Food from the Ocean

Fishing, seafood, sea plants and ocean foraging

By Department of Cultural Affairs and Sport, Museum Service

Fresh catch by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service

An abundant catch

Kabeljou, snoek, hake, yellowtail, geelbek, bokkoms, perlemoen, alikreukel, and crayfish: just a few of the abundant seafood harvests for which the Western Cape is renowned. Seafood has been an important staple of life since the earliest human settlements here.

Longstanding livelihoods

The ocean has provided livelihoods for people of the Western Cape for generations. Fishing has put food on the table for hundreds of years, from the West Coast to False Bay and the southern coast. Many False Bay tidal pools are built over ancient Khoekhoe fish traps.

Loading 3D model

Snoek by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service

Snoek

Snoek (Thyrsites atun) is a type of snake mackerel, indigenous to Southern Hemisphere oceans. This oily, flavoursome fish can be prepared in many different ways: grilled on the braai with an apricot jam glaze is a popular classic.

Bokkoms by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service

West Coast flavours

The West Coast is known for its rich seafood and fishing heritage. In season, crayfish on the braai is a popular delicacy. Bokkoms — salted dried mullet — are hung up in bunches of ten to dry, a preservation technique that long predates fridges and freezers.

Seaweed by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service

Seaweeds: an untapped edible resource

"How incredible and underutilized seaweeds are. We have around 900 different species in South Africa and only one of those you can't eat! Each of them has its own unique nutritional value and texture, flavours, seasons, and ecosystems."

-Roushanna Gray

Picklefish by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service

Pickled fish

Pickling is another longstanding food preservation method. Pickled fish (traditionally eaten with hot cross buns) is flavoured with vinegar, onions, spices, and sugar. It may originate in Indonesian cooking and preserving methods brought to the Cape by enslaved people.

Jacoba Daries by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service

This dish was made by Jacoba Daries from Swellendam. She used snoek, but it can also be made with yellowtail, kingklip, kabeljou, hake, or any other firm fish. Mrs Daries makes this for her family every Easter.

Loading 3D model

Curry fish by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service

Pickled fish

Loading 3D model

Buns by Stephen WesselsDepartment of Cultural Affairs and Sport, Museum Service

Hot cross buns

Credits: All media

The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.

Department of Cultural Affairs and Sport, Museum Service

Stories from Department of Cultural Affairs and Sport, Museum Service

Online Exhibit