Traditonal South African pickled fish | A Bibbyskitchen recipes (2024)

FAQs

What is the best way to eat pickled fish? ›

How is it eaten? Pickled fish is always eaten cold, usually accompanied by bread and butter.

Originating from the Cape Malay community, Pickled Fish, or “Ingelegde Vis” in Afrikaans, has a rich and vibrant history. This traditional dish is typically enjoyed during Easter, but its roots go back much further. During the time of the Cape Colony, slaves would only get time off over the Easter period.

And although pickled fish lasts up to six weeks when refrigerated, it seldomly lasts past the first day or two. In fact, some families even have to put a limit on servings in one sitting or hide some it at the back of the fridge for the rest of the weekend.

It's essential to use a fish with firm flesh. It will hold the pickle best and have a better texture for eating. Refrain from flaky fish, like hake, as it will break up and become a mushy mess. The best fish for pickled fish is snoek, yellowtail and kabeljou.

Pickled fish, eating by many Cape Townians on Good Friday, might have origins in Christian observations about not eating meat, or the distinctively sweet-sour flavours of Cape Malay cooking.

As with fresh herring, pickled herring is an excellent natural source of both vitamin D3 and omega-3 fatty acids. It is also a good source of selenium and vitamin B12. 100 grams may provide 680 IU of vitamin D, or 170% of the DV, as well as 84% of the DV for selenium, and 71% of the DV for vitamin B12.

It's common to enjoy pickled fish with hot cross buns (that's a story for another day!) but Fadia says, 'it's best served cold with freshly baked and buttered bread which I think is what I will do.

The size, fat content and flesh of herring make them especially well-suited for pickling, and they are the most common kind of pickled fish sold commercially.

The tradition originated in Cape Town, where spiced, vinegar-laced Cape Malay pickled fish is eaten at Easter to symbolise the vinegar given to Christ at the crucifixion. Another version of the history suggests that pickled fish was eaten because fishermen did not go out over the Easter weekend.

In the Christian faith, many believe that because Jesus sacrificed himself, and sacrificed his flesh, we abstain from eating meaty flesh on Good Friday. But where the 'pickled' part comes in? Some believe the vinegar in the pickled fish dish resembles the vinegar which Jesus was given to drink while on the cross.

How do you know if pickled has gone bad? ›

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

Pickled fish is a large food celebration in South Africa over the easter weekend and is said to have originated in Cape Town with the Cape Malay Community. Picked fish is mainly to replace the eating of meat ( by religious tradition) on Good Friday, but we serve it throughout the weekend.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Two components of the pickling process, acid and salt, are key participants in the preservation of perishable products. Acid, which may be added directly or produced through microbial conversion of indigenous sugars to acids, will lower the pH of the product and inhibit spoilage microorganisms.

In this application, we'd recommend pairing the pickled herring with something with a tougher consistency and mellow flavor – try it on a cracker or piece of grilled bread topped with cream cheese or goat cheese and an herb like dill or rosemary.