Fresh and Frozen Seafood Supplier in Cape Town
Our fish is sustainably caught and responsibly handled at sea, so we can consistently deliver the highest quality seafood to the Cape Town, Atlantic Seaboard, Somerset, Paarl and Franschhoek markets.
Trusted by the Best in the Business
We’re proud to supply fresh, sustainable seafood to some of Cape Town and Franschhoek’s most renowned restaurants, hotels, and retailers.
Our Promise
At Southern Cross Seafood, we prioritize:
Freshness: Maintaining the cold chain from boat to door to ensure optimal quality.
Sustainability: Supporting small-scale fisheries and approved catch methods to preserve our ocean’s resources.
Quality: Sourcing only from licensed commercial vessels, ensuring compliance with DAFF regulations.
Dry aged fish
All fish contains a chemical known as trimethylamine-N-oxide (TMAO), when a fish is killed and exposed to fresh water and oxygen this chemical is broken down into different ammonias which give fish a fishy smell and taste.
The process of dry aging and dry handling prevents TMAO from being broken down into ammonias. This eradicates fishiness and allows the natural flavours of the fish to become more prominent, ultimately resulting in a firmer & more flavoursome piece of fish.
In my opinion I am convinced that dry aged fish is in actual fact far superior to fresh fish.
Please feel free to phone and enquire about this phenomenal product.
Fillet options
Butterflied – A butterflied fish is a special technique of cutting a whole fish where by the fish is opened up and both fillets stay connected with the head intact. Essentially the spine is removed, this is best suited for the Braai (BBQ).
Filleted – A round fish has 2 sides which are known as fillets. These fillets can vary in weight, dependent on the size of the fish. It’s best to phone and enquire about the size of fish or fillets before ordering them.
Portions – A standard size of fish which most people are accustom to receiving at a restaurant. The standard portion is between 250g and 300g. Portions are cut from fillets. There are generally +/- 4 Portions per kg.
