Recipe by Tom Hishon
It’s been a cracking summer here in Aotearoa. Last week I was out on the water with a few mates fishing the Hauraki gulf, hoping to catch a Kingfish. The water was glassy and the tide was an hour off high, birds pointing us to the work ups. Kahawai were feeding on anchovies and pilchards. The Kingfish had arrived and we were excited.
It was a successful morning – we landed a Kingy. High fives were given and many cries of YES played out. We caught the fish using a line and hook, then Ikijime to humanely put it to rest on ice. Over the coming week, every part of the fish was utilised by way of hot smoking, curing, sashimi, bbq’d steaks, broth and fish pies. I feel a strong sense of gratitude to have access to a wild fishery at my doorstep. By way of respect I follow a simple rule, take less use more.
I created this dish to reflect the present season and champion a remarkable fish.
Mauri Ora
Tom Hishon
Chef and Co Owner
Orphans Kitchen | Daily Bread
Auckland, Aotearoa
