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Thread: Kahawai favorite uses

  1. #46
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    im not so keen on aging kahawai but a big slab of bluefin in the fridge is beaut to calve off slices like a cooked roast for up to a couple of weeks

    we bucket salt our bait and it over time gets all sorts added to it and is affectionately known as mongrel mix
    works a treat on the set line and really lowers the costs of bait
    but anything that reminds me of that (and its a good % kahi) is not a good smell association
    bluefin slabs dont seem in the fridge to change much if any during the week + its in the fridge

  2. #47
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    Quote Originally Posted by veitnamcam View Post
    What is poke?
    I like the top loin as sashimi, chill to almost frozen and slice thinly, soy and wasabi dipping.
    Otherwise I smoke it and freeze then use for fish pies.
    Not a huge fan of it pan fried.
    Id be a shamed not to know, at your age!
    Boom, cough,cough,cough

  3. #48
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    Last ones I caught, bled them straight away, filleted and pan fried in butter with salt and pepper. They weren’t to bad for bait fish
    Micky Duck and Longrun like this.
    Boom, cough,cough,cough

  4. #49
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    Do you guys like hot pot? I tried once in AKL, that day I caught a load of Kahawai, big sized. I used goat meat to make soup first as shown in picture, and sliced kahawai into piece for hot pot. The result was fairly good, goat smell took away kahawai `s and kahawai `s smell make goat smell not that strong anymore.

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    Always short of one more good fishing & hunting friend.

  5. #50
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    I scale and take the fillets off without bleeding the fish. Pat the fillets dry, and put in a container with agricultural salt. I leave it in the fridge covered in salt for 2 days, then vacuum pack and freeze.
    Makes great bait for the longline, as it stays on the hooks very well. Happy to go to the effort to turn Kahawai into Snapper and Gurnard.

  6. #51
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    Quote Originally Posted by Bill999 View Post
    im not so keen on aging kahawai but a big slab of bluefin in the fridge is beaut to calve off slices like a cooked roast for up to a couple of weeks

    we bucket salt our bait and it over time gets all sorts added to it and is affectionately known as mongrel mix
    works a treat on the set line and really lowers the costs of bait
    but anything that reminds me of that (and its a good % kahi) is not a good smell association
    bluefin slabs dont seem in the fridge to change much if any during the week + its in the fridge
    That's all fine and dandy, but your not going to catch a bluefin down at the river mouth.

  7. #52
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    Quote Originally Posted by quentin View Post
    I scale and take the fillets off without bleeding the fish. Pat the fillets dry, and put in a container with agricultural salt. I leave it in the fridge covered in salt for 2 days, then vacuum pack and freeze.
    Makes great bait for the longline, as it stays on the hooks very well. Happy to go to the effort to turn Kahawai into Snapper and Gurnard.
    yeah we have a bucket of agricultural salt on dads boat
    we chop them into bait size pieces so they are ready to go straight out of the bucket
    no need to freeze them with enough salt and a cool spot in a shed

  8. #53
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    Try it in a Thai Curry. My fav is Asian Home Gourmet "Thai Green curry" 1 packet of sauce, 1 tin of coconut milk, slivers of carrots, beans, peas, baby corn, 1 sliced onion, prawns and cubed Kahawai
    Longrun likes this.

  9. #54
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    Mostly smoke kahawai or fry in pan fresh
    My youngest boy (8) wants me to cut them up for sashimi as soon as they come out of the water he absolutely loves it with a bit of soy

 

 

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