Pricing valid March 2026 only, while stocks last.
All Oceans – Where Every Meal Tell’s A Story

For home preparation, the dish typically follows a two-part process involving frying the fish and making a pickling sauce:

• Prepare the Fish: Portioned snoek is seasoned with salt and pickling spices, lightly dusted in flour, and fried until golden and cooked through.
• Make the Sauce: Sliced onions are simmered in a mixture of vinegar, water, and sugar. Key spices include turmeric (for the signature yellow color), coriander seeds, cumin, ginger, garlic, bay leaves, allspice, and curry powder. OR you can grab the already mixed, All Oceans pickling spice now on special!
• Combine and Cure: The warm sauce and onions are poured over the fried fish in a non-reactive (glass or Pyrex) dish.
• Maturation: The dish must be refrigerated for at least 24 to 48 hours before serving to allow the vinegar to soften the fish bones and the flavors to fully develop.

Ingredients:
Fish: 1 kg fresh All Oceans flecked snoek, cut into portion-sized chunks.
Coating: 1 cup cake flour seasoned with 1 tsp salt and 1 tsp fish masala (or black pepper).
Oil: Vegetable or canola oil for frying.
The Pickle (The Sauce):
3 large onions, sliced into rings.
All Oceanss pickling spice.
2 tbsp curry powder or masala (mild or medium).
1 tsp ground turmeric (for the signature yellow color).
500 ml (2 cups) brown or white wine vinegar.
125 ml (1/2 cup) water.
125 ml to 200 ml sugar (adjust to your preferred sweetness).
Optional: 2-3 extra bay leaves or a few slices of fresh ginger.

Instructions:
1. Fry the Snoek
Pat the snoek portions dry with a paper towel. Dust them thoroughly in the seasoned flour, shaking off any excess.
Heat oil in a large pan over medium-high heat. Fry the fish until golden brown and cooked through (about 3–4 minutes per side).
Remove the fish with a slotted spoon and drain on paper towels. Place the fried fish in a single layer in a deep, non-metallic (glass or ceramic) dish.

2. Prepare the Pickling Sauce
In a large pot, sauté the sliced onions in a little oil until they are translucent but still have a slight crunch (about 5 minutes).
Add the All Oceans pickling spice, curry powder, and turmeric. Stir for 1–2 minutes to release the aromatic oils.
Pour in the vinegar, water, and sugar. Bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes until the sugar is completely dissolved and the sauce has slightly thickened.

3. Combine and Cure
While the sauce is still warm, pour it—along with the onions—directly over the fried fish. Ensure every piece of fish is completely submerged in the liquid.
Allow the dish to cool to room temperature before covering it with cling wrap or a lid.
Crucial Step: Refrigerate for at least 24 to 48 hours before serving. This allows the vinegar to soften any fine bones and the flavors to penetrate the fish.

Serving Suggestion
Traditionally served cold or at room temperature with buttered hot cross buns or fresh crusty bread.