As the Easter festivities approach, South Africans from all walks of life find themselves united by one culinary enigma: how should one enjoy pickled fish?

This quintessential dish is synonymous with the Easter weekend, sparking debates over the ideal way to savour its tangy, spiced goodness.

Should it be served hot, with steam rising off of its aromatic blend of garlic and spices, or cold, with its flavours more pronounced in their chilled state?

We delve into the history, culinary traditions, and personal preferences surrounding this staple Easter fare.

Historically, the tradition of eating pickled fish during Easter stems from the Christian practice of abstaining from meat on Fridays during Lent.

Fishermen’s wives found a clever solution to preserve excess catches from the sea.

The process of pickling ensured that fish could be stored safely while providing a unique flavour profile that remains cherished to this day.

Throughout SA, particularly along the coast, families have been perfecting their recipes for generations, and an integral question remains: Is it better enjoyed hot or cold?

On social media, advocates for serving pickled fish hot argue that warming the dish releases the fragrant aromas of the spices and enhances the overall taste experience.

When heated, the oil mingles with the spices, creating an enticing scent that fills the room and ushers in nostalgia and comfort.

Many enjoy pairing the warm fish with freshly baked bread or traditional hot cross buns, allowing the flavours to meld even further.

On the other hand, enthusiasts of cold-pickled fish argue that chilling the dish lets the flavours mature.

The pickling process results in a delightful, succulent texture that can be savoured straight from the fridge. This option is especially popular during those balmy Easter weekends when a light, refreshing meal is desired.

Cold-pickled fish pairs wonderfully with a crisp salad, making it a favourite option for summer gatherings.