澳大利亚野生捕捞冷冻蛤蜊鰤鱼柳（带皮）280克

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Wild caught Australian trevally — bold, firm and full of flavour from Clamms Seafood.

280g | Skin-on fillet

Why trevally

• Australian wild caught — sustainably sourced
• Clamms Seafood — Australia's most trusted seafood supplier
• Skin-on — crispy when pan-fried
• Bold, firm flesh — holds up to high heat
• Frozen fresh to lock in quality

How to Cook Trevally Fillet

The key is: high heat, skin-side down first, don't overcook

Pan-Fried (Best): Thaw fully, pat dry (especially skin), score skin lightly. Heat oil over high heat. Skin-side down 3–4 minutes pressing gently. Flip and cook 1–2 minutes.

BBQ: High heat. Skin-side down 3–4 minutes, flip 1–2 minutes.

Oven: 200°C, skin-side up, 12–15 minutes.

Pro Tips

• Dry skin essential for crispiness
• Press fillet down first 30 seconds to prevent curling
• Don't overcook — best when just cooked through
• Handles bold marinades — miso, soy, chilli

Serving Suggestions

Pan-fried with crispy skin, lemon butter and capers. Miso glaze with steamed bok choy. Grilled with chimichurri. Chilli and herb crust over rice.

Delivery & Storage

Fast delivery across Hong Kong. Keep frozen at -18°C. Thaw in fridge. Use within 1–2 days. Do not refreeze.

Final Word

Bold, satisfying and stands out from everyday seafood.

If you want a fish that actually tastes like something — this is it.

Perfect Wine Pairing

The bold, firm-fleshed trevally with its crispy skin pairs beautifully with a vibrant Sauvignon Blanc — the 2025 Shaw + Smith Sauvignon Blanc, available from our sister store My Wine Man — a vibrant, crisp white with bright citrus and herbaceous notes that cuts through the rich, oily fish beautifully.