Santer Fish | Fresh Fish Box | Caught in Struisbaai

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.

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.

ECOSYSTEM IMPACT : Medium

GEAR USED : Single line and hook

SUPPORTING LOCALS : Yes

DISTANCE TRAVELLED : 200km

DOLPHIN / TURTLE IMPACT : None

REPRODUCTION POTENTIAL : Medium

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.

Seasonal Delivery Schedule: 

December trading closures 

16th Closed Public Holiday
24th Close 1pm (half day)
25th Closed Public Holiday
26th Closed Public Holiday
27th Closed
31st Close 1pm (half day) 

We operate Monday to Friday
No deliveries on weekends.
Please take note of public holidays and above mentioned days

Delivery

R75 same-day packaging & delivery fee
Order before 11am for same-day delivery (Monday to Friday)
Free delivery on all orders over R1,200*

*Free delivery only applies for orders that are in the standard delivery zone.

 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

Collection

• Collections are free and take place Monday to Friday.
• Orders placed online before 11am will be ready to collect same-day from 12h00 to 5pm.
• Orders placed online after 11am will be made ready for collection the following working day, from 12h00 to 5pm.
• Should you place your order after 11am and need it that day, or need to collect before 11am (Monday to Friday) please contact our office 063 666 2802 and we will get it ready for you, it normally takes us an hour to cut and prepare.

Google Maps Search : Greenfish

Greenfish factory is located in N'Dabeni (Maitland) off Berkley Road turn into Ryger Road.  Drive +-300m and the road will bend sharply to the left.  We are situated  in the bend in a complex called Berkley Square.  Ask security for Greenfish Collections.  Please park outside the home collection door and ring bell.  It is well sign posted. Please park right outside the door.  

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.