Kahawai: The People's Fish
Kahawai means 'strong in the water'. Long sought after by Maori, these beautiful, fighting fish are second only to snapper as New Zealand's most caught recreational fish species. You can still readily catch kahawai from the shore and at tidal river mouths, with a bag limit of 20 fish and no minimum size, while out on the water 'work-ups', the feeding frenzies where huge numbers of these fish go wild chasing prey, are legend among fishers. Kahawai: The people's fish is Gerard Hindmarsh's celebration of this often under-appreciated fish. With history, information on biology and behaviour, plenty of fishing stories, vital tips on how best to catch them, details on how to prepare them for eating and smoking them, this book will tell you everything you need to know about kahawai. But perhaps one of the most useful and attractive aspects of this book are over 30 recipes from Melanie Walker. Kahawai deserves a better reputation as an eating fish, as prepared properly, it is delicious. These recipes cover everything from using smoked kahawai, through to how to prepare risottos and fish cakes. Kahawai truly is the people's fish, and this book is the complete guide for all New Zealand fishers, boaties, foodies and anyone else who appreciates and treasures our marine environment.
Born in Wellington in 1957, GERARD HINDMARSH has fished for kahawai for about as long as he can remember. His interest in the fish only intensified after he moved to Golden Bay in 1976, and he still looks forward to their migratory influx every spring and summer. His previous books are Angelina: From Stromboli to D'Urville Island, a family's story, Swamp Fever: A Golden Bay memoir, Kahurangi Calling, and Outsiders. After graduating from Victoria University in 1979, MELANIE WALKER became a teacher before turning to her focus to artistic and culinary endeavours, writing and illustrating The Amrita Cook Book, which was published by the Lotus Yoga Centre in Wellington. She cooked in several other Wellington restaurants and cafes before settling in Golden Bay where she worked at a combination of wedding catering and art teaching.