Grilled Fish · Cape Coast
Snoek
Photo: Ossewa / Wikimedia Commons · CC BY-SA 4.0
After the Second World War, Britain imported tinned South African snoek to ease rationing; British shoppers disliked it so much that much of it went unsold.
A long, oily-fleshed fish caught off the Cape coast, traditionally split open and grilled whole over braai coals with a glaze of apricot jam, garlic and lemon, or salted and dried for sale at padstal roadside stalls. Harbourside vendors in Hout Bay and Kalk Bay sell it fresh off the boats.
Why it's made this way: Snoek has been central to Western Cape food culture for generations, prized as an affordable, plentiful catch that suits both immediate braaiing and long-term preservation by drying or smoking.
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