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

Yeah amazing how much it cleans up the flavour. Almost all fish benefit from at least a day or 2 in the fridge.

KY blood is metallic tasting so a good bleeding process is essential. I also think it's more fussy around handling procedures. Than other fish, really noticeably benefits from gutting and Gilling. Much more than snapper or dory or similar.

Get the guts and gills out as soon as its bled(keep roe for the smoker, they are primo). Get it on ice (or better yet a slurry) straight away, and don't eat while still in rigor and you will have an excellent eating fish, whichever way you want to prepare it