Thread: Kahawai favorite uses

We did well on the kahawai yesterday as they were boiling up and smashing the young piper so I have a few filets to chew thru

apart from smoking some up and hawaiian ish Poke I dont really have many uses for kahawai and in general dont give it the respect it deserves as an eating fish
generally we bait them as well but I thought id ask what everyones other than smoked and raw poke what people are doing with them

these are well cared for bled and looked after because I was planning on putting at least some into poke and it needs to be super clean and well looked after for that

how do you use kahawai?

I've only just started eating them again. Just smoke 'em, they freeze well after smoking.

Alternatively, this is a great recipe, although I haven't tried with kahawai: https://www.youtube.com/watch?v=sUkt...erabadiRuchulu

Last time I tried eating raw kahawai, I was gagging! Wife and boy loved it, I can't do it. Same for cooked other than smoking. They have a very distinctive taste, not bad, just not for me. I can even smell it when they're alive or have been in my chilly bin! I'm not usually a fussy bugger, dined on smoked skippy the other night.

What is poke?
I like the top loin as sashimi, chill to almost frozen and slice thinly, soy and wasabi dipping.
Otherwise I smoke it and freeze then use for fish pies.
Not a huge fan of it pan fried.

Originally Posted by veitnamcam

What is poke?
I like the top loin as sashimi, chill to almost frozen and slice thinly, soy and wasabi dipping.
Otherwise I smoke it and freeze then use for fish pies.
Not a huge fan of it pan fried.

https://youtu.be/VGqoMTER7Jw
This is what peaked my interest
Hawaiians way of eating raw tuna
It’s great with salmon and pretty good with kahawai/kingfish and other sashimi type filet
I use it as a loose idea and just use what’s on hand


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Originally Posted by veitnamcam

What is poke?
I like the top loin as sashimi, chill to almost frozen and slice thinly, soy and wasabi dipping.
Otherwise I smoke it and freeze then use for fish pies.
Not a huge fan of it pan fried.

I’d be a shamed not to know, at your age!

Our whole extended family loves fresh kahawai, usually just fried with a flour coating. Sometimes we use the stuffing mix from the supermarket to coat it, it gives a bit more flavour than plain breadcrumbs. we find it doesn't like being overcooked and doesn't freeze well.

Originally Posted by Cigar

Our whole extended family loves fresh kahawai, usually just fried with a flour coating. Sometimes we use the stuffing mix from the supermarket to coat it, it gives a bit more flavour than plain breadcrumbs. we find it doesn't like being overcooked and doesn't freeze well.

Yes.

My 10¢ - disclaimer, I am a Cordon Bleu Chef.

Yes they need bleeding. I cut them through the under-body about 1/2 an inch behind where the gill plates meet. This cuts the front of the heart off. Then put them on a stringer in a rock pool or over the side of the boat, this pumps the blood out and replaces it with salt water, as they expire.

Scale and gut them on the rocks or out at sea, much easier when just caught. Keep them chilled.

When filleted, I like skin on (but no need if you don't), lightly dusted with flour and fried in a mix of oil and butter. Butter for the flavour and the oil stops the butter burning.

Seasoning- people don't know, but chefs use of salt and (in this case) white pepper is crucial.

A pinch or two of salt over the frying pan whilst cooking (not too much as there's salt in the butter) and make sure each fillet gets a sprinkle of pepper.

Cook until each piece is only just cooked in the middle, then serve.

As mentioned above, over cooked will be stringy and sour. Properly just cooked it will fall apart on the fork. Lemon wedges on the side.

Bon appétit.

Originally Posted by MarkN

Yes.

My 10¢ - disclaimer, I am a Cordon Bleu Chef.

Same... get the cordon bleu out of the freezer, and chuck it in the oven. 180deg for 30-40 mins, allow the thermonuclear fake cheese to cool, and ready to eat! Just don't ask why the chicken has air bubbles in it...



In all seriousness... that sounds bloody good! Top tip on bleeding them too, thanks!

Poke is basically raw Cam, cubed and served on rice with veges and sauces with lemon to give it a quick cook.

https://en.wikipedia.org/wiki/Poke_(Hawaiian_dish)

Kingfish poke #1

soak in milk and onions overnight then flour and fry in butter tastes like snapper

i tried smoking kahwai but couldnt find papers big enough

jokes aside, i enjoy it smoked but any other method its not for me

Kahwai is a stunning eating fish. I will take Kahwai over snapper any day - more flavor!

One favorite in our house is to cube it into bite size pieces, roll it in flour, egg and spiced bread crumbs and pan fry with butter. Best fish bites you will ever get.

Originally Posted by hotbarrels

Kahwai is a stunning eating fish. I will take Kahwai over snapper any day - more flavor!

One favorite in our house is to cube it into bite size pieces, roll it in flour, egg and spiced bread crumbs and pan fry with butter. Best fish bites you will ever get.

this is all I could think about when getting home

didnt have any of the coatings but tried the bite size pieces as thats what we do with other strong tasting things to make them more mild
works a treat even without the coating about reducing the intensity of the kahawai
great idea I think im gunna do more fish bites in the future as they are convenient way to eat fish

i had to check out what "poke" was euwwwwwwwwwww
its got vege in it !!!
rice yes, raw fish yes but vege?