Yellowtail in South African Cuisine on eJozi's RecipeBook

The Cape yellowtail is a common, but seasonal, gamefish of great esteem. It is mainly an inhabitant of Atlantic waters, but each winter it follows the pilchard migrations, or ‘sardine run’, up the East Coast to KwaZulu-Natal. This fast and powerful predator has such strong gregarious instincts that huge shoals may follow hooked and struggling fish to the surface from considerable depths.

The Cape yellowtail is commonly caught from ski-boats, and purse seine trawlers often net great numbers. Shore anglers, however, may land good catches during the annual ‘sardine run’, when yellowtail freely take lures, spoons or sardine bait. This excellent table fish is also popular with spearfishermen.

Cooking

The firm, rich flesh is truly delicious when grilled, braaied or baked either whole or in steaks. The larger the fish, the coarser the flesh and stronger the flavour. Counteract the richness by serving with plenty of lemon or baking with wine. Yellowtail is just as tasty served cold with mayonnaise or tartare sauce and a glass of chilled white wine. Like other oily fish, yellowtail is best fresh - the fish should be plump, the eyes bright and the skin glossy. Stale yellowtail becomes bitter and unpalatable. Take care not to overcook as it will become dry.

Yellowtail is suitable for:

Baking
Braai-ing
Frying
Grilling
Pickling
Sousing

Category: South African Cuisine

Sub Category: Seafood

Posted19-Oct-2009
Total Views665
Word Count339
Commentvia Twitter

Waterblommetjies

Amabele

More Recipes/Articles in "South African Cuisine"

27-Oct-2009Terms - Alikreukel to Atjar: Alikreukel to Atjar - Descriptions and photographs where available of South African culinary terms and ingredients including alikreukel, amabele, amadumbe, amagwinya, amanqina, amasi, amatungulu, amazimba, askoek, asyn poeding and atjar…; Total Views: 1976 | Word Count: 1358; Continue reading →

19-Oct-2009Vetkoek: Vetkoek (Fat Cake - refers to the method of frying in oil.) or Amagwinya (Zulu Name) is a delightful, typically South African snack - a traditional pastry both in Afrikaans and Zulu culture, it’s basically a mixture of flour, water, sugar and salt which is made into small “balls” and deep-fried until golden brown…; Total Views: 1617 | Word Count: 226; Continue reading →

19-Oct-2009Potjiekos: Potjiekos (poy-kee-kawse) is friendly, leisurely food slowly simmered in a cast-iron pot for maximum flavour. Typically South African, it is thought to have originated from Europe at the time of the Eighty Year War (1566-1648) when a shortage of food during the siege of Leiden forced people to cook almost everything they could lay their hands on in a huge communal pot or cauldron…; Total Views: 1514 | Word Count: 2423; Continue reading →

19-Oct-2009Biltong Drying Box: Basically, you can make this biltong box any way you please as long as you end up with something that can be opened and closed completely (whether the door is at the top or on the side), and that has holes only in the locations shown…; Total Views: 1293 | Word Count: 513; Continue reading →

19-Oct-2009Samoosas: Samoosa (pronounced suh-moo-suh) - A small, spicy, triangular-shaped pie that has been deep-fried in oil. Made by the Indian and Malay communities, samoosas are popular with South Africans in general…; Total Views: 1199 | Word Count: 1008; Continue reading →