All of them got on the small ocean angler "anchove 21g flea"

Ranging from 55>61cm was a good workup for my wife, she still have a sore arms three days later:)))

Sashimi, Smoked and some for neighbours.

Brine for 24hrs, Himalayan salt & brown sugar. Before placing in smoker add small amount of garlic salt, dry dill and mapple sirup. Smoked for 4hrs on low temp. 150f-65Cel. Wood used: 50% Mapple, 25% Cherry, 25% Manuka. Very moist. 

Best ever smoked Kahawai to date :)

P.s. Few years ago i faced dilemma how to dry brine large quantity of Kahawai or other catch for over 24hrs.

Got few 30L sistema plastic containers, they work really well imo.

     

Wishing All happy holidays ;)