Fine Foods Fresh Seafood Selection
| Robberg Fine Foods Fresh Seafood Selection |
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Download the original attachment FRESH SEAFOOD AVAILABLE FROM ROBBERG FINE FOODS All the following seafood products are subject to availability * LIVE MUSSELS Live Mussels are on the SASSI green list Available once a week from Robberg Tip: Cooking and storing live mussels Boil ALL mussels purchased from Robberg, even if they have opened. These mussels are alive and are opening & closing all the time. Boil until open, this normally takes about 5 minutes. Discard those that didn't open. The stock can be used to make a delicious mussel pot or soup (pour it through a coffee filter). Our retail shop, Robberg Seafood Safari sells ready made mussel soup made from fresh mussels. ...........and always remember: WHEN YOU COLLECT FROM THE ROCKS the rule applies - don't take those that are open!!! Because they are dead. Make sure you have the allowed amount of Mussels. * LIVE CRAYFISH Order as required We sell West Coast crayfish which are on the SASSI green list. Tip: Cooking and storing live Crayfish Preferably choose crayfish that are still moving. Boil a large pot of water, without any spices. Put in as many as your pot will allow. WAIT for the water to boil again and then start timing - boil for 5 minutes, if you want to grill it afterwards, with garlic butter. Or boil for 7 minutes if you want them cooked. Take out of the boiling water immediately and "chuck" into ice water to stop the cooking process. Cut in half and pull out the vein that runs along the back. *FRESH NORWEGIAN SALMONOrder as required *LIVE OYSTERS Order as required on the SASSI green list Open and serve raw. Can be kept in the fridge overnight after opened, or for 2 days in the fridge closed. * HAKE On SASSI green list. SA's most popular export fish. White meat fish, soft in texture with a mild flavour. Versatile. Traditional SA "Fish&Chips" fish. Braai ( if you're an expert braaier or if braaied in tin foil), fry, bake, grill or pickled. Not eaten raw as sashimi due to histamines. * PANGA On SASSI green list. Firm meat. Succulent white meat fish. Fantastic eaten raw for sashimi. Bony- serve filleted with pin bones removed. Average weight of whole fish 500gr-800gr (small fish). Ideal for Mediterranian dished where whole fish is required. * GURNARD On SASSI Green list. Interesting Fact: Also called "poor man's kingklip". Has firm texture. Ideal for curries, paella & kebabs.. any dish where fish should not break up too much. Should be sold skinned and deboned. Succulent. White meat. Versatile. Steam- eat cold with mayonnaise, braai, fry, grill and bake. * COB Kob or Kabeljou. On SASSI Orange list. The Green alternative is Bluenose, Gurnard and Hake that all have a firm and white flesh Relatively scarce. White meat fish. Good, delicate flavour. Not many bones. Braai, fry, bake and can even be smoked successfully. * GEELBEK / CAPE SALMON On SASSI orange list. The Green alternative is Yellowtail. It has a similarly firm oily fresh. NO "relation" to the orange/pink salmon of the northern hemisphere!! The traditional braai fish of the Cape. Can be fried, baked or pickled. TAKE CARE of the cold chain (KEEP COLD), as deterioration may cause histamines to form and cause allergic reactions. Gamier flavour than Kob, but not as gamy as yellowtail. * KINGKLIP On SASSI orange list. The Green alternative is imported pink ling from Australia Relatively scarce. VERY popular among Overseas' guests and SA's alike. Delicate flavour. Firm, white meat fish. Does not show it's colour when being fried (does not go brown) so DON"T overcook. Grill, bake or toss in flour or bread crumbs before frying. PLEASE CONTACT OUR SALES DEPARTMENT ON 044 501 2600 OR EMAIL This e-mail address is being protected from spambots. You need JavaScript enabled to view it TO CONFIRM PRICING AND AVAILABILITY |