Kahawhai

About this product

A dark, medium textured fish that lightens on cooking.

Kahawhai are a Pelagic fish found around the New Zealand close. They are often sighted close to shore, schooling in large numbers.

The main fishery for Kahawhai are around the North Island, in the Cook Straight and north of Kaikoura in the South Island, at depths between 60-100 metres. Commercially, most Kahawhai are caught by purse seine.

Key Information

Family

Kahawhai belong to the Arripidae family (Kahawhai).

Physical attributes

They have a green-blue body above which sometimes shades to a dark blue or purple. The belly has irregular dark markings, shading to a silver-white. Their body is streamlined with a high front dorsal fin and slightly flat tail.

The flesh is dark with a medium texture.

Sustainability

Kahawhai is managed by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stocks assessment are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.

Geographical location

Kahawai are a pelagic fish seen in large schools close to the shore. The main fishery is around the North Island, in the Cook Strait and north of Kaikoura in the South Island at depths between 60-100 metres.

Market Names - New Zealand: Kahawai - Australia: Australian Salmon - Commonwealth of Independent States: Australiyskiy losos - France: Saumon Australien - Japan: Oki Suzuki - Korea: Bangeo

Flavour and cooking

Kahawhai has a dark coloured flesh that whitens on cooking. It has medium to thick flakes and a high oil content. Kahawhai is popular as a smoked fish but is also suitable for most cooking methods including baked, marinated, poached and fried. It is also a great option to use in curry recipes.