Kahawai are a pelagic school fish of the Arripidae family.  They have a greenish-blue body above, sometimes shading to dark blue or purple, with irregular dark markings and spots, and shading to silver-white below. 

Most Kahawai caught commercially are A. trutta, though another species A. xylabion is occasionally caught in far northern New Zealand waters.  Both species are managed under the same TACC.

Kahawai Fishery

Kahawai are found around the New Zealand coast and are often sighted close to shore, frequently schooling by size.  The main fishing grounds are around the North Island, in Cook Strait and north of Kaikoura in the South Island.  Commercially, most Kahawai are caught by purse seine year-round, but are often targeted in the winter when the Skipjack Tuna have moved north.  When caught, they need to be bled and chilled.

New Zealand's Kahawai fishery is managed by strict quotas, which allow only a set amount of Kahawai to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 2,728 metric tonnes for the 2009/10 fishing year.

Kahawai Meat Quality

Kahawai fillets have medium to thick flakes.  They have a high oil content and high Omega-3 levels.

For meal ideas using Kahawai, check out the recipes on the Greatest Meal on Earth website.