Kahawai are fished all around the North Island and north of Kaikoura in the South Island. They are torpedo shaped with a dark green back, moving into blue/grey flanks with a white belly. They form massive schools and feed on small fish and krill.
Kahawai flesh is medium to dark which lightens when cooked. It’s suited to baking, marinating, smoking, frying and in curries.
AU: Australian SalmonCIS: Australiyskiy Losos, Bolshoi ArripFR: Saumon AustralienJP: Oki Suzuki, SakeKR: Bangeo
From the sea to your plate, we’re always looking for new ways to make the most of our beautiful New Zealand seafood. Check out some mouth-watering recipes from Sanford and Sons and try something new tonight!