Kabeljou are caught around the south and east coast by traditional hand line fisherman off small vessels operating from the small boat harbours around our coast like Struisbaai, Arnaston, and Gaansbaai. Hand line fishing as well as rod and reel are the most sustainable methods of fishing.
Flesh description:
Relatively firm white flesh which typically flakes wonderfully when cooked and has subtle yet delicious flavour.
Preferred cooking Method:
This is one of the few fish that can be cooked in any way you please. We have personally tried and tested most ways of cooking this fish and we are yet to find a way that isn’t perfectly delicious. Our only suggestion is to not overcook this fish!
