In this article, our braai master explains how to braai snoek like a true South African! This tradition holds a special place in South Africa's culinary heart, not just for the unique taste of snoek but for the cultural significance braaiing holds in bringing people together. Snoek, a long, thin fish abundant in the waters off South Africa's Western Cape, became a staple due to its availability and the ease with which it can be cooked over open flames.
The History of Snoek
The story of snoek in South Africa is deeply intertwined with the country's history and culture, particularly in the Western Cape. Snoek, scientifically known as Thyrsites atun, is a type of mackerel found in the colder waters of the Southern Hemisphere, especially abundant along the West Coast of South Africa. This region, characterized by its rich marine life and cold, nutrient-rich waters brought by the Benguela current, provides the ideal environment for snoek to thrive.
Historically, snoek has been a significant part of the diet for many South Africans, especially in the Western Cape. Its popularity soared due to its plentiful availability, making it an affordable and accessible source of protein for local communities. The ease of catching snoek, coupled with its nutritious value and versatility in cooking, further cemented its status as a staple.
Snoek is not only praised for its taste but also for its cultural significance. It plays a central role in South African braais (barbecues), where it's often grilled over open flames. The tradition of braaiing snoek is more than just a cooking method; it's a social event that brings communities and families together, embodying the spirit of togetherness and celebration.
What Does Snoek Taste Like?
In culinary terms, snoek is known for its firm, lean texture and a somewhat gamey flavor, which is particularly well-suited to the smoky notes of a braai. This unique taste profile makes it particularly well-suited for bold seasonings and marinades, especially those used in traditional South African braai (barbecue) recipes.
When grilled or braaied, snoek develops a slightly smoky flavor, which complements its natural taste. Its flesh is moist, provided it's not overcooked, as snoek can become dry if left on the heat for too long. The fish is also versatile and absorbs flavors from spices, marinades, and sauces quite well, making it a favorite among those who appreciate a robust fish dish.
How-To Braai Snoek
Ingredients Needed to Braai Snoek:
- One fresh snoek
- Olive oil for coating
- Course salt
- Black pepper
- Apricot jam, 150 ml
- Butter or alternative olive oil, 100 ml
- Juice extracted from one lemon
- Garlic cloves, finely chopped
- Optional: soy sauce, about 25 ml
- Optional: white wine, ranging from 50 to 100 ml
- Optional: a hint of chilli
Preparing and Seasoning Your Snoek
Preparing and seasoning snoek for a traditional South African braai is a process that's as much about flavor as it is about cultural practice. The typical seasoning method, which involves a mix of apricot jam and garlic, is deeply rooted in the culinary traditions of the region and brings out the best in the fish's natural flavors. However, If apricot is not your jam (pun intended), using pepper, salt, garlic and lots of butter (not margarine) is also a fantastic way to go! In this article, we focus on making it the traditional way. So let's keep going!
To begin, you should have your snoek cleaned and ready for marination. This usually involves gutting the fish, removing the head, tail, and fins, and making shallow diagonal cuts along the sides. These cuts not only help the fish cook more evenly but also allow the flavors of the marinade to penetrate deeper into the flesh.
The apricot jam and garlic marinade is a classic choice for snoek. Apricot jam, with its sweet and tangy profile, complements the strong, slightly gamey flavor of the snoek. When combined with the pungent, aromatic qualities of garlic, it creates a balance of flavors that enhance the fish without overpowering it. Sometimes, additional ingredients like lemon juice, herbs, and spices (such as coriander or ginger) are added to the marinade for extra flavor complexity.
To prepare the marinade, mix apricot jam and finely chopped or crushed garlic in a bowl. If you're adding other ingredients like lemon juice or herbs, they should be mixed in at this stage. The consistency of the marinade should be such that it can be easily brushed or rubbed onto the fish.
Once your marinade is ready, apply it generously over the snoek, ensuring it gets into the cuts and covers both sides of the fish. Some prefer to let the fish marinate for a while to absorb the flavors more deeply, while others cook it immediately. It's your choice!
Choosing the Right Wood and Lighting Your Fire
Selecting the perfect wood is crucial for an authentic braai experience. Rooikrans or Kameeldoring are excellent choices for their heat consistency and flavor enhancement. Build your fire and let it burn down to a bed of hot coals – this is the ideal cooking environment for your snoek.
