Kahawai is such an underrated fish by many, generally because they have either never tried it or have never looked after and respected it properly once caught. Of critical importance once caught, is to bleed and place straight into a cold slurry (preferably salt ice and seawater). I prefer to run a knife from just inside the gills and then straight through under the throat, and I also make a small cut at the tail end. When cared for this way you cannot go past them as an eating fish.

 

My 3 favourite methods of preparing kahawai are as follows:

 

Cajun

 

If you like something a little spicing then kahawai cooked this way is mouth-wateringly delightful.

 

I use Masterfoods Cajun seasoning, but any will be fine as long as it has some coarseness to it rather than a fine powder.

 

Once you have filleted the kahawai coat liberally with the Cajun seasoning on both sides of the fillet and let sit for 5 mins prior to placing into a hot pan with a combination of your favourite oil and butter. Ensure your non-stick pan has a good coating of oil and at least a generous tablespoon or more of butter.

 

Cooking time here is critical as you can very quickly dry out the fish turning a great meal into a good one.

 

I cook mine (depending on fillet thickness) about 45 secs to 1min on each side. The Cajun should go quite dark but certainly not burn.

 

I would serve this up with a salad and accompany the fish with Unsweetened Plain Yoghurt as sauce, which compliments the Cajun seasoning well. Or alteratively place the hot kahawai between two slices of fresh buttered white bread.........

 

 

 

Smoked

 

Cold Smoking and Warm Smoking a great if you have the right equipment but I smoke all my fish with a Kilwell stainless steel smoker (DO NOT buy a cheap smoker) because it is quick and easy and I am eating it hot between slices of fresh white bread and complimented with an ice-cold corona within about 20 mins. I use manuka wood chips as the flavour is fantastic.

 

Preparation

 

I head, gill and gut my kahawai then split the fish down the middle running a knife the full length down one side of the backbone, then a 90 degree cut at the tail so the whole fish is butterflied open.

 

Ensure the fillet is clean and then rub in Non-Iodised salt (this is important) do NOT use table salt. Follow the salt with plenty of brown sugar. Let the fish sit whilst the juices get going and I then hang the fish for about 5 mins before placing into the smoker.

 

An alternate for the more adventurous is to get a small bowl of brown sugar and add Bourbon until you have a nice paste consistency. Rub this into the flesh after you have salted. This variation is a truly delicious combination of smoking and the natural smokey flavour of bourbon.

 

 

 

Sashimi

 

This method is pretty simple really. Using a very sharp knife fillet the fish and cut off any dark red flesh that you may see along some parts of the fillet.

 

Then cut into pieces of your preference. I prefer to have strips around 5cm long and keep the nice and thin approx 5mm.

 

Dipping Sauce

 

My favourite is soy with fresh lemon juice added. You also can’t go past soy with fresh wasabi.

 

I would also advise using chopsticks as for some reason it just tastes better when using them…

 

I have served it up this way to many that have questioned my honesty when I have told them that it is kahawai.

 

 

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Anyway that’s my bit on what I do with Kahawai. Let me know what you think.

 

Cheers

 

Mark

 

 

i've done it all and i still can't go by this...

 

I dry marinate overnight in Garam Marsala, Curry Powder and Ground Cumin seed.  By the next morning the dry marinade has absrobed the moisture from the fillets and is quite sticky.  Cut into large chunks, sear on a hot plate and then into the curry to finish cooking...  beaut!

 

Nice recipe Lev - gonna have to try that next time I get a few...  Reckon that might be quite nice with hotsmoked fish...

Of critical importance once caught, is to bleed and place straight into a cold slurry (preferably salt ice and seawater). I prefer to run a knife from just inside the gills and then straight through under the throat, and I also make a small cut at the tail end. When cared for this way you cannot go past them as an eating fish.

 

Mark

Thanks for the info - but just to bring you up on something - your killing method above is well - crap.

I was also told that method and its total bull****.

An old fishing person I knew took me to task over this and he was right

 

There is absolutely NO need to bleed them - if you handle them right

 

AND right is:

Iki the buggers fast and true.

Once dead take a 5mm rope and wind it through the gill to the mouth so you have them on a bite in the rope - even the rope up the - THROW them back over the side and leave them in the salt water till your ready to go home - hopefully a long time

 

The fish will then marinate in sea water and the result when you get home is the best fish you have tasted - far better than any snapper.

 

If you don’t like the blood line down the back cut it out but it’s been my experience that once treated like this the meat maybe red but the taste is all the same..

Give it a go and you will NEVER bleed a fish again.

 

Enjoy!

 

 

Isn't it amazing how some of the 'ole methods are being disputed.

 

In truth I myself have not noticed any difference between Kahawai that has been bled and those that haven't, sooo...

 

That is what I love about fishing and that is you never stop learning and new ways to approach old methods...

 

Yeah mate, I do it all the time its absolute mint!

Another variation is to use cream instead of coconut. What we do is grate onion on the very fine side of the grater so that you are getting onion pulp and juice, add lemon and lime juice, marinade in that for few hours, add cream and salt and the longer it is left the better, even 24 hrs in the fridge before eating and the fish will be melt in your mouth soft - Premo!

Tried this last night, damn that was good!

The fish was bleed and stored in an ice slushy after catching. I'm really just after some reassurance that at a later date I can grab it out of the freezer, defrost it overnight then create the cajun dish or a nice thai curry without it tasting blahh.

Thoughts?

2. Dont leave it too long in the freezer, it does deteriorate slowly. Ideally eat within a couple of months, anything more than 6 & its bait.