Kahawai means ‘strong in the water’. Long sought after by Maori, these beautiful, fighting fish are second only to snapper as New Zealand's most caught recreational fish species. You can still readily catch kahawai from the shore and at tidal river mouths, with a bag limit of 20 fish and no minimum size, while out on the water ‘work-ups’, the feeding frenzies where huge numbers of these fish go wild chasing prey, are legend among fishers. Kahawai: The people's fish is Gerard Hindmarsh's ce­lebration of this often under-appreciated fish. With history, information on biology and behaviour, plenty of fishing stories, vital tips on how best to catch them, details on how to prepare them for eating and smoking them, this book will tell you everything you need to know about kahawai. But perhaps one of the most useful and attractive aspects of this book are over 30 recipes from Melanie Walker. Kahawai deserves a better reputation as an eating fish, as prepared properly, it is delicious. These recipes cover everything from using smoked kahawai, through to how to prepare risottos and fish cakes. Kahawai truly is the people's fish, and this book is the complete guide for all New Zealand fishers, boaties, foodies and anyone else who appreciates and treasures our marine environment.