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