We love working with people, companies and organisations that are making a difference in preserving our environment, and biodiversity. The marine environment in particular is so fragile that our client’s work farming red-listed species like Kob/Kabeljou, is so exciting to showcase. We are sharing their business news and raising consumer awareness of the fact that farmed Kob is in fact green-listed by SASSI, where wild-caught Kob is red-listed.
Read the @tony_jackman_cooks Daily Maverick article where he shares the delicious recipe he used to sample our client Kingfish Enterprises’ fresh Kob recently: “I did not want to mess with the innate flavour of this beautiful fresh fish (and it was as fresh when it reached me as if it had been just caught). So I cooked it very simply with thyme butter which I had allowed to colour a little, a technique which is called “burnt” although it is a mere hint of browning that you want.”