Trevally
Trevally
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General
Location
They are both pelagic and demersal in behaviour. Juveniles are found in shallow inshore areas, and from around one year old, the growing fish enter the demersal phase. As adults, they move from the demersal to the pelagic and school at all levels. They grow rapidly, reaching maturity after about five years and can live to 45 years. They feed on krill and other plankton in closely packed surface schools.
Attributes
Blue-green on the top 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. The body is deep and laterally compressed with a bluntly rounded head and sickleshaped pectoral fin. Large fish often develop a hump on the head caused by the enlargement of the bony skull crest. The species has small scales and a row of strong scutes at the tail base. Juveniles often have vertical bands of green and gold, which are sometimes also visible on freshly-caught adults.
Family
Trevally belong to the Carangidae family (trevallies, kingfishes).
Sustainability
Trevally has been caught commercially in New Zealand since at least the early 1900s and is managed under the Quota Management System (QMS). Commercial catch records are available as far back as 1931. Stocks declined off the west coast of the North Island in the 1960s and 1970s, but spawning biomass appears to have remained fairly stable since the 1980s.
Fishing methods
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.
Nutrition
To quality for a 'good source' claim the food must contain at least 25% of the RDI.
The Recommended Dietary Intake (RDI) is considered to be the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.
Selenium is necessary for normal immune system function and for the production of thyroid hormones and it contributes to the maintenance of hair and nails
Niacin (vitamin B3) is necessary for the release of energy from food and for the normal structure and function of skin and mucous membranes, and contributes to the reduction of tiredness and fatigue
Vitamin B12 is necessary for normal neurological function and it contributes to blood formation, energy metabolism and to the growth and development in children
Vitamin D is necessary for normal bone structure and the utilisation of calcium and phosphorus and it contributes to the maintenance of normal teeth
To quality for a 'source' claim the food must contain at least 10% of the RDI.
The Recommended Dietary Intake (RDI) is considered to be the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.
Iodine is necessary for the production of thyroid hormones, for normal neurological function and for normal energy metabolism, and it contributes to the growth and development in children
Iron is necessary for the transport oxygen, for normal immune system function and for normal neurological development in the foetus, and it contributes to energy production and the reduction of tiredness and fatigue
Phosphorus is necessary for normal teeth, bone and cell membrane structure and for energy metabolism
Potassium is necessary for water and electrolyte balance, it contributes to the functioning of the nervous system and normal muscle function; and to the normal growth and development of children
Thiamin (vitamin B1) is necessary for the metabolism of carbohydrates and for normal neurological and cardiac function, and it contributes to the production of energy
Seafood is a highly nutritious food and is a great source of protein
Protein is necessary for tissue building and repair, normal growth and development of bone in children and adolescents aged 4 years and over, and contributes to growth and maintenance of muscle mass
Omega 3 is a group of fatty acids that contribute to heart health
Tips
Trevally has medium to soft fillets with a low oil content. It can be baked; curried; marinated; steamed; poached; smoked; or fried.
Buying & Storage Tips
When buying whole trevally, always check the...
EYES: Bright and clear cornea, shiny black pupil
GILLS: Rosy pink pastel coloured gills
SKIN: Bright, with a luminous sheen
When buying trevally fillets, always check the...
FLESH: semi-transparent and glossy
If the fish looks sticky or mushy then it is not fresh.
