Gravadlax

Take a large plastic container or glass baking dish – not too shallow, as the fish will kick off plenty of liquid that the salt draws out.

Place the yellowtail in the dish.

Tip over the salt, sugar and beetroot. Mix it all together and rub into the fish with your hands. You can use shop-bought beetroot, which comes in vinegar. If using home-cooked beetroot, add 2 tbsp of wine vinegar.

Add the zest of a one or two lemons, according to taste.

Top the fish with a dinner plate along with 2–3 heavy tins from your pantry to weigh the fish down.

Place in the fridge for 2 to 3 days to cure before using.

After curing, remove and discard all the curing ingredients.

Rinse the fish in cold water and pat dry with paper towel.

Slice, beautify with a few sprigs of dill or pretty herbs, and serve on rye bread with some sour cream and salad.

Reprinted with permission from ABALOBI. ABALOBI connects consumers with fully traceable, premium quality, local seafood harvested responsibly by small-scale fishermen and -women using low-impact fishing methods. The seafood is supplied directly to consumers via a fair and transparent digital marketplace and traceability technology.  Have a look at their newly released marketplace website for more Fish with a Story, where to find restaurants serving traceable ABALOBI-linked fish, as well as an ever growing repository of recipes by numerous South African chefs as well as fisherwomen from our coastline. This specific recipe was provided by Chef Sonja Edridge.