Silver Trevally

Overview

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.

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Nutrition Information

(average quantity per 100g)

Energy:
483 (115 Calories)
Protein:
21.5 g
Cholesterol:
15 mg
FAT, TOTAL: 0.5 g
Saturated: 37% of total fat
Trans: na
Polyunsaturated: 49% of total fat
Omega 3: na
Alpha-linolenic Acid: 19 mg
Docosahexaenoic Acid: 150 mg
Eicosapentaenoic Acid: 23 mg
Omega 6: na
Monounsaturated: 14% of total fat
CARBOHYDRATE: na
Sugars: na
SODIUM: 74 mg

Sustainability

Stock status overview

More information on fish.gov.au