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Monday 07:30 - 15:00 Tuesday 07:30 - 15:00 Wednesday 07:30 - 15:00 Thursday 07:30 - 15:00 Friday 07:30 - 15:00 Saturday 07:30 - 12:00

Southern Cross Seafood Deli

Name: Southern Cross Seafood Deli
Address: Unit C2, Enterprise Village, Capricorn Park, Muizenburg, Cape Town, 7945, ZA
Telephone: +27664866783

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Southern Cross Seafood Deli

Fresh, sustainable, and responsibly sourced. Quality from sea to table, driven by passion and purpose 🐟

02/06/2026

The anatomy of a perfect braai🔥

The strategy here is simple: keep your Red Roman whole, score the skin, and pack the cavity with thick slices of fresh citrus. Braaing on the bone protects the delicate flesh from the heat of the coals, letting the citrus steam from the inside out while the open flames blister the skin to a perfect, smoky crisp.

Secure your Red Roman for the grid: https://www.southerncrossseafood.co.za/

28/05/2026

Chef Justin X Southern Cross Seafood🌊

Watch as Chef Justin takes our raw produce and turns it into a masterclass in flavour.

Don't just admire the result; recreate it. Our recipe library and the premium produce are available: https://www.southerncrossseafood.co.za/

26/05/2026

Silverfish: it’s a lean, clean, and incredibly versatile🐟

When you braai a Silverfish whole, the skin crisps up perfectly while the flesh stays delicate and flaky. We recommend keeping it simple: plenty of lemon, a brush of garlic butter, and a high-heat sear to lock in that fresh-landed sweetness.

Grab yours and shop the harvest: https://www.southerncrossseafood.co.za/

21/05/2026

The Cape Classic🌊🎣

Firm, flavourful, and packing that signature rich texture, our Yellowtail is landed one by one off Cape Point and Struisbaai using traditional handline and rod-and-reel methods.

Slice it thin for world-class sashimi, or take a larger side straight to the coals for a classic Cape braai.

Shop yours: https://www.southerncrossseafood.co.za/

19/05/2026

The Gold Standard🍣✨

Our Norwegian Salmon is the ultimate kitchen chameleon, available as precision-cut portions or full sides.

Go for the larger fillets for a slow oven-bake or a home-made gravlax, or ask the team for skin-off if you're chasing that perfect sashimi-grade slice. If you’re after a quick, high-heat sear, our smaller portions are the perfect fit for a mid-week masterpiece.

However you plate it, it’s restaurant-grade quality delivered to your door.

Request your cut: https://www.southerncrossseafood.co.za/

14/05/2026

Thai-Style Chilli Butter Prawns🌶️🦐

Succulent, wild-caught prawns meet a rich, hard-hitting chilli butter and fresh Thai aromatics. This isn't just a recipe; it’s the blueprint for the perfect weekend lunch, best served over steamed rice or used to mop up every drop with a fresh ciabatta.

Find the full recipe for our Thai-Style Chilli Butter Prawns: https://www.southerncrossseafood.co.za/

13/05/2026

Ethical, local, and restaurant-grade.

As the Atlantic temperatures drop, the colder water allows these oysters to fill their entire shells, resulting in a bigger, plumper oyster.

Grown on suspended racks in the nutrient-rich waters of Saldanha Bay, these oysters are the gold standard of local aquaculture. Our eco-friendly farming methods protect the natural habitat while delivering a sustainable harvest that supports the coast and the community.

Shop now: https://www.southerncrossseafood.co.za/

07/05/2026

Straight out the Atlantic🌊🦪

Justin’s at the source in Saldanha with a fresh haul of large East Coast oysters. Meaty, fresh, and effortless to shuck.

Keep it simple. A squeeze of fresh lemon, a crack of black pepper, and a dash of Tabasco. That’s it.

Get the same freshness delivered to your door: https://www.southerncrossseafood.co.za/

05/05/2026

The Cape’s most versatile classic.

Known for its firm, pearly-white flesh and mild, sweet flavour, Kingklip is a kitchen essential that never misses.

Available your way:
🐟Portions: 4 x 200g (Vacuum-sealed for precision cooking).
🐟Fillets: 800g – 1000g (Perfect for a large roast or braai).

