth texture.

Sourced from the cold, deep waters of New Zealand’s Sub-Antarctic region and the Campbell Plateau, White Warehou is typically caught at depths of 400–600 metres. Its firm, uniformly white flesh and high oil content ensure exceptional flavour and quality.

The fishery is carefully managed under New Zealand’s Quota Management System (QMS), with Total Allowable Commercial Catch (TACC) limits in place to safeguard long-term sustainability. Catch is primarily obtained through deepwater trawl, often as a bycatch in fisheries targeting species such as Hoki and Ling. The species is available year-round, although catch rates can vary. Typical commercial sizes range from 40–60 cm in length and 1.3–7 kg in weight.

White Warehou is extremely versatile in the kitchen. Its clean, rich flavour and firm texture make it an excellent choice for sashimi or crudo, offering a luxurious mouthfeel. When cooked, the fillets remain moist and succulent, with the high oil content preventing drying. It is ideal for pan-frying, grilling, baking, steaming, or smoking, and its flavour holds up beautifully in robust dishes such as stews and curries.

Catch Areas: WWA5B, WWA4, and WWA3.

Nutritional Information
Quantity per 100 grams
Energy (kJ)	356
Protein (g)	18.9
Fat
Total (g)	0.8
Saturated (g)	0.14
Carbohydrates (g)	0.3
Sugars (g)	0.3
Sodium (g)	116
Months Caught
Aug, Sep
Where We Catch