Kabeljou

QUICK FACTS

Nutrition Value: Omega 3, Protein, Calcium Sodium, Fibre, Cholesterol

Ways to cook:  Bake, Grill,  Poach, Pan Fry, Braai/BBQ.

Portion Sizes:  150 – 200g

Taste: Small kabeljou or ‘milk-kob’ have a more tender, sweeter flavour. Kabeljou makes very good eating if fried and served with a buttery sauce. Kabeljou has a mild taste and a firm, white flesh which is popular as a braai fish, fried in the pan, baked/grilled in the oven and when fresh, eaten as ceviche.

Sides Suggestions:

  • Honey & Soy Marinated Kabeljou
  • Grilled Salted Caper Kabeljou
  • Kabeljou with Mousse Carbonara, Peas, Grilled Asparagus, and Hazelnut Oil
  • Grilled Kabeljou with raw Beetroot Salad
  • Pan-fried Kabeljou

Similarities: Kabeljou is also known as Cob and it’s a bit similar to Bass and Cape Salmon

To Drink with Kabeljou: Sauvignon Blanc, Shiraz, Cabernet, Beer

Best way to cook