Fish Braai Tricks: From Dorado to Snoek

Are you tired of the usual cooked fish routine? If you’re seeking a delightful and effortless way to relish the freshest catch of the day, why not explore the world of fish braai? Braaing, a South African tradition involving grilling food over an open flame, is perfect for accentuating the rich flavours and textures of fish. Regardless of your preference, be it a snoek or the delicious dorado, At Freddy Hirsch we supply pure fish spices, professional advice and techniques to help you master the art of fish grilling.

Dorado Fish And Snoek Fish Difference

Worldwide, dorado also known as mahi-mahi or common dolphinfish lives in tropical and subtropical waters. With its characteristic golden colour and red body spots and fins, this medium-sized predator can grow up to 2 metres in length and weigh up to 9 kg. The dorado, which has a mild and sweet flavour, eats smaller fish and crustaceans.

The slender, elongated fish known as snoek, also called barracouta or Cape snoek, is found in the chilly waters off the coast of South Africa. Snoek, which has silvery skin with dark spots and stripes, can reach a maximum length of two metres and a maximum weight of six kilograms. This fish has a unique, strong flavour and migrates after the sardine run.

How To Braai Fish

There are two primary methods for braaing fish: open and closed. Open braai involves exposing both sides of the fish to direct heat and smoke, while closed braai entails wrapping the fish in foil or banana leaves to cook it in its juices. Each method has its advantages and considerations, contingent on the fish type, size, fire heat, and desired outcome.

Braaing Fish Open

Perfect for fish with firm, thick flesh like dorado, yellowtail, or tuna. This method imparts a delightful char and smoky flavour, cooking the fish faster. However, it demands more attention to prevent dryness, sticking, or falling apart.

Scald the fish, remove its guts and season it with oil, salt, pepper, herbs, and spices. All in our FH BBQ Seasoning, give it a try!

Braai the fish flesh side down, using a hinged grid over medium-hot coals for 7 to 12 minutes per side, basting frequently.

Braaing Fish Closed

Ideal for delicate, thin-fleshed fish like snoek, hake, or trout, this method retains moisture and infuses flavours but takes longer and lacks the char and smoky essence.

Steps For Closed Braaing: Fish braai recipe

Wrap the fish in foil or banana leaves after seasoning and stuffing it with choice ingredients.

Cook over gentle, low coals for 15 to 25 minutes per side, avoiding puncturing the wrapping.

Fish Braai Ideas: Recipe and Tips

Braaing Dorado: Brush with a mixture of melted butter, lemon juice, garlic, and cumin, and grill open over medium-hot coals until golden and cooked through. 

Stuffed Snoek fish recipes braai: Brush with melted garlic and herb butter, stuff with sliced mushrooms, red pepper, onion, cheese, and wrap in foil, and grill closed over medium coals until flavorful.

Selecting the Fish: When choosing fish for your braai, it's important to select fresh, sustainable options. Look for fish with clear eyes and a clean smell - they shouldn't smell fishy. Sustainable fish are those that are caught or farmed in a way that ensures the long-term survival of that species and doesn't harm the ocean environment.

Cleaning and Preparing the Fish: Before you can start braaing, you need to properly clean and prepare the fish. This involves removing the scales, gutting the fish, and rinsing it under cold water. You can ask your fishmonger to do this for you or do it yourself at home.

Seasoning the Fish: Season your fish according to your preference. You can keep it simple with just salt and pepper, or you can use a variety of spices and herbs. Some people like to use a marinade or a rub to add more flavour. Remember to season the inside of the fish as well.

Braaing the Fish: Make sure you have the right equipment - a good braai grid and tongs are essential. The method you use will depend on the type of fish and your personal preference. You could wrap the fish in foil and place it on the grill, or you could place it directly on the grid. Either way, you'll need to turn it carefully to make sure it cooks evenly.

Checking the Doneness: It's important to not overcook your fish, as it can become dry. Check the doneness by gently testing it with a fork. If it flakes easily, it's done. If it's still translucent in the middle, it needs more time.

Serving the Fish: Once your fish is perfectly grilled, serve it with complementary sides and accompaniments. This could be anything from a fresh salad to roasted vegetables, to a tangy salsa. Enjoy your delicious, sustainably sourced fish braai with the right sprinkles and seasonings!

Conclusion

A fish braai is a great opportunity to enjoy the wealth of the ocean and show off your grilling skills. Try experimenting with open or closed braaing and different seasonings for Dorado, snoek, or any other fish to ensure a special meal. Never forget to try our recipes, ask SASSI if the fish is edible, and make a delicious fish braai!