Sea Hunter
Games in Johannesburg

Wecater for overseas and corporate customers, and are very accessible to ourlocal market. The nearest airport inonly 30km away and we are within walking distance from Scottburgh town centre.Scottburgh is nestled on the picturesque south coast of South Africa.  Forinfo visit our website:. We will turn your average holiday into a thrilling adventure.When you stay with us, you will be in for a great time.

We do a dry launch: we get on the boat on land and a tractor pushes the boat into the sea. Sea Hunter offers deep sea fishing charters suitable for beginners and serious fishermen alike, including the big game enthusiast. Then we have something to offer everyone who wants to wield a fishing rod or craves a lazy day on the sea. We usually first do trawling for gamefish whereafter we will do some bottom fishing. The Indian ocean in the Scottburgh area is popular grounds for several types of Shark and it is an exhilarating experience to match strength with this predator of the ocean. Rocky Bay Resorts is situated on the scenic South Coast of KwaZulu-Natal less than an hour away from Durban. Join us at Rocky Bay Resorts, relax enjoy the secluded beaches and many rock pools the beach has to offer. Meanwhile, heat half the oil in a frying pan over medium heat. Divide among serving bowls and top with parsley leaves. 2 tablespoons chopped fresh coriander leaves, plus extra sprigs to serve. Heat oil in a large frying pan over medium-high heat. Cook, turning to coat in sauce, for 1 to 2 minutes or until heated through. Mix together the butter, cooking oil, a little bit of salt and brush over the skin. When the skin is crisp and golden brown, turn the fish over and lower the grid to brown the flesh quickly without letting it become dry. To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Place oil, onion and ⅛ teaspoon salt in a small saucepan over medium heat. Break sardines into two or three pieces each and divide among the romaine halves. The thick pieces will need to be fried on the three side not just two like the flatter tail portions. beat the egg thoroughly together with the finely chopped garlic. Coat the fillets well and then roll them in the flour and allow them to set for at least 30 minutes. This protects the delicate flesh from drying out and imparts a beautiful garlic flavor. Then in a non stick pan, melt the butter into about half a cup of oil and bring the temperature up until the butter solids are beginning to brown. With thick fish like Kingklip, if you do it skin side up first, when you turn it over the skin contracts and pulls the fish apart. It should flake right through and be white inside not pink.