Learning how to kill or “iki” your fish to treat them humanely is part of fishing and caring for your catch can really enhance the eating quality and minimise waste.
Kahawai are generally accessible around New Zealand’s coastlines, river mouths and estuaries. They’re a bit underappreciated as an eating fish, but when the flesh is bled and the fish is stored properly they’re blimmin’ nice. Kahawai are a versatile fish with lots of options for eating, they're great smoked, raw and crumbed.