SASSI
With the trend in South Africa and all around the world being GREEN at the moment, many Chef and people are following the SASSI list when deciding on cooking and preparing fish.
The trend is to follow more natural, sustainable food, follow what’s in season and rather use those ingredients in the kitchen.
SASSI – the Southern Africa Sustainable Seafood Initiative is aiding us in the prevention of over fishing our oceans, it’s a list with a green, orange and red column. Green being the best choice of fish to choose while the orange and red columns have rare fish and fish that are not for sale.
It is really important to follow these rules for the future of our oceans, for our children and their children to still be able to eat and enjoy a whole variety of fish species.
It is important when buying fish to ask yourself 3 questions.
What is it?
Where is it from?
How was it caught?
Some of the best fish to buy at the moment are Hake, Angelfish, Gurnard, John dory, Snoek and White stump nose.
For more information on the SASSI list or to get a copy of the pocket guide go to www.org.za/sassi
Keeping with the whole “Local is Lekker” Green theme the recipe today is Braaied Snoek glazed with apricot jam.
RECIPE:
Braaied Snoek glazed with apricot jam
Ingredients:
1 whole Snoek
1 tin apricot jamSeasoning
Method:
· Scale and gut the snoek then place on the braai.
· In a pot heat the jam with a little seasoning and once melted brush the snoek every so often until a nice glaze has formed and the fish is cooked.
The pictures are from http://www.stockfood.com/
