First things first. When it comes to buying seafood, apply this basic principle: if it smells of the sea, it’s good, but if it smells of fish, don’t go there. Never remove a fish’s skin when you cook it. Unlike meat, fish skin is where you find all the flavour and fat.
Fish and seafood are great to cook on a braai. Here are some of my best recipes – grilled kuta rubbed with cashew paste and bruschetta, hobo fish wrapped in newspaper and strandloper crayfish.
For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.
