Snoek

Snoek is a saltwater fish that's a bit of a legend along the coasts of Southern Africa, where it's been caught, cooked, and cured for generations. It has a long, slim, silvery-grey body and firm white flesh that flakes into big, satisfying pieces once it's cooked. The flavour sits somewhere between mackerel and tuna — savoury and a little oily, but with a cleaner, more delicate texture than either. If you've never tried it, think of a meaty white fish with just enough richness to stand up to smoke, spice, and open flame.

That richness is exactly why snoek gets treated the way it does. The natural oils keep it moist over coals and carry marinades and glazes beautifully, which is how the South African braai classic — snoek brushed with apricot jam, garlic, and butter — became such a thing. It's an honest, unfussy fish that rewards simple cooking, and it takes well to bold flavours without losing its own character.

One thing worth knowing before you cook it: snoek has a fair few bones, including a row of fine pin bones down the centre. Most cooks butterfly the whole fish flat and cook it skin-side down, then lift the flesh off the bones at the table. It's the kind of fish that's as much about the ritual as the meal, and it sits comfortably alongside other firm fish on the plate.