How to Vlek Snoek (Like The Poggenpoel’s Would)

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First, a quick history lesson to explain the title: the Poggenpoels are a family of fishers who’ve been part of the Kalk Bay scene for more than 100 years. Their patriarch Dirk Poggenpoel arrived in the area in 1850 and became a skipper during the whaling season. Over the years, the family’s made a name for themselves, and their roots run deep in the local fishing community.

Snoek is the kind of catch you just can’t get enough of around here, whether it’s smoked, fried, or braaied. But before any of that can happen, there’s a bit of a procedure involved: vlekking. This is actually the butterflying version of the standard fillet-and-skin routine. Vlekking involves slicing the fish along its back, removing the head and tail, and opening it flat like a book, with the backbone on one side and the guts easy to clean out.

Most of the time when you buy snoek from the quay (docks) or the snoek bakkie down the road, it’s already vlekked for you. But if you end up with an unvlekked snoek (it’s a made up word, but that’s how we speak), grab your sharpest knife because we’ll walk you through the process. And here’s a tip: if you ever hear the phrase “die snoek loop,” drop whatever you’re doing and gooi ‘n lange to the Kalk Bay or Hout Bay quayside—it means snoek is in season and it’s probably cheaper than usual.

How To Vlek Snoek: 6 steps

Start with a Flat Fish

Lay your snoek on its side on a sturdy surface. Make sure you’ve got a sharp knife—this makes all the difference.

Off With the Head

Begin by cutting off the head. A clean, confident slice just behind the gills will do the trick.

Slice Along the Spine

Starting from the tail, make careful cuts just above the spine. Work in long, steady strokes, and let the knife do the work. Keep going until the fish opens up like a book.

Find the Third Fillet

Once open, you’ll see the spine at the edge. Run your knife close to it, cutting along one side to create a third fillet.

Clean It Out

Remove the intestines and scrape away any leftover bits inside the fish. It doesn’t have to be spotless, but aim for a clean surface.

Optional: Salt for Firmness

Some like to rub coarse salt over the meat to firm it up. If you try this, be sure to rinse the salt off after a couple of minutes.

Kyk Nou Mooi How It’s Done

Get Schooled On Snoek With These Quick Facts

Snoek has extremely fine, nearly undetectable scales, eliminating the need for scaling.
Removed parts like the head and roe (kuite) are considered delicacies.
Snoek roe, resembling sausage in shape, consists of fish eggs often seasoned and shallow-fried to a golden brown.
Provides a rich protein source and a more affordable option for omega-3 fatty acids compared to salmon.
Dutch colonists in South Africa named it “zeesnoek” (sea snoek) in 1652, finding it similar to the freshwater pike in the Netherlands