Trevally have medium to soft fillets with a low oil content. The flesh is marbled pink with a darker fat line that can be filleted out. They are excellent smoked. For peak eating quality, Trevally should be bled immediately after capture.
Trevally belong to the Carangidae family. They are blue-green dorsally 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.