Seasonality – Year round
Catching Method – Trawl, troll, long line, ledger, soft bait
Raw Preparation – Yes
Cooked With Skin On – Yes
Preferred Cooking Methods – Pan-fried, baked, smoked, seafood stews/curries, crumbed, battered
Substitutions – Trevally, Kingfish, Mackerel
Often thought and spoken of in NZ as the ‘People’s Fish’! There is a better than average chance of catching a Kahawai when you venture out for a fish, be it from a boat, off the rocks, or wharf.
Kahawai has been an underrated fish for far too long. Most have understood and tasted the rewards of smoking this beautiful fish, however many are still oblivious to the other delicious ways of cooking and consuming this ripper of a fish. It lends itself to practically any application. It is fantastic raw – sashimi style, or as a ceviche of some sort. Battered Kahawai is a fantastic option as well.
Sautéed in a pan works a treat, as does baked, or smoked in a fish pie. Most people know you should ‘bleed’ a Kahawai if you catch it, however the most important thing is to let it sit on ice for at least 24 hours before filleting. Once you remove the skin, take a sharp knife, cut, and discard the dark red blood line that runs down each fillet.