Pickled fish for the Easter table

2015-04-05 15:00

Whether made by Christians or Muslims, whites, blacks or coloureds, there’s always an abundance of pickled fish over the Easter weekend

There are pockets of fish picklers nationwide, but the oldest records of this culinary custom are from the Cape – Lady Anne Barnard, after visiting Meerlust farm in 1798, wrote that she was served “fish of the nature of cod, pickled with turmarick [sic]” – and Capetonians are particularly fanatical about the food.

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