Look at these beauties ok not the biggest fish ever caught but my six year old was pretty pleased with himself. The kahawai is not considered a glamorous fish and is often used as bait. It's fatty flesh lends itself to being smoked and that is exactly what I chose to do.
So guts out and heads off don't worry about scaling the fish and leave the skin on. Split the fish down the center and open out the kahawai. For each fish I cured I used 1 tablespoon sea salt, 1 tablespoon brown sugar, 1/2 tablespoon fresh thyme leaves and a good grind of black pepper. The kahawai was covered and refrigerated overnight to cure. Approximately 12 hours later the cure was rinsed off and the fish smoked. In my hot-smoker I used 2 Tablespoons of oak shavings with a drizzle of whiskey and a couple of fresh bay leaves for a light herbal note.