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On the braai.. Snoek or Geelstert
   
   
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Exavier
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Joined: Mon Jan 21st, 2008
Location: Kathu, South Africa
Posts: 530
Equipment: Assasin, SHIMANO's, daiwas and and..
Best Catch: The one that got away.
Favorite Fishing Spot: Port st Johns (The Gap) , Dannabaai, De hoek and ...
Boat: Carp King Mk2.
Club: Sishen angling
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Mana: 
I have snoek and geelstert.
Not often we have fresh fish here in the kalahari.
What is the best for Braai and share some recipes please.

Cheers
Exavier

tackle addiction
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Joined: Thu Oct 1st, 2015
Location: Capetown, South Africa
Posts: 369
Equipment: clarus rod 7ft. corvalus 400 reel. magma rod 731MHC. lubina ...
Best Catch: 5kg steenbrass.18kg leervis.4kg mullet.5kg elf.23kg carp.5kg bass.
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Mana: 
Hi obviously snoek taste better on a braai nothing beats its..nice garlic tomatoes onions green peppers with apricot jam smeared over flesh taste so nice..wrapped closed in foil over coals..

Fin-S
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Joined: Mon Nov 26th, 2007
Location: Gordons Bay, Cape Town, South Africa
Posts: 1499
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Favorite Fishing Spot: Remote locations in Africa
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Mana: 
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.

Dr halibut hoffman
Moderator


Joined: Wed Sep 16th, 2009
Location: Cape, South Africa
Posts: 2728
Equipment: Shimano, daiwa, a finnor and an elbe.. The rest died. ...
Best Catch: Shimano, daiwa, a finnor and an elbe.. The rest died. ...145cm FL Leervis released (Shore), 80kg+ yellowfin (Boat). 83cm Cracker. ...
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Mana: 
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Or bugger the foil, butterfly the fish, slice the outside skin, shove butter and garlic inside, make a baste with butter, salt, pepper, origanum, garlic and apricot jam...Dont braai too close to the heat..

Snoek (or tail or katonkel) with the jam basting sauce for the win!
Geelstert is my staple protein so I'd braai that over snoek, but both are rad..Funny in auz/NZ they consider snoek a waste fish and throw them back or keep them for bait..

Exavier
Senior Member


Joined: Mon Jan 21st, 2008
Location: Kathu, South Africa
Posts: 530
Equipment: Assasin, SHIMANO's, daiwas and and..
Best Catch: The one that got away.
Favorite Fishing Spot: Port st Johns (The Gap) , Dannabaai, De hoek and ...
Boat: Carp King Mk2.
Club: Sishen angling
Status: 
Offline
Mana: 
Thank you for the inputs. I know snoek very well. Never braaid geelstert before.
Usually just use butter, garlic, apricot jam, fish spice and lemon juice which I **** in a pot and heat until all melts. Thats the sause i baste my snoek with.
Aussies is mos maar anders...