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Traditional kawakawa tuna is literally translated as "justice eel" in the Māori language. However, the tuna refers to an eel that is found in freshwater and migrates to the ocean before returning to freshwater to breed. Much like the kawakawa leaf which is used to describe this tuna, it embodies the resilience of the eel to survive in different environments.
There are several types of Kawakawa tuna that differ in color, habitat, and food preferences.
Shortfin eel
The shortfin eel is found in most parts of New Zealand. It was introduced to Australia and some Pacific Islands. This species has relatively short fins compared to other eels. It comes in various colors from dark brown, to greenish-grey, and pale yellow on the underside. It prefers freshwater rivers, lakes, and sometimes migrates to the ocean.
Longfin eel
The longfin eel is exclusive to New Zealand and mostly found in cooler, longer rivers and lakes. It has long pelvic and pectoral fins. This species grows to be significantly larger than the shortfin. It comes in dark olive, brown, or black with a lighter underbelly.
Tasmanian eel
It is found exclusively in Tasmania. It resembles the shortfin eel but Tasmania kawakawa is also generally larger and comes in dark gray or brown colors.
Pacific eel
This is a general term for various species of freshwater eels found across the Pacific Islands. They come in diverse colors and sizes depending on the island where they are found. They inhabit freshwater rivers, streams, and mangrove swamps, and sometimes migrate to the ocean.
Kawakawa tuna is a highly valued fish for its nutritional benefits and is widely used in various industries. Because of its tender and flavorful flesh, it is considered a delicacy and commonly used in culinary industries. It is used to prepare diverse dishes like soups, stews, barbecues, sashimi, and more. It is also deeply rooted in Māori culture where it is used in traditional Māori healing and wellness practices.
Culinary industry
Kawakawa tuna is widely regarded in the culinary industry because its flesh is tender and has a rich, distinct flavor. It is considered a delicacy in New Zealand and Pacific Island cuisine. It is prepared in various ways such as roasting, smoking, making soups or stews, and can be eaten raw as sashimi. It is highly sought after because of its historical significance and versatile applications in cooking.
Māori culture
In Māori culture, kawakawa tuna was used to embody the concepts of balance and resilience. The Māori people of New Zealand have a special cultural perspective on the kawakawa tuna. They used it in their traditional dishes like "hangi" which are meals cooked in underground steam pits using heated stones. This practice reflects their deep respect for nature and sustainable use of resources.
Health and wellness
In modern New Zealand, Kawakawa leaves are used in some organic and natural health products like teas, tinctures, and skin care products. It is known for its anti-inflammatory, antibacterial, and antioxidant properties. There are ongoing studies into the medicinal properties of kawakawa tuna and its potential for nutritional supplements and natural remedies.
Fishing and aquaculture
Kawakawa tuna is targeted in local fishing industries of New Zealand and the Pacific Islands. It is caught using sustainable fishing practices that reflect a respect for the species and its role in the ecosystem. Some aquaculture operations have begun to focus on the longfin eel to meet the demand while ensuring the species is not overexploited in the wild.
Kawakawa tuna has different features depending on its type. While both the longfin and shortfin eels are similar in many ways, there are distinct differences that set them apart.
Size
The longfin eel is typically larger than the shortfin eel. Adult longfins can be up to 1.5 meters in length while the average shortfin adult is around 1 meter long, though some can grow longer.
Fins
The most distinguishing feature between the longfin and shortfin eels is the length of their pectoral and pelvic fins. The longfin eel has long, slender fins which give it a more elongated appearance in the water. Shortfin eels have relatively shorter fins.
Migrations
Longfin eels spend more time in freshwater and are believed to migrate to the ocean only when they’re ready to spawn. Shortfin eels tend to migrate between freshwater and the ocean more frequently, including during their early life stages.
Reproduction
Longfin eels spawn in the Tasman Sea and their larvae drift back to freshwater, whereas shortfin eels spawn in the Pacific Ocean, with shorter larvae drifting to a broader range of regions.
Habitat preference
Longfin eels prefer cooler, longer rivers and lakes in New Zealand while shortfin eels are more adaptable and found in a variety of freshwater habitats, including faster-flowing rivers.
Kawakawa leaves have long been a staple in Māori culture for their healing properties. They are commonly made into Kawakawa tea which is soothing to the stomach, boosts the immune system, and alleviates cold and flu symptoms.
Kawakawa tuna refers to eels, particularly longfin eels, caught and cooked with Māori kawakawa leaves. The leaves are either wrapped around the fish or thrown into the cooking pit. Both methods imbue the flesh with a distinctive flavor that reflects the essence of Māori heritage.
Natural Kawakawa leaves can be easily distinguished from fake ones by the presence of small holes on the leaves, a feature absent on the fake leaves. The natural leaves also have a distinct aromatic fragrance, which, when crushed, becomes potent. In contrast, the artificial leaves lack both smell and texture, appearing excessively smooth. The fake leaves are made from plastic while the real Kawakawa leaves are made from real kawakawa plants.
The longfin tuna and its meat are particularly vulnerable to heavy metal accumulation. Buyers should get kawakawa tuna from reliable sources that test the eels for mercury and other heavy metals. Kawakawa tuna is sometimes consumed raw as sashimi or in native-style raw tuna. It is important that the fish is fresh, hygienically handled, and free from parasites like anisakis.
Like other freshwater fish, kawakawa tuna can carry parasites such as worms. It is important to visually check the fish for any signs of parasites and ensure it is cooked properly. Fresh kawakawa tuna should be stored in the refrigerator and consumed within a day or two. If the fish is not consumed right away, it should be frozen to prevent spoilage and maintain its quality. Freezing also helps to kill potential parasites.
Some eels, especially those caught in polluted waters, can accumulate toxins such as PCBs or dioxins. Buyers should be aware of where the eels are sourced and whether the water quality has been tested for pollutants. Taking the leaves directly from the wild requires knowing which leaves to identify and avoiding overharvesting kawakawa plants to ensure their long-term sustainability. Only take leaves from kawakawa plants that are grown in uncontaminated soil and water. Avoid plants that have been exposed to pesticides and other chemicals.
It is important to wash the leaves thoroughly to remove any dirt, insects, or contaminants that may be present on the surface. This helps reduce the risk of consuming harmful bacteria or pesticide residues. Organic kawakawa leaves should be purchased from certified suppliers. They follow ethical harvesting practices and do not use harmful chemicals on the plants.
A1. Kawakawa tuna refers to eels, particularly longfin eels, caught and cooked with Māori kawakawa leaves. The leaves are either wrapped around the fish or thrown into the cooking pit. Both methods imbue the flesh with a distinctive flavor that reflects the essence of Māori heritage.
A2. Kawakawa leaves were used to treat various ailments such as stomach issues, respiratory problems, and skin conditions. Today, it is known for its anti-inflammatory, antioxidant, and antibacterial properties.
A3. Kawakawa tuna is prepared in various ways such as roasting or cooking it in the traditional Māori way of cooking called “hangi,” where the fish is wrapped in kawakawa leaves and then steamed in an underground oven.
A4. Some eels, especially those caught in polluted waters, can accumulate toxins such as PCBs or dioxins. Buyers should be aware of where the eels are sourced and whether the water quality has been tested for pollutants.
A5. Kawakawa leaves should be consumed in moderation. It is recommended to consult a healthcare professional before using kawakawa leaves, especially for pregnant or nursing women or people with pre-existing health conditions.
