SPECIES

Silver Trevally

Pseudocaranx dentex

Australia is surrounded by Trevally, with the entire southern half home to the Silver Trevally. With a fantastically firm, clear flesh, Silver Trevally lends itself well to being used raw or semi-cooked. If you’re learning to make sashimi at home, there are few better fish to recommend. Take the fish home whole and practise filleting, skinning, pin-boning- all good skills to have! While you’re still learning, a great way to enjoy raw fish is as a Chirashizushi- a big, happy bowl of raw and pickled ingredients, served over rice. Oishii!

DIVE DEEPER

COMMERCIAL NAME

Silver Trevally

Method of Capture

Trawl, trap, line

Region

Eastern Australia,
Southern Australia

Other names

Blurter; Ranger, Sand Trevally; Silver Bream; Skippy, Skipjack Trevally, White Trevally.

Scientific Family

Carangidae (Trevallies).

Seasonality

Available year round, with peaks from November – May.

Size

Silver commonly 35-60cm and 400g-2.5kg, but can grow to 18kg and 122cm. Skipjack are much smaller, typically about 30cm.

Price range

Medium priced.

Alternative Species

Silver Perch, Morwong, Gemfish, Warehou, Snapper, other Trevallies.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and in fillet forms. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pale reddish-brown, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish or fillets in a single layer on a plate and cover with plastic wrap or place in an airtight container and refrigerate for up to 3 days. The flesh softens quite a bit when thawed, so freezing is not recommended.

COOKING TIPS

Average yield is 35%. Has a somewhat fishy flavour, high oiliness and dry, medium-textured flesh with fine flakes and few bones, which are easily removed. The skin is usually removed.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, bake, grill, barbecue, smoke, pickle. It tends to be dry so marinating prior to cooking helps prevent drying out, as does wrapping in foil or banana leaves if baking or barbecuing.

Flavour pairings

Basil, caraway, chilli, coriander, cumin, curry, fennel, garlic, ginger, herbs (such as coriander, dill, French tarragon, parsley, sage, thyme), lemon, lime, olive oil, onion, oregano, sesame oil, soy sauce, tamarind, teriyaki sauce, tomato, vinegar, wasabi, white wine.

IMPORTS

Chilled and frozen Silver Trevally, whole and in fillet form, is imported from New Zealand.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.

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