Home  Seafood Crustaceans Kahawai |
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Kahawai |
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Seafood -
Fish
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Kahawai (Arripis trutta) |   | | Common Name: | Kahawai | | Scientific Name: | Arripis trutta | | Other Names: | Australian Salmon (Australia), Saumon Australien (France), Oki Suzuki (Japan), Bangeo (Korea). | | Family: | Arripidae | | Description: | The average size is 40-55 cm, weighting 2-3 kg but some up to 65 cm and 5 kg. Specked light green-blue above, white below, juvenile fish with additional brown markings. | | Main Season: | Caught all year round, but main season in April to October when schooling at surface. | | Resource: | Occurs around New Zealand and southern Australia. Not related to true salmons, despite its alternative names of Pacific salmon and Australian salmon. Mostly taken by purse seine, some in trawl. A moderate resource. | | Characteristics: | Flesh rather dark but lightens on cooking. Medium texture, strong flavour. Especially tasty when soused, smoked or cooked by moist heat i.e. poaching or steaming. Suited to canning, when the flesh turns a delicate pink. | | Common Packaging: (packaging may vary between vessels) | | Whole | Size graded, bulk packed, polylined cartons. | | H&G / Dressed | Size graded, bulk packed, polylined cartons. | | | | | | | Absolute Foods Ltd
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