geelbeck toutjies



  • A traditional Cape delicacy made by removing the head and bones from a Cape salmon (a relative of the cod) but leaving the flesh attached to the tail. The flesh is cut into 4-cm-wide strips which are salted and hung up to dry. After 5 hours the salt is washed off and the fish is resalted lightly and hung up for seven days. It is then ready to eat.