Before its association with Easter, pickled fish was simply a tasty way for the Cape Malay community to make the most of an abundance of fish during the summer months by preserving the fish – allowing them to keep the fish for an extended period of time
Every Easter we prepare enough pickled fish to feed an army and have leftovers for days. On Good Friday pickled fish is a staple with a few other seafood dishes and of course hot cross buns
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