Info & Product List

Deli Trading Times

Monday – Thursday 9h00-17h30

Friday 9h00-12h30 / 14h00-18h00

Saturday 9h00-16h00

Stocks subject to availability. Orders may be placed via e-mail or telephonically.

We offer the following services free of charge:

MARINATED-HAKE-CUTLETS

  • All fresh fish cut and cleaned at the Deli
  • Cut and devein prawns
  • Dress soles
  • Cut and devein lobster tails

We also marinate

  • Prawns
  • Fish for fry, grill or braai

@an additional cost

We marinate, spice and prepare your seafood braai for you

We supply private and corporate functions. Call us for a cost estimate and advise

DELI SPECIALS

WE ARE OPEN SUNDAY, 2 JUNE 2019

CATCH OF THE DAY

  1. Fresh cape hake R79,99
  2. Fresh cape gurnards R69,99
  3. Fresh reds R59,99
  4. Fresh carpenters/silvers R79,99

FEAST ON PRAWNS

  1. Argentinean CND prawn tails(350g) R210 x 3 pkts
  2. Argentinean m/l prawns R420 2 kg
  3. Argentinean l/xl prawns R450 2 kg

SOLE FOOD

  1. EC Baby soles @R90
  2. EC Med soles @R120
  3. EC Large soles @R160

FROZEN


hake-fillets-raw_2

HAKE FILLETS
HAKE WHOLE
HAKE FISH ROES

SNOEK MILD CURED H/OFF
SNOEK SMOKED

calamari-raw

HADDOCK SMOKED

PANGASIUS FILLETS

KINGKLIP FILLETS
KINGKLIP WHOLE

SOLES E C

PRAWNS BLK TIGERS
PRAWNS LM
PRAWNS VANAMEI
PRAWNS CRUMBED
PRAWNS C/D HEAD OFF
PRAWN MEAT

SHRIMPS

CAPE LOBSTERS/ TAILS

MUSSELS ½ SHELLMUSSEL MEAT

MARINARA MIX

CALAMARI STEAKS
CALAMARI CRUMBED
CALAMARI RINGS
CALAMARO PATAGONIC
CALAMARI ILLEX

CRAB STICKS
CRAB SECTIONS LM

FISH FINGERS
FISH CAKES

FROZEN CHIPS

CHICKEN WHOLE FRESH
CHICKEN FILLETS FRESH
CHICKEN WHOLE FROZEN
CHICKEN FILLETS FROZEN

FROZEN WHOLESALE

ARGENTINEAN PRAWNS

ARGENTINEAN CND PRAWN TAILS

FRESH

FRESH-FISH-ON-DELI-ICE-BED

FRESH HAKE
FRESH RED PANGA
FRESH SILVERS/CARPENTERS
FRESH CAPE SALMON
FRESH KINGKLIP
FRESH KABELJOU
FRESH SOLES EC
FRESH STUMPIES
FRESH RED ROMAN
FRESH LINE
FRESH NORWEGIAN SALMON

FRESH FISH - MOZAMBIQUE

red-snapper

RED SNAPPERS
ROSY JOBBERS
BARACOUTA
ROCK COD

Tags:

Subscribe

Subscribe to our e-mail newsletter to receive updates.

Comments are closed.