Few things bring people together quite like the smell of fresh fish sizzling over open flames. The art of the fish braai—a uniquely South African take on grilling—is not just a cooking method but a culinary experience. Whether you’re running a boutique guest lodge, a bustling beachside bistro, or simply braaing at home, knowing how to prepare and serve fish to perfection is essential. Here’s how you can up your fish braai game—featuring expert tips, key tools, and product recommendations.
The Beauty of Braaied Fish
From the firm, flaky flesh of dorado to the bold, oily richness of snoek, fish brings texture, flavour, and versatility to the table. Unlike red meats, fish demands delicacy. It cooks quickly, and even minor mistakes can lead to dryness or breakage. But with the right techniques and tools, your guests will remember your fish dishes long after their plates are cleared.
Pro Tip #1: Choose the Right Fish
Not all fish are created equal when it comes to braaing. Here are some top choices:
- Dorado (mahi-mahi) – Great for fillets, dorado holds its shape and soaks up marinades beautifully.
- Snoek – A South African favourite. Best served basted with apricot glaze or traditional sweet-and-sour sauces.
- Yellowtail – Meaty and perfect for grilling whole or in thick steaks.
- Hake – Delicate and mild, ideal for wrapped or pan-based braais.
For consistency and sustainability, source your seafood from trusted suppliers—quality makes all the difference when it hits the flames.
Pro Tip #2: Master the Marinade
Hospitality chefs know that seasoning is everything. Create house marinades that complement the fish’s natural flavours. A mix of lemon juice, garlic, fresh herbs, olive oil, and a dash of chilli works wonders for dorado or yellowtail. For snoek, traditional South African apricot jam blends beautifully with vinegar and black pepper.
Insider tip: marinate for 30 minutes to an hour—no more, or the acids may start “cooking” the fish before it hits the grill.
Pro Tip #3: Equipment Matters
Your fish braai is only as good as your gear. At Core Catering Supplies, you’ll find a range of commercial-grade braais, fish grids, and heat-resistant utensils built for high-volume service. Look out for:
- Stainless-steel fish grids – Keeps fillets intact and evenly cooked.
- Adjustable braai stands – Let you control heat exposure.
- Smoker boxes – Add a wood-fired aroma guests will rave about.
With professional catering tools, your braai setup becomes more efficient and guest-ready.
Pro Tip #4: Perfect the Cook
Grill fish skin-side down first—it helps hold the fillet together and adds a delicious crisp. Don’t over-flip. Let the fish cook most of the way on one side before gently turning. For whole fish, slice a few incisions along the sides to ensure even heat penetration.
Use your thermometer—an internal temp of 63°C ensures it’s cooked through but still moist.
Pro Tip #5: Presentation Seals the Deal
Serve grilled fish with grilled lemon wedges, herb butters, and seasonal sides. For an upscale touch, plate it on wooden boards or cast iron pans for that rustic-meets-luxury feel. Use garnishes like fresh dill, edible flowers, or pickled onions for vibrant colour.
Beyond the Grill: Boosting Guest Experience
Fish braais can elevate themed nights, buffet spreads, or plated menus. Consider offering live braai stations where chefs interact with guests—this adds entertainment value and showcases culinary flair. With the right setup from Core Catering Supplies, your outdoor cooking space becomes an extension of your kitchen’s excellence.
In the hospitality game, details matter. Mastering the fish braai is a skill that blends tradition, technique, and presentation—qualities that set great venues apart. With the right know-how, premium equipment from CoreCateringSupplies, and a dash of South African spirit, you can transform a simple fish dish into a signature experience.
