Trevally (Pseudocaranx dentex)

Best Spots to Target Them

You'll find Trevally all around New Zealand’s coastal waters. They love areas with strong currents and plenty of baitfish, so keep an eye on rocky headlands, reefs, estuaries, and harbour mouths. Hot tip: if you spot birds diving into the water, there’s a good chance there’s trevally feeding underneath.

Recognising the Species

Trevally have a deep, compressed body with a metallic blue-green back and silvery sides. They often show a yellowish tinge along their sides and a forked tail. Younger Trevally can look more golden, especially when schooling in shallow waters.

Size and Legal Limits

They typically grow to 1–5kg, with larger specimens reaching up to 10kg. Trevally mature around 2–3 years of age and are known for their speed and agility, making them a thrilling catch for spearfishers. 

In New Zealand, the minimum legal size for Trevally is 25cm, and there's a combined daily bag limit of 20 finfish per person, which includes Trevally.

For more detailed regulations, visit the  Ministry for Primary Industries (MPI) website .

Trevally move fast and tend to face into the current. Swim into the current for your best shot at spotting them early. Stay high in the water column, drift slowly down, and use rocks or kelp for cover. A sneaky approach is key — coming in from behind gives you a better chance of getting close.
A 75–90cm speargun is perfect for the close-range action around reefs and rocky points where trevally hang out.

Scientific Name : Pseudocaranx dentex

Average Weight : 1–5kg (bigger ones are out there though!)

Habitat : Rocky reefs, estuaries, and current-heavy areas

Diet : Small fish, crustaceans, and plankton

Fun Fact : Trevally are crazy fast – they can swim up to 50km/h!

**Be sure to check out the MPI site to see the legal take size for your area.

Trevally has firm, white flesh that’s perfect for sashimi. Here's a simple Kiwi-style recipe to make the most of your catch:

Trevally Sashimi

Ingredients:

• Fresh trevally fillets

• Soy sauce

• Wasabi

• Pickled ginger

• Lemon or lime wedges

• Spring onions (chopped)

• Sesame seeds (optional)

Method:
Chill your fillets well. Slice them thin with a sharp knife, plate them up, and serve with soy sauce, wasabi, pickled ginger, and a sprinkle of spring onions and sesame seeds if you like. A squeeze of lemon or lime on top takes it to the next level.