Latin Name: Arripis trutta, A. xylabion
Weight: 2–3kg, up to 5kg
Length: Length: 40–55cm, reaching 65cm
Family: Kahawai are a pelagic school fish of the Arripidae family (kahawai). Northern kahawai (A. xylabion) was only recognised as a separate species in the 1990s. The fish are a dark bluish-green with grey spots. At 95 centimetres, they are bigger than the common kahawai. They are found in northern New Zealand waters and around the Kermadec Islands.
- Wild Caught
- Farmed
Location
They are found around the New Zealand coast and are often sighted close to shore, frequently schooling by size. Kahawai are migratory along the coast.
Sustainability
Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.
Fishing Methods
Hook & Line
Seine
Trawl
Fishing Season
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JAN
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FEB
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MAR
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APR
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MAY
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JUN
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JUL
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AUG
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SEP
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OCT
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NOV
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DEC
Nutrition
Source: Riboflavin (vitamin B2), Thiamin (vitamin B1), Iodine, Iron, Potassium
Good Source: Niacin (vitamin B3), vitamin B6, vitamin B12, vitamin D, Phosphorus, Selenium, Omega-3 fatty acids
Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.
Did you know?
Kahawai feed en masse by herding baitfish to the surface. The foaming waters attract throngs of seabirds, particularly terns and shearwaters, to the conveniently arranged feast.
Cooking Tips
Kahawai flesh is dark-coloured with medium to thick flakes. It is popular as a smoked fish. Try it:
- baked
- smoked
- marinated
- poached
- fried
- in a curry
