Thread: Kahawai

I think bottling/canning them (like salmon or tuna) is best if you want to keep it for a while but never done it myself. I'm sure Google can help though.

we fillet and put them in a brine for 12 hours pat dry with paper towels .cover the flesh side with cracked peper and piri piri seasoning and cold smoke for 8 hours .let set in fridge for a night and vacume pack you can freeze or leave in fridge will keep for 6 weeks in fridge no problems
cheers john