In New Zealand, this is known by the Māori as araara, and is generally confined to waters north of Cook Strait, although it sometimes reaches as far south as Otago in the summer.

This White Trevally is a consumed in Japanese as Shima Aji & I love hearing Chefs reactions as they get first glimpse of these incredible animals from the Northern Hauraki Gulf.

Fish are Ikijime killed so the sashimi quality of the flesh is outstanding offering a gorgeous firm delicate bright flavored finish.

It’s not all easy to find shimaaji in the United States. The sweet flesh is often described as a cross between aji and hamachi—a truly amazing experience.