Not Quite Fish Biltong

‘You can’t compare it to fresh fish, and certainly not to

bokkoms,’ says Kurt Hill of Cape Fish, Mzansi’s first company producing dry-aged fish.

‘Dry-ageing removes moisture from the fish but it still remains incredibly juicy and tender, with a mouth-watering flavour,’ he says, explaining that when moisture is removed, flavour intensifies because the fats ‘develop’ while the ‘bad’ proteins break down. The resulting cuts of fish are ‘cleaner’, and there are no fishy smells. ‘And it makes excellent sashimi and nigiri.’

Kurt and business partner Kyle Nold started Cape Fish in 2012 with one tuna boat and an old delivery bakkie. They focus on sustainably caught and sourced seafood, and specialise in large pelagics like yellowfin tuna.

Dry-ageing can include smoking and curing, but is largely unformulaic, with anywhere between a few days and several weeks required to process a piece of fish. Once dry-aged, it can be used just like fresh fish, but its reduced moisture means it cooks more evenly; it also crisps really well.

Dry-ageing not only prolongs a fish’s usability, but ensures that the entire fish can be used. Cape Fish has a zero wastage policy – offcuts are used in its fishcake mixture, bones and skin for fish meal, and heads for bait.

It processes the fish in Paarden Eiland and supplies such restaurants as Salsify at the Roundhouse, The Pot Luck Club, Obi and Orca Café. There is also an over-thecounter butcher range that includes swordfish bacon, marlin carpaccio and salmon sausages. capefish.co.za