Trevally: From Tackle to Table

Silver Trevally is a favorite among light tackle anglers in New Zealand and Australia, known for their spirited fights and fast, darting runs—even on lighter setups. Found in estuaries and bays, they eagerly respond to both bait and lures, making them a thrilling target. But this fish isn’t just a catch; it’s also a culinary gem. When prepared correctly, their firm flesh is versatile and delicious, perfect for everything from pan-frying to sashimi.

To find Silver Trevally, focus on areas with current and structure. My go-to setup includes 8lb Hyperglide braid paired with a 6-10lb fluorocarbon leader, providing a stealthy yet robust approach.

In my family’s experiences fishing the Barwon River, an estuary that meets Bass Strait in Southern Victoria, we’ve discovered that the best time to target Trevally is during the last of the run-in tide and the first of the run-out tide. They prefer cleaner water, so avoid fishing when it’s too stirred up.

Trevally often move in schools, so patience is key—even if it seems quiet, they will come. Effective bait options include soft plastics, small metal vibes, and lightly weighted baits like pilchard or prawn pieces. Keep your movements subtle and let the current do the work, as they typically feed mid-water to the bottom. Vary your retrieve until you find the right rhythm.

Proper handling is essential to preserving the flavor and texture of this quality table fish. Employ the ike jime technique to humanely spike the fish, instantly killing it and reducing stress and lactic acid buildup. Bleeding the fish by cutting the gills removes blood that can taint the meat. Finally, placing the fish into acold ice slurry rapidly lowers its body temperature, locking in freshness and firming the flesh—crucial for preparing premium sashimi.

Silver Trevally features moderately firm, white to pale pink flesh with a fine flake and mild flavor. When fresh, it holds up beautifully across various cooking methods—grilled, baked, or in a curry. While it’s not oily, it has enough fat content to provide a silky mouthfeel, especially when enjoyed raw. I recommend against freezing Trevally, as the texture can become soft and the subtle flavor diminishes. Fresh is truly best with this species.

When prepared fresh, Silver Trevally sashimi is buttery and clean, reminiscent of Yellowtail Kingfish. Personally, I can't resist sashimi, and believe me, it disappears quickly among friends!