Smoorsnoek

Why it's worth your time

A West Coast fishing-community dish, built around smoked snoek — the local king mackerel — flaked into a smoor (smother) of potato, tomato, and onion. It grew out of the need to use cured fish that kept through the long drives inland. The smoked fish gives it a depth no fresh-fish version can match. Eat it where the snoek is landed — the West Coast, from Paternoster to Langebaan — at a beachside restaurant or a fishmonger who cooks.