Once caught it is imperative that the fish is killed, bled, gutted then chilled till it can be taken home and filleted.
When filleting make sure all the dark red flesh is trimmed off.
When some have disregarded this bountiful fish as mere cat fodder it is due to the fish not being bled or the red flesh not trimmed off. This will cause a very strong “fishy” flavour. Kahawai is great to cook with as it has a firm texture and holds together well.
Although it is without the superstar status of salmon it is still high in oil content and omega-3 levels.
Some favourite ways to eat your prized Kahawai:
– Smoked
– Thai green curry
– Fish pie
– Dipped in mix of flour, salt and curry powder then shallow fried
– Fish ratatouille
So why not dust off that fishing rod and head for the water. If not successful then enjoy the time of reflection – no wife nagging to mow the lawn, no toddler unravelling the roll of toilet paper; just
the sound of waves lapping, the sun on your back and the sea breeze on your face. You may even dream of fishing from your bedroom...
.
Laura-Rose is mum to two anglers in training, (aged 8 and 6) and wife to a part-time fisherman who does not fish
from his bedroom.
Fishing at Waimakariri river mouth, Canterbury
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