Australian Trevally Fish Fillets are hand-filleted and have a firm, dense, slightly oily meat. Trevally is medium-textured and moist with sweet flesh. As well as being delicious in sashimi, it makes a great addition to curries
Bake, grill, smoke, and deep or shallow fry trevally. They can be excellent in sashimi and popular when served fried with chips. Curried or herbed mayonnaise makes a delicious accompaniment. Because of its dry flesh, marinate before cooking or serve with a sauce.
The Clamms Seafood family began in 1988 when two fine fishmongers, Con Andronis, and George Kaparos, started the business.
Now 30 years on, these two industry leaders remain as passionate as ever to bring their decades of fishmongery knowledge, skills, and service to the world-class food scene from Melbourne.
Please take note that these Trevally fish fillets are supposed to be boneless but from time to time there may be small bones that were missed so take care in checking for bones during preparation, cooking, or consumption.
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap-frozen to maintain their texture and flavour and for ease of transport across Hong Kong.
When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.
Images are indicatives only. Storage recommendation: Chilled 0-4℃, Frozen -20℃.
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Australian Trevally Fish Fillets are hand-filleted and have a firm, dense, slightly oily meat. Trevally is medium-textured and moist with sweet flesh. As well as being delicious in sashimi, it makes...
show more