We recommend buying wood from Stompies Braai & Firewood, where you are always guaranteed dry wood! Nobody likes wet wood, and it makes the process of braaing snoek more difficult than it needs to be! You can also use a fire blower to get the fire nice and hot before putting your snoek on the fire.
Cooking the Snoek
Braaiing snoek is a culinary art that requires attention to detail, especially when it comes to cooking times. This is not a fish you can put on and walk away. You need to be there, present and monitor the snoek as it cooks.
Once your coals are ready, which should be glowing red with a thin layer of ash, it's time to place the snoek on the grill. The general rule is to start with the skin side down. This method does more than just ensure even cooking; it also helps to prevent the fish from sticking to the grill and falling apart. The skin acts as a protective layer, allowing the flesh to cook gently and retain its moisture.
As the snoek cooks, it's crucial to keep a watchful eye. The biggest mistake many make is overcooking the fish, which can result in dry, tough flesh. You’ll know the snoek is perfectly cooked when its flesh turns opaque and begins to flake easily. This flakiness is a clear indicator that the snoek is ready to come off the grill. Depending on the heat of your coals and the thickness of the fish, this could take anywhere from 10 to 20 minutes. Pro Tip: Rather undercook than overcook. You can always put it back on if the snoek is still undercooked.
It’s also important to resist the temptation to constantly flip the fish. Ideally, snoek should be turned only once during the cooking process. Frequent flipping can cause the fish to break apart and lose its juices. Some cooks prefer to cook the snoek in a foil container or wrapped in foil, which helps to keep it moist and prevents it from sticking to the grill.
Another key aspect is the basting. During the cooking process, baste the snoek with the marinade or a mixture of butter and herbs. This not only adds flavor but also helps to keep the fish moist.
Summary: Successful braaiing of snoek involves placing it skin side down on the grill, careful monitoring to ensure it doesn't overcook, minimal flipping, and periodic basting. Each of these steps contributes to achieving a moist, flaky, and flavorful fish, showcasing the best of this South African culinary tradition.
Safety Tip for Eating Snoek After You Braai It:
Break rather than cut through the snoek (as you would break bread with friends). Cutting through snoek will also cut the bones into smaller parts, which can get stuck in your throat. Normal uncut snoek fish bones are quite large and you will easily spot them. Be careful!
Top 3 Snoek Dishes in South Africa
Now that you know how to braai snoek, it's time to serve it. Snoek is a versatile fish that can be transformed into a variety of delicious dishes. Here are three mouthwatering recipes that highlight the unique flavor of snoek:
Snoek Pâté: This is a classic South African spread, perfect for appetizers or snacks. Start by flaking braaied or grilled snoek, making sure to remove all the bones. Blend the flaked fish with cream cheese, lemon juice, finely chopped onions, and a hint of garlic until smooth. Season with salt, pepper, and a dash of paprika. Serve it chilled with crackers or fresh bread. This pâté offers a creamy, smoky flavor with a tangy twist, making it an irresistible treat.
Snoek Pie: For a hearty meal, try making a snoek pie. Flake cooked snoek and mix it with sautéed onions, leeks, and a creamy sauce made from flour, milk, and a touch of mustard. Encase this mixture in a flaky pastry crust and bake until golden brown. The result is a delightful combination of flaky pastry and rich, flavorful filling, with the snoek providing a distinct, savory taste that's perfectly complemented by the creamy sauce and vegetables.
Snoek Braai with Apricot Glaze: A sweet and tangy twist on the traditional braaied snoek. Marinate the snoek in a mixture of apricot jam, garlic, soy sauce, and a hint of chili for a spicy kick. Grill the fish on a braai, basting with the marinade until it's cooked through and the glaze has caramelized. The apricot glaze creates a sticky, sweet coating over the smokey, tender flesh of the snoek, resulting in a dish that's bursting with flavors.
Braai Snoek, The Right Way!
At Donkey Long Tong, we provide you with the tools you need to cook on fire like never before. Our collection of premium braai equipment includes our legendary 80cm braai tongs, the 69cm burger tongs, a fire blower, the Jack Sack leather bag for your fire tools, and so much more. Each product echoing premium quality and the hearts of the team who made them by hand in Cape Town, South Africa. We cater to the brave, the bold, and the grill masters who seek excellence in their craft. So next time you think of braaiing some snoek, make sure you have the right tools!
