Pickled fish on Good Friday is a traditional culinary treat.
Image: Ian Landsberg / Independent Newspapers
If your pickled fish turns soft or overly fishy, it usually comes down to one thing: the fish you picked.
Pickled fish is a staple over Easter, especially on Good Friday, with deep roots in the Cape Malay community.
While the spiced vinegar, turmeric and onions bring the flavour, the type of fish you use is what determines whether it holds together or falls apart after two days in the fridge.
The rule is simple. You need a firm, white fish that can handle frying and soaking in a strong, acidic marinade. Anything too soft will break. Anything too oily can overpower the dish.
This is the classic choice. Kabeljou has firm, white flesh that keeps its shape and absorbs the pickling sauce well. It gives you that traditional texture and flavour, although it can be expensive and harder to find fresh around Easter.
A favourite for many home cooks. Yellowtail is widely available and has a meatier texture with a slightly richer taste. It holds up well in the marinade and is one of the most reliable options.
Geelbek is slightly sweeter and more delicate, but still firm enough for pickling. It works beautifully if you can source it, though availability can be hit-and-miss.
The type of fish you use makes all the difference.
Image: File pic
The most affordable and accessible option. Hake absorbs flavour well but is softer, so it needs to be handled carefully. Larger pieces and proper frying help keep it intact.
A more premium option. Kingklip is firm, meaty and slightly sweet, making for a great end result. It is ideal if you are looking to elevate your pickled fish, but it comes at a higher price.
A traditional favourite in some households, but not for everyone. Snoek has a stronger flavour and plenty of fine bones. Those who love it swear by it, but it can be an acquired taste..
Kabeljou and yellowtail remain the best all-round choices if you want a balance of texture, flavour and reliability.
Whatever you choose, the fish should retain its structure and let the pickling sauce shine.
Once it has had time to rest in the fridge, the flavours deepen, and the fish becomes tender and fragrant. That is when it is at its best.
And when it’s finally time to eat, there’s only one last question that really matters: do you serve it with soft white bread or a buttered hot cross bun?