Anglers always divulge their true cooking skills when asked to give a recipe for kahawai. This thread, as usual, is testament to such an opinion.

Kahawai, like most pelagic fish is not a candidate for freezing, the quicker it is cleaned, then washed in salt water and cooked, the better the end result. The larger fish can be rather bland so this is where your skill with a filleting knife can shine. Follow the Asian community and learn a little about herbs and spices and you can have a fish that will hold it's own with any other.

If you are an angler that lands a kahawai then leaves it on the beach until you go home, or worse still places the uncleaned body in a polythene bag where it can sweat, the meal you get is exactly what you deserve.

Well done Jaypeegee, nice to read someone knows their way around the kitchen.