Blue warehou are found closer to shore than other warehou species. They are common in cooler waters off the South Island, at depths of 20 to 200 metres, and in Cook Strait. Blue warehou are migratory, and there can be variations in appearance at different locations.

Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.

Blue warehou are caught throughout the year, mainly by trawl but sometimes by coastal set nets.

With a medium-low oil content, blue warehou is best used in moist dishes such as chowders, stews, curries or marinated. It is one of the mainstays of fish and chips. Blue warehou flesh maintains its flavour well and retains its shape. Blue warehou is particularly delicious as a smoked fish. Also try it in a casserole or curry, fried, poached, steamed or marinated.

Blue warehou grow rapidly and live for about ten years. Their fillets are popular as deep-fried 'fish' in fish and chip shops.