Flavour and cooking
Trevally have a medium to soft flesh that is marbled pink. It is suitable for most cooking methods including baked, fried, poached, steamed and marinated. It is also a great option to use in curries and is excellent smoked. Is also great as Sashimi!
Trevally belong to the Carangidae family (Trevallies, Kingfishes).
A blue-green on the top, silver-white on the belly and a yellowish sheen runs along its length. The body is deep and laterally compressed with a bluntly rounded head and sickle shaped pectoral fin. Trevallies have small scales and a row of strong scutes at the tail base.
Trevally are found around many parts of New Zealand. More commonly, in the North Island and the top half of the South Island at depths of about 80 meters.
Trevally is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits