Don't Miss Out On A Catch Of A Lifetime
Fancy a day out on the water away from the hustle and bustle of the city? Then we have something to offer everyone who wants to wield a fishing rod or craves a lazy day on the sea.
Sea HunterSea Hunter offers deep sea fishing charters suitable for beginners and serious fishermen alike, including the big game enthusiast. We are situated in Rocky Bay, Scottburgh just 30 minutes from Durban, 25 min from Amanzimtoti and 45 min drive from Margate. We launch at first light in the mornings from Rocky Bay, Park Rynie, Scottburg, and stay out until about 1 pm. Our skipper, Tommie Taylor, has years of deep sea fishing experience and our primary focus is to provide a memorable adventure trip, with safety as top priority. We usually first do trawling for game fish thereafter we will do some bottom fishing. There is a wide variety of species that can be found here from Bream to Rockcod and Tuna to Marlin. 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.
~R 750 pp
From first light to 1pm.
Cost Rates are fixed and you keep your catch.
Your fishing outfit and clothes that ca get wet and fishy. All fishing gear is there so you only have to bring yourself.
We do a dry launch: we get on the boat on land and a tractor pushes the boat into the sea. This allows for children, ladies, elderly and handicapped people to also experience deep sea fishing.
Click to See Additional Info on this Adventure
About Rocky Bay
Rocky Bay Resorts is situated on the scenic South Coast of KwaZulu-Natal less than an hour away from Durban. Glorious summers and tempered winters, surrounded by golden beaches, indigenous forests and rolling hills make Rocky Bay Resorts an all year round prime holiday destination.
Rocky Bay Resorts boasts accommodation to suit all your needs from one bedroom log cabins to a 6 sleeper three bedroom log cabins, Caravan Park with many sites offering a sea views and a conference centre all set within a luscious coastal environment.
There are many activities in the area to keep young and old entertained, from MTB and Running Trails, deep sea fishing, snorkelling, jet skiing, a choice of four golf courses, game parks, casino and scuba diving not to mention the Caravan Park and Lodge have Jungle Gyms and freshwater swimming pools to keep youngsters entertained.
Join us at Rocky Bay Resorts, relax enjoy the secluded beaches and many rock pools the beach has to offer. Rocky Bay is situated close to the village of Scottburgh offering retail therapy for those who need it and a variety of Restaurants and take-aways.
The Sugar Baron Restaurant offers our guest an opportunity to enjoy scrumptious relaxing meals, awesome views and thirst quenching drinks without having to set foot out of the resort or into a car.
Italian tuna pasta
· 500g Barilla Penne Rigate No 73
· 2 tablespoons Cobram Estate Lemon Infused Australian Extra Virgin Olive Oil
· 1 brown onion, finely chopped
· 1 long red chilli, seeded, finely chopped200g cup mushrooms, thinly sliced500g Five Brothers Christophe’s Summer Vegetable Pasta Sauce1 1/2 tablespoons drained Sandhurst Baby Capers in Wine Vinegar
· 1/2 cup (75g) drained Sandhurst Pitted Kalamata Olives, halved
· 240g Callipo Tuna in Olive Oil, drained
· 1 tablespoon flat-leaf parsley, chopped
· Flat-leaf parsley leaves, to serve.
Cook the Barilla Penne Rigate No 73 in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
Meanwhile, heat half the oil in a frying pan over medium heat. Add the onion and chilli. Cook, stirring, for 3 mins. Add the remaining oil and mushroom. Cook for 5 mins or until the mushroom is golden.
Stir in the Five Brothers Christophe’s Summer Vegetable Pasta Sauce, capers and olives. Reduce heat to low. Simmer for 5 mins. Stir in the tuna and chopped parsley. Cook for 2 mins or until tuna is heated through. Season.
Add the pasta and reserved cooking liquid to the tuna mixture and toss to combine. Divide among serving bowls and top with parsley leaves.
