It is a custom in especially the Cape, to serve Kerrievis over Easter. Our recipe is on http://rainbowcooking.co.nz/recipes/cape-pickled-fish But I saw this delicious recipe from Dine Van Zyl http://www.dinevanzyl.co.za/ - in which she adds a bit of apricot jam. https://www.facebook.com/groups/107727552595754/permalink/820041551364347/
Pickled fish | Pickling fish has been practiced in Scandinavian countries, Japan, Korea and Northern Europe for centuries, as a great way to preserve excess fish for later. You can use most kinds of fish, such as mackerel or blue eye.