ON THE PLATE
Eating wise it is difficult to go past 
fresh trevally sashimi. They are a 
little bit difficult to skin but with 
a little care and a steady knife, 
you can remove the skin properly 
and then slice into thin strips for 
raw consumption. My favourite 
sashimi recipe is an Al Brown 
concoction involving crushed 
wasabi peas, a drizzle of soy and 
brown sugar (heated in the soy until 
dissolved) and a small dot of kewpie 
mayonnaise. Absolutely delicious.
Freshly caught trevally is also tasty 
when pan fried in breadcrumbs 
and because they are a firm oily 
fish, they are great in curries and 
stunning when smoked (with 
lemon pepper flavoured trevally 
a delicacy). Very moorish and a 
top fish for the family to enjoy.
So, if you have never really paid 
much attention to trevally it’s 
time to wake up to their benefits 
and try to target them more 
seriously - you will not regret it.
Trevally sashimi is one of the best 
ways to eat this versatile fish.
Smoked trevally with a lemon 
pepper seasoning is hard to beat.
Feature
34  FISHING IN GODZONE MAGAZINE

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