Sliced Yellowtail for Pickled Fish | Fresh box | Caught in Struisbaai

• SAME DAY DELIVERY
• SECURE CHECKOUT
• 100% SATISFIED

• Instructions

  Your sliced Yellowtail 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. Yellowtail flesh colour may change colour from a light white to light brown once frozen (this is normal).

  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.

• Eco Rating

  Yellowtail is a fast breeding, faster growing and highly resilient fish, with unpredictable seasonal migrations. The latest stock assessments conducted by SASSI indicate populations are healthy and not at risk from overfishing. Our yellowtail is caught using artisanal landlines, this highly selective fishing method has a low impact on the marine environment.

  

  ECOSYSTEM IMPACT : Low

  GEAR USED : Single line and hook

  SUPPORTING LOCALS : Yes

  DISTANCE TRAVELLED : 200km

  DOLPHIN / TURTLE IMPACT : None

  REPRODUCTION POTENTIAL : Very high

• Fishwife Recipes

  Spicy Pickled Fish

  A spicy recipe, bursting with flavour! You will need:

  • 1 sliced Yellowtail
  • 4 onions (sliced into rings)
  • 500ml brown vinegar
  • 500ml white vinegar
  • 170ml water
  • 30g sugar
  • 50ml curry powder (masala)
  • 15ml turmeric
  • 1 tsp cayenne pepper
  • 8 lime leaves (or lemon leaves)
  • 2ml black pepper
  • 1 cup apricot jam

  FOR THE BATTER

  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • 1 cup flour (sifted)
  • 1 cup milk
  • Corn Starch (maizena)
  • Oil for frying (to fill up approx 1/4 of the pan)

  Preparation:

  1. Add all of the following into a large pot: onion rings, vinegar, water, sugar, masala, turmeric, cayenne pepper, lime leaves, black pepper and apricot jam. Cook slowly for approx 40 minutes.
  2. In a blender first add the egg and milk and blend until well combined.
  3. Add the salt, pepper and flour and blend until it forms a batter with no visible lumps.
  4. Leave the batter for 30 minutes.
  5. Blend the batter again just before using to create some nice air pockets.
  6. Put some cornstarch in a bowl and roll the yellowtail slices until they are lightly coated. (Using cornstarch before applying the batter will act as a natural glue and help the batter to stick to the fish).
  7. Fill a pan with oil approximately a quarter of the way up the side and put on a medium to high heat.
  8. Dip the cornstarch covered fish slices into the batter until completely covered and then fry in the heated oil for approximately 2-3 minutes per side. You want to have a slightly golden batter but you don't want to overcook your fish.
  9. Remove the fried pieces and place them on some paper towel so that it soaks up some of the excess oil.
  10. Once all the pieces are fried, set aside before placing them into glass jars or glass containers. (I was able to fill 3 large jars).
  11. Check on your sauce which should have reduced nicely on the stove. Remove it from the heat after your 40 minutes is up and while the liquid is still hot, pour over the fish in their containers.
  12. Allow to cool before refrigerating. Keep in the fridge for 2-3 days before eating which will allow the fish to soak up all those awesome flavours!

*Free delivery only applies for orders that are in the standard delivery zone. Additional fee will be charged for outside the standard delivery zone.