Whole yellowtail, head-on and gutted, weighing between 1.5 and 2.5kg per piece. Firm, mild flavour that holds up beautifully on the braai, in the oven, or as the star of a traditional Cape pickled fish. The kind of centrepiece that makes a meal feel like an occasion. Delivered to your door within 12–48 hours.
Why You'll Love It
- 1.5–2.5kg per piece — feeds 3–5 people comfortably
- Head-on, gutted — ready to season and cook whole
- Firm, white flesh — holds together on the braai and in the pot
- The go-to for Cape pickled fish — a South African Easter tradition
- Backed by 30+ years in the seafood industry — Shami trusted for quality and consistency
How to Cook
On the braai: Score the fish 3–4 times on each side, rub with olive oil, garlic, and lemon, and cook over medium-high coals in a fish grid for 8–10 minutes per side. In the oven: Roast at 200°C for 25–30 minutes until the flesh flakes easily. Pickled fish: Fry portions in seasoned flour until golden, then layer in a pot with onions, vinegar, sugar, and curry spices — refrigerate for 24 hours and serve cold. A Cape Malay classic.
Pairs Well With
Season simply with our Lemon & Herb Marinade for a braai-ready finish, or use our Fish & Prawn Masala for a Cape Malay-spiced bake. Serve alongside our Seafood Mix for a full spread.
Storage
Keep at -18°C or below. Once thawed, refrigerate and consume within 24 hours. Do not refreeze.
