View single post by Fin-S
 Posted: Fri Mar 26th, 2021 03:44 pm
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Joined: Mon Nov 26th, 2007
Location: Gordons Bay, Cape Town, South Africa
Posts: 1499
Thats the issue with snoek - you have to add so much flavour because it is tasteless.
With tail, sashimi, sushi, ceviche all done with raw fish. As long as it is not overcooked, tail every day.

To cook, lay a piece of foil on the grid, lightly brushed with oil. When hot, place fish flesh side down for a few minutes (4-6 depending on size), then remove foil and place skin side down on the grill (brush with oil first to prevent sticking). You can add any seasoning to the flesh as it will be slightly split and will absorb the flavours as the skin side cooks. I like to use clarified butter, pinch of salt and some chopped dill.