Thread: Kawahai on lightweight setups

Originally Posted by Barry the hunter

try it Samoan style fillet and cut of any red meat cube it and marinate for 12 hours in lemon juice - drain that of and add one tin coconut cream - a little chopped onion - I like a little parsley or coriander - salt black pepper - try that really good -

Yeah, I did once and this maybe is so far the only way to get rid of the particular smell of kahawai.

Originally Posted by Black Rabbit

Yeah, I did once and this maybe is so far the only way to get rid of the particular smell of kahawai.

It does have a distinctive smell. Not everyone can smell it. I can tell when a kahawai has been in my chilly bin after the event. I made a beautiful plate of kahawai sushi for my family once. They couldn't get enough of it and I was gagging after my first bite. That said, I have come around to eating cooked kahawai, but it must be killed quickly, bled, gutted and iced properly.

Originally Posted by MB

It does have a distinctive smell. Not everyone can smell it. I can tell when a kahawai has been in my chilly bin after the event. I made a beautiful plate of kahawai sushi for my family once. They couldn't get enough of it and I was gagging after my first bite. That said, I have come around to eating cooked kahawai, but it must be killed quickly, bled, gutted and iced properly.

persist with it people its a very underrated fish - I like it egg and bread crumbed pan fried fresh and yes its gill bleed - but then I can tolerate fish that is not ya bland crappy blue cod - now go up the east coast and you will be served Kahawai boiled in a big pot - and the way it is eaten is butter a piece of bread take some kahawai and onion close it into a sandwhich and munch - its damn good trust me -