Kahawai Whole 1kg/Fresh
Kahawai flesh is dark-coloured with medium to thick flakes.
Kahawai are the second most commonly caught fish in New Zealand and managed under New Zealand's Quota Management System.
Preparation: Kahawai is great for smoking but can also be baked, marinated, poached fored or used in a curry.
Availability: Caught and available year round subject to catch.
Shelf life: Best consumed on arrival or within 3 days from receiving product.
Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.
Suggested wines: A fruity Chardonnay, will add an element of citrus and round out the flavour nicely. A medium-bodied Sauvignon Blanc will enhance the fish like a wedge of lemon and can offer good complementary flavours if you go with a herbacious variety.
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