Cape Town, South Africa…I have been really enjoying South Africa…food is of course a highlight of any trip…the chance to eat things you have never had before and experience brand new flavors! Being situated on the water, Cape Town is a haven for seafood! But, I have been perplexed by fish I have never heard of and makes ordering very difficult…
Besides the typical Salmon, Tuna, and Yellowtail, there are a myriad of different species that are not popular in the USA or anywhere else I have travelled for that matter. So I did some research and compiled a list of some of these local delicacies…I have tried most and have really enjoyed the seafood of Cape Town!
Here is an overview:
Hake: They are a mild fish, having a more subtle flavour than cod. Hake is considered one of the best fish in the whiting family because of its firm, sweet, white meat and medium flake. Commonly used for delicious local fish & chips.
Kob or Dusky Kob: a much sought after fish, due to its firm, white flesh & mild flavor ensuring an outstanding culinary experience…usually prepared simply and delicious.
Kingklip: this fish has mild, sweet flavor with firm and dense flesh resembling monkfish, but softer and with large loose flakes. I have experienced a popular cajun preparation of this that was outstanding! The denseness holds up and is a delicious fish.
Soldierfish: This red fish with meat is kind of mushy, so you have to cook it longer so that it dries out a little. It can be fishy tasting but it is very popular in Japan as well as here in South Africa.
Snoek: This is the fish most associated with South Africa. It is sold fresh, smoked, canned and frozen. It is oily, extremely bony (although the bones are large and easily removed from the cooked fish) and has very fine scales which are almost undetectable, making it unnecessary to scale the fish while cleaning. Snoek has a very distinctive taste. It is prepared very much like tuna from sandwiches to Snoek cakes.
Bluenose: also known as antarctic butterfish: Bluenose have firm textured flesh, which is moist and succulent. The pink/white flesh whitens on cooking. Bluenose are regarded as premium fillets, which suit most cooking methods.
I love learning about anything new and I love to eat! I make every trip into a culinary experience from street food to fine restaurants, this way you really can get a feel of a place!
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