Fish kebabs with sweet chilli and lemongrass sauce
· 750g firm white fish fillets, cut into 3cm pieces (see notes)
· 1 tablespoon sesame oil
· 1 long red chilli, thinly sliced
· 1 stick lemongrass, trimmed, halved, bruised
· 1/4 cup brown sugar
· 1 1/2 tablespoons fish sauce
· 1 tablespoon kecap manis
· 1 tablespoon lime juice
· 2 teaspoons tamarind purée (see notes)
· 2 tablespoons chopped fresh coriander leaves, plus extra sprigs to serve
· 315g packet Thai-style salad kit
· 100g packet original fried noodles
Thread fish onto skewers. Heat oil in a large frying pan over medium to high heat. Add skewers. Cook, turning occasionally, for 5 to 6 minutes or until just cooked through. Transfer to a plate.
Add chilli and lemongrass to pan. Cook, stirring for 1 minute or until fragrant. Add sugar, fish sauce, kecap manis, lime juice, tamarind and ¹⁄³ cup water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until sauce thickens. Stir in coriander.
Add skewers to pan. Cook, turning to coat in sauce, for 1 to 2 minutes or until heated through. 4 Meanwhile, toss salad with noodles to combine. Serve skewers and salad sprinkled with coriander sprigs.
What you’ll need:
· 1 Fresh Galjoen, about 1.5kg, scaled but not skinned
· 50ml (3 Tablespoons) butter, melted
· 50ml (3 Tablespoons) cooking oil
· 50ml (3 Tablespoons) coarse salt
· 30ml (2 Tablespoons) lemon juice
1) Vlek open the Galjoen, leaving intact the stomach area which contains most of the fat.
2) Remove the entrails carefully and wipe the fish clean inside and out.
3) Mix together the butter, cooking oil, a little bit of salt and brush over the skin.
4) Sprinkle the rest of the coarse salt generously over the flesh of the fish and place in a well oiled grid.
5) Braai the Galjoen about 300mm above moderate coals.
6) 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.
7) Baste with lemon juice from time to time.
8) This recipe serves 4 and is traditionally served with brown bread and grape jam.
Tuna Steak with Cucumber
· 3 tbsp olive oil
· 4 tuna steaks, about 140g/5oz each
· For the relish
· ½ cucumber
· 2 spring onions, finely chopped
· 1 medium tomato, finely chopped
· ½ large red chilli, seeded and finely chopped
· 1 tbsp olive oil
· 2 tbsp chopped parsley
· 1 tbsp lime or lemon juice
Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
To griddle: heat the pan to hot, and then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.
Romaine Wedges with Sardines & Caramelized Onions
· 1 tablespoon canola oil
· 1 large sweet onion, sliced
· ⅛ Teaspoon salt plus ½ teaspoon, divided
· 2 tablespoons balsamic vinegar
· ½ cup reduced-fat plain Greek yogurt
· 2 tablespoons low-fat mayonnaise
Place oil, onion and ⅛ teaspoon salt in a small saucepan over medium heat. Cover and cook, stirring occasionally until the onions are very soft and starting to brown for 12 to 15 minutes. Reduce heat to medium-low if they are browning too much. Stir in balsamic vinegar and simmer, uncovered, until it is reduced to a glaze, 1 to 3 minutes.
Whisk yogurt, mayonnaise, white-wine vinegar, shallot, pepper and the remaining ½ teaspoon salt in a small bowl.
Divide romaine halves among 4 dinner plates or place on a large platter. Spoon the dressing over the salads. Break sardines into two or three pieces each and divide among the romaine halves. Top with the caramelized onions and tomatoes.
Make Ahead Tip: To make ahead: Cover and refrigerate the dressing (Step 2) for up to 2 days.
Pan Fried Garlic Kingklip
· 1kg fillets cut into 4 portions. I far prefer to leave the skin on because there is a lot of Kingklip flavour there.
· 2 finely chopped garlic segments.
· 1 egg beaten
· Cake flour
· Knob of butter
· Oil for frying (I use a very light mild olive oil)
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 flavour. Don’t overdo the garlic though or else you will lose the fish flavour.
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. Drop the fish in and start watching. As soon as it is browned turn it over. Brown all sides and remove. I have finally converted to the Jamie Oliver method of cooking fish skin side down first. 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. I wish Jamie had told us all that that was the reason!!!
If you have any doubts about whether the fish is cooked, just gently lift and break a thick portion. It should flake right through and be white inside not pink. I cannot overemphasis how important it is not to overcook any fish. Kingklip can go rubbery and then can dry out very quickly. Be careful.Serve with a squeeze of lemon.