Golden Trevally

Golden Trevally Gnathanodon speciosus

Photograph by CSIRO

Nutrition Facts

per 100g of raw product

Data presented are for silver trevally.

Cooking Ideas

Note: Cooking Ideas identified by dark bold text are relevant to this species

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.