🔥 Giant Naqqa Caught & Cooked to Perfection – Wild River Feast!

A Monster in the Current
It was just after dawn, the mist still hugging the riverbanks, when we spotted a ripple that hinted at something massive moving beneath the surface. We weren’t wrong. What followed was a half-hour battle of grit, line tension, and sheer determination. When the water finally broke, a giant Naqqa—a prized freshwater predator—revealed itself, glistening under the early sun.

At nearly a metre long, with a thick, muscular body and sharp, predatory eyes, this Naqqa wasn’t just a catch—it was the main event of the day.

For those unfamiliar, Naqqa is a native river species found in remote parts of New Zealand and parts of Oceania. Known for its power, elusive behaviour, and rich, meaty flavour, it’s the kind of fish that turns fishing trips into legends.

Preparing the Beast
Once back onshore, we wasted no time. The Naqqa was cleaned and scaled riverside. Its muscular build made for dense, flavour-rich fillets. But this wasn't going to be your average pan-fry.

Instead, we had something bold in mind: fire-roasted Naqqa, seasoned with native herbs and slow-cooked over open flames using a traditional bushcraft spit method.

Here’s how we turned this river monster into a once-in-a-lifetime meal.

Daniel Chyi 戚钊

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