Thread: Kahawai

@veitnamcam, secondhand shops often have them...

Originally Posted by EeeBees

@veitnamcam, secondhand shops often have them...

Just scored a dozen off of trade me.
The trouble with second hand shops is they work while I work.

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Problem with kahawai is the flesh is so oily hence it oxidises and goes fishy when frozen. Im no expert but hot smoked has worked well for me- cooks the oils in , not sure cold smoked would do the same?
If you are rich or know a beekeeper, try using manuka honey and salt instead of the brown sugar, awesome flavour. We eat then it cold over the next few days, dont freeze it at all.

Unloved kahawai and leftover (raw) frames are primo cray bait.

Kahawai dosn't freeze well generally as a fish species. Best to cook/smoke them within a day or two and eat.
And always bleed them as soon as they're caught.

Sorry old thread but hey, tis the season . . .

Caught three on Friday. Could have caught more but had enough for a feed or two.

Originally Posted by jakewire

They must be very widely spead around the country.
Are they further south as in dunedin and south from there?

Use to be tons of them around the Waitaki river mouth years ago.

Kahawai is very good as Sashimi.

Originally Posted by veitnamcam

Im on the hunt for some Jars and goin to bottle some.

freshchoice sells them new still.....

back in another life..we used to open up red cod and leave them laying in layers of course salt,it would dry the fillets out completely and I believe if memory serves me right they were sold to mexico..... no reason it wouldnt work with kahawai before smoking...

Had sushimi kawhai tonight.. in lime juice had no lemon..Wasabi mayo.sushi ginger and soy..good as .bled the kawahais well

Originally Posted by Chur Bay

Kahawai is very good as Sashimi.

ya good man Chur Bay -hate to see people wasting fish - I like Kahawai - bleed - marinate in lemon juice good 4-6 hours - mix in some coconut cream freshly chopped spring onion bloody delicious

I'm going to be the guy who hates goat meat on this thread. I cannot stand raw or cured kahawai. It makes me want to vomit. I'm not a fish snob, we eat sea perch, mackerels and wrasses on occasion, there's just something about kahawai. I can smell if freshly caught kahawai has been in my chilly bin. That said, I've recently weaned myself back on to cooked kahawai. Iki, bleed and ice of course. Smoked is fine, but I suspect an old man's testicles would be fine smoked.

Originally Posted by MB

I'm going to be the guy who hates goat meat on this thread. I cannot stand raw or cured kahawai. It makes me want to vomit. I'm not a fish snob, we eat sea perch, mackerels and wrasses on occasion, there's just something about kahawai. I can smell if freshly caught kahawai has been in my chilly bin. That said, I've recently weaned myself back on to cooked kahawai. Iki, bleed and ice of course. Smoked is fine, but I suspect an old man's testicles would be fine smoked.

if they were anything like lambs nuts likely not - was once served them for breakfast when mustering on East Coast - the others thought they were special - got on horse and felt bloody crook all day

Fillet Kahawai.
Cut Fillet lengthwise
Slice off dark flesh
cut thinly.
Dip in soy sauce Proper sashimi soy sauce the one with the red lid.
Eat.

It's pretty good.
Try it some time.
Proper Sashimi is plain FRESH raw fish. No lemon juice.
I've eaten it all and Kahawai is pretty good.
Only behind Trevally and Kingfish. Not counting Tuna or Broadbill as Joe average doesn't get to eat them .

Hot smoked this this-morning, Salt and brown sugar over night. Manuka sawdust. Yummy.

Originally Posted by Chur Bay

Fillet Kahawai.
Cut Fillet lengthwise
Slice off dark flesh
cut thinly.
Dip in soy sauce Proper sashimi soy sauce the one with the red lid.
Eat.

It's pretty good.
Try it some time.

Yup I've blind tested it a bunch of times as sashimi, top eating fish.

Did one over coals on the rotisserie the other night, that was good as well.

I've. Also got into dry again the odd one, really takes away the fishy smell from them. Super interesting as you think it would get stronger/fishier, but no flavours gets more meaty and texture soft. So good