RECIPES from our READERS

Te Ao Hou, Autumn 1953, Page 51

RECIPES from our READERS We are delighted that so many of our readers are sending us recipes. Our difficulty is to find enough space to print them all. This time we have chosen two ways of cooking kahawai that should, we think, interest many Moari house-wives. They have been sent to Te Ao Hou by E. M. Tapere, of Maketu. During the summer months many common varieties of fish are caught on our shores and at the mouths of our rivers. The kahawai, which is usually caught on a handline from the riverbank or off the beach, is perhaps the commonest of all. Keen fishermen, both pakeha and Maori, are very excited when they land several large fish, weighing from 4 to 6 pounds, in quick succession. Kahawai often come into the harbour or river mouth for fresh water on the turn of the tide—sometimes whole shoals of them. In the whitebait season they follow the herrings, which in turn prey on the whitebait as they come in from the sea. Compared with trevalli, schnapper or butterfish, kahawai have very little fat content, but with a little care they make very good eating.