Seafood Restaurants in Cape Town - South Africa

Cape town is renowned for serving fish straight from the sea and crayfish (rock lobster), takes pride of place at the head of the most desirable list.

Crayfish are available fresh during the open season (November to Janurary - but this changes), and frozen at other times. So much of Cape Town's crayfish - (dubbed 'red gold') - is exported, that local prices have rocketed, although it is still affordable for a treat.

Large mussels and gentle-flavoured oysters are local, but prawns and langoustines usually come from the warmer waters or neighbouring Mozambique.

Cold water sea fish such as cape slmon, yellowtail and kingclip, are prepared as 'daily specials' or 'linefish', and tuna steaks are on the menu when the tunny is running.  These giants of the sea are ususlly landed at Hout Bay - centre of the tuna and crayfishing industry, and popular (of the barracuda family), must be eaten the day they are caught or they go a bit 'pap' (soft). A delicious traditional recipe is to poach the fish in garlic butter and apricot jam.