Red Roman | Fresh Fish Box | Caught in Struisbaai

Your Red Roman will arrive fresh, simply store in your fridge and use at your leisure (up to 5 days). For home freezing, freeze on the day of arrival, and use within 3 months.

Any special requests or instructions can be left in the NOTES section at the Checkout. Eg: Your doorbell does not work, you require a phone call before the order arrives, you would like the fillets / steaks vacuum packed seperately or cut into smaller portions etc.

"Traditional linefishing uses rod and reel or handline equipment operated from small skiboats and deckboats. Linefishing is a relatively selective fishing method with few impacts on the marine environment and little incidental bycatch." SASSI webpage

ECOSYSTEM IMPACT : Medium

GEAR USED : Single line and hook

SUPPORTING LOCALS : Yes

DISTANCE TRAVELLED : 200km

DOLPHIN / TURTLE IMPACT : None

REPRODUCTION POTENTIAL : Medium

Whole Fish on the Braai

The Fishwife is here to share a delicious recipe. You will need:

• Whole Red Roman (or any whole small fish)
• 1 x Red Onion
• 1 big handful of Coriander
• 2 tsp Garlic
• 1 tsp chopped Chilli
• 2 tsp grated Ginger
• 1/2 cup Soy sauce
• Salt & pepper
• 1 Lemon

Preparation:

1. Scale the Red Roman if not already done. An easy way to do this is by pulling a fork against the grain which will take the scales off.
2. Make sure your fish is gutted and the cavity is nice and clean.
3. Score the skin of the fish to allow the flavours of your marinade to infuse into the meat.
4. Chop the red onion and coriander and fill the cavity of the fish
5. Grate some lemon rind into the cavity. Set the lemon aside for later.
6. Mix together the garlic, chilli, ginger and soy sauce and use this to coat the fish (pour and rub half the mixture over the fish, keeping remaining half for basting throughout the cooking process).
7. Place fish in a braai grid which has a handle and can close and be turned easily.
8. Cook the whole fish over medium coals for approximately 20 - 25 minutes, flipping every 3-5 minutes so that the skin doesn't burn. Using a basting brush, paint the fish with the marinade with every flip.
9. The fish is done when the eyes are white and the skin has pulled tight. If you take a fork and pull the meat from the back bone, it should pull away easily.

R65 same-day packaging & delivery fee

 CBD | Southern Suburbs | Houtbay | Plattekloof 

 Deep South | Table View, Blouberg, Melkbos | Durbanville 

 Stellenbosch | Somerset West | Franschhoek | Paarl 

All zoned areas: Monday to Friday

• Order before 11am and receive your delivery the same day.
• Order after 11am and receive your delivery the following delivery day.
• Please note we do not deliver on Saturday, Sunday and Public holidays
• Re-delivery fee may apply if delivery cannot be taken between delivery times (14:00 - 17:00) without any prior arrangement and a delivery was attempted. Email [email protected] or call 063 666 2802

We are working hard to extend our range. If you live outside our current delivery range but think there is significant demand in your area, please contact us.