Golden Trevally


golden trevally

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.

Flavour Strong

Oiliness Low to High

Moisture Dry

Texture Medium to Firm

Flesh Colour Pale pinkish, yellowish white, brown or reddish brown

Thickness Medium or thick fillets

Bones There are only a few bones and these are easily removed.

Price Trevallies are low- to medium-priced finfish.

Suggested Wines

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 chardonnays or young, cool climate rieslings.

Cooking Ideas

Bake   Deep Fry
Shallow Fry Smoke  

When Caught

Year round

Important Features

Wild/Farmed Wild and Farmed

Habitat Saltwater

Recovery Rate Skinless fillets: 35% (wing off) from whole silver trevally (gut in)

Goldband Snapper Research

FRDC provides a comprehensive search of the latest research papers and images on Golden Trevally

Imports Indonesia and Myanmar:

black pomfret (Parastromateus niger) frozen, whole

New Zealand: silver trevally chilled and frozen, whole and fillets

Overseas Names

GB, USA: golden trevally; J: hiraaji

Alternativessilver perch queenfish morwong shark gemfish warehou snapper

jack mackerel mullet Australian salmon

Grading Mostly not graded

Nutrition Facts

per 100g of raw product

Kilojoules 483 (115 Calories)
Cholesterol 15 mg
Sodium 74 mg
Total fat (oil) 0.5 g
Saturated fat 37% of total fat
Monounsaturated fat 14% of total fat
Polyunsaturated fat 49% of total fat
Omega-3, EPA 23 mg
Omega-3, DHA 150 mg
Omega-6, AA 19 mg

Data presented are for silver trevally.