Smoked Snoek South African Style – Classic Braai Fish Recipe
Smoked Snoek South African Style
The classic Cape fish — brined, spiced, and smoked over coals until fragrant and flaky. The taste of every South African coastal braai.
The Tradition
Snoek (Thyrsites atun) is the everyday fish of the Cape — cheap, abundant, and perfect for smoking. The sweet-salty brine and warm Cape Malay spice rub give it that unmistakable flavour. Serve hot off the coals or cold the next day with bread and butter.
Smoked Snoek Recipe
Serves: 4–6 | Brine: 2 hours | Smoke: 20 min
Ingredients
- 1–1.5 kg fresh snoek (or mackerel/salmon)
- 4 cups warm water
- 2 cups brown sugar
- 2 cups coarse salt
- Spice Rub:
- 2 tbsp mustard seeds
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp allspice
- ½ tsp ground cloves
- Oak or fruitwood shavings
Method
- Dissolve sugar and salt in warm water. Submerge fish. Brine 2 hours in fridge.
- Mix spices. Pat fish dry. Coat generously. Rest 20 min.
- Prepare braai with low coals. Add wood shavings for smoke.
- Smoke fish 20 min, turning once, until internal temp 71°C/160°F.
- Rest 5 min. Serve hot or cold.
Smoked snoek — the fish that remembers the fire
and the taste of every South African summer.
