|
|
|
|
|
| << Return to product page |
|
| Trevally |
| Pseudocaranx Dentex |
| Also Known As: Jackfish, Shima aji, Carangue Australienne, Leccia stella, Hamam |
 |
|
Home Delivery Pricing: See 'Weekly Fresh Offerings' for chilled availability & price.
See 'Residential Product List' for frozen pricing |
|
Product Description:
A medium textured fish with robust flavour - noted as having "superb
eating qualities". It has medium oil content however is high in Omega 3 oils - which are linked to
improved brain and nervous system development in young children.
It' a premium fish that can be used for Sashimi and marinating.
The flesh is pinkish/beige with dark lines. Lightens to a light cream colour when cooked.
|
|
Suited Cooking Methods:
Deep Fry, Sautee,Bake, Grill-BBQ, Smoke, Raw |
|
Suggested Wine accompaniment:
Flavourful Chardonnays or young, cool climate Riesling |
|
| Storage, Handling & Defrosting Recommendations: |
|
Chilled Fish:
Keep well chilled - As close to 0°C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life.. |
|
Frozen Fish:
Store at - 18°C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
|
| Recipes: |
|
Trevally Julienne
Yield: 4 people
Ingredients:
1 kg fish fillets
1 x onions, medium
1 cup celery
1 cup leek
25 gm butter
1/2 cup white wine
1/4 cup vermouth, dry
1 cup fish stock
1 x lemon
1/2 cup cream
2 x egg yolks
salt, pepper
1/10 tsp cayenne pepper
Method:
Dice onions.
Cut carrot, celery and leek into fine julienne.
Cut fish into 2 cm cubes.
Butter a casserole dish, arrange fish over base.
Heat butter in a saucepan and saute onion and vegetables gently without colour for 3 minutes. Add wine, vermouth, juice of the lemon, fish stock, bring to the boil.
Combine cream and egg yolks and add to pan. Do not boil any more.
Remove pan from heat, season and pour over fish.
Cover and cook in a moderate oven for 10 minutes.
Chopped herbs, diced tomato, vegetable julienne, caviar, or mushrooms can also be added to sauce.
|
|
|
| Home - About Us - Products - Fresh Offerings - FAQ - Trade Services - Contact Us |
TOP  |
|
|
|
|
|
