Order now for delivery Thursday 10th December

Small-scale fishers empowered through digital technology

Small-scale fishers empowered through digital technology 

Fishers are using technology to reach you! ABALOBI are in the process of implementing technology to contribute towards thriving, equitable and sustainable small-scale fishing communities in South Africa. One of the ways in which they’re doing this is through their #fishwithstory  movement which uses traceability technology, in the form of a mobile app, for fishers and buyers. This traceability system  enables users to know the origins of their responsibly -caught,  local and seasonal harvest. The platform is geared towards showcasing the story behind who, what, where and how your fish was caught.  Fish sourced via the ABALOBI MARKETPLACE is from registered and verifiable small-scale fishers who use low impact fishing methods including hand-line to land their fish. These fishers harvest a basket of species depending on the season, ensuring that one eats with the ecosystem.

Welcome ABALOBI to the Market Box family! We’re excited to be connecting with small-scale fishers and look forward to building thriving fishing communities along our coast. See here for more information about Fish With a Story.

In some of this week's boxes you can find a whole, vacuum packed Cape Bream – perfect in delicious lemon garlic butter (recipe below). Watch a video tutorial produced by ABALOBI in collaboration with Sonja Edridge of The Larder here.

Rest assured, your purchase of this week’s White Meat and Mixed Meat protein options has contributed towards this enterprises’ amazing work.

Feeling hungry? Let’s get cooking with a recipe inspired by the sustainably-caught fish in some of this week’s boxes. Recipe by ABALOBI.


Whole baked Herb Butter Bream recipe by ABALOBI


  • Preheat your oven to 180°C. 
  • Remove some butter from the fridge to soften.
  • 50ml of olive oil 
  • Remove the fish from the packaging, give it a rinse, dry it off a bit, and place it on a lined baking tray. Optional: You can slice off the head if you prefer, but we like baking it whole as is.
  • Score the skin at an angle in lines about 3cm apart, cutting into the flesh (about 1cm deep).
  • Peel and grate 2 cloves of garlic, finely chop some herbs of choice, zest some lemon, finely chop some chilli (optional), and add these ingredients to the butter along with some salt, black pepper and lemon juice. Mix to combine. Spoon and smear this flavoured butter into the incisions in the fish, filling them with the butter. Pour the remains inside the fish cavity.
  • Bake for 15-20 minutes until golden and cooked through. The fish flesh should be white and flake away from the bones when done.
  • Allow the fish to rest for a few minutes, then fillet it. Gently remove the top section of flesh off the bones and place it on a serving platter. Then it should be pretty simple to remove the head and bones in one go.
  • Place the bones and head in a pot – which you can use to make some fish stock (recipe can be found in the recipe folder link). Plate up the remaining fish (the flesh below the bones) on a platter, and serve.
  • A spoon of Karen Dudley's green olive tapenade would work wonders for this dish!

Chefs tip:

This baked fish will go great with a side of roast fennel. Also, save some fish for home made fishcakes tomorrow.