Need Inspiration?

Join our occasional newsletter for scrumptious recipes, healthy tips, and special offers

We respect your privacy and will not sell or rent your email to anyone. We hate Spam as much as you do!
Trevally - Firm & Tasty
Trevally (Pseudocaranx dentex) is a schooling fish found mostly in the warmer northern waters of New Zealand (East and West). They are found at all depths – sea floor, intermediate and surface. But their schools converge around islands and headlands where plankton cluster.
Trevally grow to approximately sixty centimeters, can weigh up to 4.5kg, and may live to about 40 years of age. Their Maori name is araara. Maori traditionally fished Trevally by driving the schools into weirs made of branches positioned across shallow bays.
Trevally has a medium to firm texture, with a strong but not overpowering flavour. This fish can be baked, grilled, barbecued, shallow fried, smoked, or deep fried. Because it has quite a dry flesh it is best to marinate Trevally before cooking, or serve the fish with a sauce, eg curried, herbed mayonnaise, aioli, or pesto are all delicious accompaniments.
Try this distinct dish: Pan fry Trevally fillets in butter and olive oil then serve with Nelson Naturally Blue Vein Cheese Dressing - sharp!

Ideal for Trevally Fillets...

1 1/2 tsp finely chopped fresh rosemary leaves
1 tsp of crushed fresh garlic
1 tsp of chilli paste
1 1/2 tsp extra virgin olive oil
3 tsp fresh lemon juice
Mix marinade in a glass bowl (not metal). Pat dry fillets and rub marinade over both sides and marinate for 15-20 minutes. Fry or BBQ fillets - few minutes each side. Season with salt & pepper.