{"id":166,"date":"2008-07-01T16:16:04","date_gmt":"2008-07-01T06:16:04","guid":{"rendered":"http:\/\/202.60.70.40\/~australi\/?page_id=166"},"modified":"2010-01-11T22:06:21","modified_gmt":"2010-01-11T12:06:21","slug":"golden-trevally","status":"publish","type":"page","link":"https:\/\/australiantropicalfoods.com\/index.php\/australian-seafood\/golden-trevally\/","title":{"rendered":"Golden Trevally"},"content":{"rendered":"

\u00a0<\/p>\n

\"golden<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

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

Because of its dry flesh, marinate before cooking or serve with a sauce.<\/p>\n

The flesh softens considerably after freezing and thawing so fresh trevally is far preferable.<\/p>\n

Flavour <\/strong>Strong<\/p>\n

Oiliness<\/strong> Low to High<\/p>\n

Moisture<\/strong> Dry<\/p>\n

Texture <\/strong>Medium to Firm<\/p>\n

Flesh Colour<\/strong> Pale pinkish, yellowish white, brown or reddish brown<\/p>\n

Thickness <\/strong>Medium or thick fillets<\/p>\n

Bones <\/strong>There are only a few bones and these are easily removed.<\/p>\n

Price <\/strong>Trevallies are low- to medium-priced finfish.<\/p>\n

Suggested Wines<\/span><\/p>\n

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.<\/p>\n

Select from some flavour-laden chardonnays or young, cool climate rieslings.<\/p>\n

Cooking Ideas<\/p>\n

\n\n\n\n\n\n\n
Bake<\/td>\n\u00a0<\/td>\nDeep Fry<\/td>\n<\/tr>\n
Grill\/barbecue<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n
Shallow Fry<\/td>\nSmoke<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

When Caught<\/p>\n

Year round<\/p>\n

Important Features<\/p>\n

Wild\/Farmed <\/strong>Wild and Farmed<\/p>\n

Habitat <\/strong>Saltwater<\/p>\n

Recovery Rate <\/strong>Skinless fillets: 35% (wing off) from whole silver trevally (gut in)<\/p>\n

Goldband Snapper Research<\/p>\n

FRDC provides a comprehensive search of the latest research papers and images on Golden Trevally<\/a><\/p>\n

Imports <\/span>Indonesia and Myanmar:<\/p>\n

black pomfret (Parastromateus niger) frozen, whole<\/p>\n

New Zealand: silver trevally chilled and frozen, whole and fillets<\/p>\n

Overseas Names<\/p>\n

GB, USA: golden trevally; J: hiraaji<\/p>\n

Alternatives<\/span>silver perch queenfish morwong shark gemfish warehou snapper<\/p>\n

jack mackerel mullet Australian salmon<\/p>\n

Grading <\/span>Mostly not graded<\/p>\n

Nutrition Facts<\/span><\/p>\n

per 100g of raw product<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Kilojoules<\/td>\n483 (115 Calories)<\/td>\n<\/tr>\n
Cholesterol<\/td>\n15 mg<\/td>\n<\/tr>\n
Sodium<\/td>\n74 mg<\/td>\n<\/tr>\n
Total fat (oil)<\/td>\n0.5 g<\/td>\n<\/tr>\n
Saturated fat<\/td>\n37% of total fat<\/td>\n<\/tr>\n
Monounsaturated fat<\/td>\n14% of total fat<\/td>\n<\/tr>\n
Polyunsaturated fat<\/td>\n49% of total fat<\/td>\n<\/tr>\n
Omega-3, EPA<\/td>\n23 mg<\/td>\n<\/tr>\n
Omega-3, DHA<\/td>\n150 mg<\/td>\n<\/tr>\n
Omega-6, AA<\/td>\n19 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Data presented are for silver trevally.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":7,"menu_order":10,"comment_status":"open","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-166","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=166"}],"version-history":[{"count":2,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/166\/revisions"}],"predecessor-version":[{"id":4158,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/166\/revisions\/4158"}],"up":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/7"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}