The last 3 weeks have had us covering the peninsula daily, with great catches of fresh yellowfin tuna from Cape Point, swordfish and marlinfrom the deep, consistent catches of hake and kingklip from Table Bay and some regular catches of kob, silvers and some red fish from Struisbaai.
I’m sure you have all felt the onset of colder mornings and the start of the NW winds. As these cold front weather systems approach, we will begin to see our tuna move off and their catches become more staggered. In winter months we look forward to our West Coast yellowtail and the reappearance of the traditional Cape snoek.
Cape Town tuna in April/May is when they are considered at their best. There is no better way to appreciate the taste of tuna than in its purest form - a slice of sashimi. To elevate your experience, you may choose to lightly sear your saku block with a dusting of Japanese 7 spice, and roll your piece of tuna in a dry hot pan cooking it on all sides for about 1mm (5-10 seconds per side) before serving. This will give you a flavour sensation of spicy and natural, raw and cooked, and hot and cold all in one mouthful.