This pickled yellowtail recipe is inspired by an old recipe from Louis Leipoldt's book Cape Cookery who lived in the Western Cape hundreds of years ago and loved to explore and write down many tasty recipes from those days.
Yellowtail is a fish with firm dark meat which is used fried, for sushi as well as for pickling. Pickling fish has a great tradition in South Africa and the fish that are preserved in this way are especially popular at the times of Easter.
If you want to pickle a fish it is usually best to choose a kind with firm flesh as it can keep its shape and consistency longer in the pickling spices than softer fleshed varieties. That's why this yellowtail recipe is great if you don't intend to consume your preserved fish after just 4 to 5 days or maybe a week but rather want it to mature a little longer for the spice blend to improve to its best.
You can purchase it here in many supermarkets, on fish markets or one of the countless fish and chips fast food restaurants. Apart from its taste I love the fact that it's fillets are virtually boneless which makes eating it an easier task than if one has to pull small irritating fish bones out of the fish and ones mouth every few seconds.
Preparation time: 20 minutes
Cooking time: 30 minutes
Resting time: 3 to 21 days
Total time needed: at least 3 D 50 minutes
Grade of Difficulty: standard
Note: Like many other food items pickled fish improves for quite a while as it ages. So if you can't wait to dig into your Cape farm style pickled fish after just a few days taste it by all means but leave some of it to mature a few more days and you will notice its improving taste as the ingredients blend more and more together.
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