Trevally belong to the Carangidae family.  They are blue-green dorsally and silvery white on the belly, with a yellowish sheen running along the length of the fish.  A small dark blotch often appears on the upper gill cover.

Trevally Fishery

The species is common around many parts of the North Island and the top half of the South Island.  They are most abundant at depths of about 80 metres and are caught throughout the year.

New Zealand's Trevally fishery is managed by strict quotas, which allow only a set amount of Trevally to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 3,933 metric tonnes for the 2009/10 fishing year.

Trevally Meat Quality

Trevally have medium to soft fillets with a low oil content.  The flesh is marbled pink with a darker fat line that can be filleted out.  They are excellent smoked.  For peak eating quality, Trevally should be bled immediately after capture.

For meal ideas using Trevally, check out recipes on the Greatest Meal on Earth website.