Thread: Kahawai favorite uses

Originally Posted by gimp

Dry aging kahawai firms up the flesh nicely for even better sashimi


I gut & gill & scale, make sure they're nice and clean and very dry, then hang in my meat/beer fridge for several days from a bit of string before filleting. Seems to improve the quality of the flesh. I haven't tried it with any other fish yet - except albacore tuna; but I left the fridge too cold and froze them so it was a failed experiment there

Works well with snapper, kingfish and trevally too.