Braaied snoek with apricot glaze is a signature dish of South Africa; we have verified places to eat it in Cape Town. A whole snoek butterflied, basted with apricot jam, butter, lemon and garlic and braaied skin side down, the West Coast Sunday standard; harbour counters sell it fried or smoked. Start with where to eat Braaied snoek with apricot glaze in Cape Town.

Braaied snoek with apricot glaze · Cape Town

A whole snoek butterflied, basted with apricot jam, butter, lemon and garlic and braaied skin side down, the West Coast Sunday standard; harbour counters sell it fried or smoked.

Snoek, Thyrsites atun, runs in cold water along the Western Cape coast and has fed Cape Town from the harbours at Hout Bay, Kalk Bay and Lamberts Bay for generations. The fish is oily, strongly flavoured and full of fine bones, which is why it is cooked open on a hinged grid rather than filleted, and why the standard baste is sweet: apricot jam cut with lemon juice, butter and garlic balances the salt and oil. The traditional accompaniments are soetpatats, boiled sweet potatoes, and roosterkoek baked on the same coals. Smoked snoek, worked into a pate with cream cheese, is the other half of the tradition.

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