Fresh Box | Santer Fish | Caught In Struisbaai
Fresh Box | Santer Fish | Caught In Struisbaai
Fresh Box | Santer Fish | Caught In Struisbaai
Fresh Box | Santer Fish | Caught In Struisbaai
Fresh Box | Santer Fish | Caught In Struisbaai

Santer Fish | Fresh Fish Box | Caught in Struisbaai

Regular price R249 R0 Unit price per
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  • About

    These Santer has been locally and sustainably caught by our artisanal handline fisherman, one hook, one line, one fish at a time. We have carefully selected for you to enjoy with your family or friends.

    CONTENT

    1 x Whole Santer ( +_1.2kg - 1.3kg per fish )

    *or 2 x Whole Santer ( +_700g-900g per fish )

  • Instructions

    Your Santer 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.
  • Eco rating

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    ECOSYSTEM IMPACT : Medium

    GEAR USED : Single line and hook

    SUPPORTING LOCALS : Yes

    DISTANCE TRAVELLED : 200km

    DOLPHIN / TURTLE IMPACT : None

    REPRODUCTION POTENTIAL : Medium

  • Fishwife Recipes

    Crispy Skinned Fish

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

    • 2 Greenfish Fish Fillets (for this recipe I used Santer)
    • 1 Block of Butter (500g)
    • Fine Table Salt
    • 1 tsp Garlic
    • handful of Parsley

    Preparation:

    1. TO MAKE THE CLARIFIED BUTTER: place your butter in a glass jug or bowl and leave in a sunny spot to melt on its own.
    2. Once the butter has melted it will separate, the clear liquid on the top is your clarified butter. Either scoop this clear liquid butter out with a spoon or syringe or pour through a muslin cloth. I only had a fine sieve, so I used this and it worked out ok. Put in a separate dish to use for this recipe and keep the leftovers in the fridge as it's great to have some readily available for future use.
    3. PREPARING & FRYING YOUR FISH: Place your filleted, pin boned and scaled fillets flat on a board or plate. (You can use our recipes on how to fillet and scale fish if your fish fillets still have these attached).
    4. Score your fillets 1mm deep from the back to tummy of the fish (refer to pictures in this recipe which display the correct direction to score)
    5. Dry your fillets with paper towel on both sides until all the moisture has been removed.
    6. Five minutes before frying, season on both sides with fine table salt, this will allow any further moisture to be absorbed.
    7. Heat your pan to a medium high heat and add a generous amount of clarified butter.
    8. Place your fillets in the pan skin side down and use a plate to weight them down to avoid them from curling upwards.
    9. Cook the fillets until they are about 80% cooked through.
    10. Turn the fillets over and cook for the remaining 20% to finish off.
    11. Brush with your garlic and parsley butter before serving.
    12. TO MAKE THE GARLIC AND PARSLEY BUTTER: In a small pot on the stove add 1/3 cup of Clarified Butter, 1 teaspoon of Garlic and your handful of chopped Parsley.
    13. Melt together on a medium heat ensuring that the pot doesn't get too hot as cooking at too high a heat will kill off your delicious garlic flavours.
  • Delivery

    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

            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.

             

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