Trevally Silver Trevally - Pseudocaranx dentex; Turrum - Caranx fulvoguttatus; Jack mackerel - Trachurus declivis; Golden - Gnathanodon speciosus; Other Trevally - Caranx ignobilis; C. bucculentus; C. Melampygus; C. Lugubris; C. sexfasciatus


Trevallies have superb eating qualities, with a strong but not overpowering flavour. They are an excellent choice for children as their bones are easily removed.

Bake, grill, smoke and deep or shallow fry trevally, but preferably serve skinless. They can be excellent in sashimi and popular when served fried with chips. Smoking helps to reduce the oiliness, which is high in some species. Curried or herbed mayonnaise makes a delicious accompaniment.

Bake whole trevally with a stuffing of crumbs and shellfish meat, such as crab, and cook in citrus juices, fresh dill, parsley and chives.

Because of its dry flesh, marinate before cooking or serve with a sauce.

The flesh softens considerably after freezing and thawing so fresh trevally is far preferable.


Strong Low to High Dry


With smoked golden or Silver Trevally, where the flavours have concentrated through drying and the infusion of smoke aromas has taken place, choose a wine with a high level of acidity to combat the oiliness and substantial flavours. Select from some flavour laden Chardonnay s or young, cool climate Rieslings.

Nutrition Information (average quantity per 100g)

Energy 483 (115 Calories) Fat (total) 0.5 g Alpha‐linolenic acid 19 mg
Protein 21.5 g Saturated fat 37% of total fat Docosahexaenoic acid 150 mg

15 mg

Monounsaturated fat 14% of total fat Eicosapentaenoic acid 23 mg
Sodium 74 mg Polyunsaturated fat 49% of total fat