Shop now: https://www.southerncrossseafood.co.za/

28/04/2026

Long weekend plans? We’ve got the starter covered.

We’re back on the Yellowtail Carpaccio. While Tuna usually gets the spotlight, the clean, firm texture of our Yellowtail makes it the perfect candidate for this Mediterranean classic.

The SCSF Method: We sandwich the fillets between lightly oiled baking paper and use a tortilla press to achieve that signature, paper-thin transparency. A quick chill in the fridge to set, and it's ready for a bright, zesty salsa.

Secure your Yellowtail for the weekend: https://www.southerncrossseafood.co.za/

21/04/2026

The powerhouse of the Atlantic🌊

Our Fresh Yellowfin Tuna is the definition of restaurant-grade quality. It’s a firm, meaty fish with a deep, clean flavour profile that speaks for itself. Whether you’re searing it for the perfect tataki or slicing it for sashimi, the texture is unrivaled.

Your kitchen, your choice. Order it as a whole, hand-trimmed loin for a custom prep, or let us handle the blade with our perfectly cut, individual portions.

Shop now: https://www.southerncrossseafood.co.za/

16/04/2026

Huevos Rotos: The Spanish snack we didn't know we needed🇪🇸🍳

Justin saw this popping up on his feed and had to test it out. It sounds weird, it looks simple, and the flavour is absolutely mind-blowing.

All it is is a bed of crunchy potato chips, topped with a fried egg and prawns sautéed in garlic-infused olive oil and chili.

Trust us on this one. Grab your prawns: https://www.southerncrossseafood.co.za/

14/04/2026

From the Lesotho Highlands to your kitchen🐟

Sustainably farmed in the ice-cold waters of the Lesotho mountains, this trout is a testament to quality you can trust. It’s raised with meticulous care to deliver a delicate, flaky texture and that signature mild, buttery flavour our customers love.

Shop now: https://www.southerncrossseafood.co.za/

07/04/2026

Take a look inside the Southern Cross Tuna Locker🐟

Straight from the vessel, every fish is hand-dried and hung in our temperature-controlled environment for 2-4 days. This dry-ageing process removes excess moisture, ultimately firming up the loins.
It’s an extra step, but for a restaurant-grade finish, it’s the only way.

Experience the difference: https://www.southerncrossseafood.co.za/

02/04/2026

Justin’s taking over the board to show you how we look after a fresh yellowtail.

Before the first cut, it’s all about the audit: clear eyes, tail markings, and colour. Then comes the siding; if you don’t hear the knife hit the bone, you’re leaving meat behind.

Justin’s goal? To prove he’s finally closing the gap on Busi’s legendary filleting abilities. (We’ll let the comments decide on that one.)

Shop our yellowtail: https://www.southerncrossseafood.co.za/

31/03/2026

Meet the Patagonian Calamari🦑

Sourced from the Southwest Atlantic, this species is prized by chefs for its incredibly delicate, meaty texture and mild, sweet profile.

Unlike larger, tougher species, Patagonica stays tender even with a high-heat sear. We’ve done the heavy lifting; cleaned, prepped, and flash-frozen to lock in that peak saline freshness.

Order yours: https://www.southerncrossseafood.co.za/

27/03/2026

Trusted by the Chef of the Sea🌊

A massive congratulations to Chef Ángel León, Executive Chef Luke Barry, and the entire team at Amura for landing on TIME’s "World’s Greatest Places" for 2026.

Known as the Chef of the Sea, Ángel has built a reputation on pushing the boundaries of marine ingredients. This global recognition follows their incredible local success, having recently been crowned Best New Restaurant at the Eat Out Awards.

At Southern Cross Seafood, we are incredibly proud to be the trusted partner providing the seafood that fuels this level of innovation.

Experience the same world-class quality: https://www.southerncrossseafood.co.za/

26/03/2026

Cooking the freshest Saldanha Bay mussels live at the source.

Start with aromatics, a generous pour of Seasalt wine, and a finish of heavy cream to create that signature emulsion. It doesn't get more authentic than this.

Shop our mussels: https://www.southerncrossseafood.co.za/

24/03/2026

Meet your new favourite: the Mauritian Red Drum Seabass.

This delicate white fish offers a tender, flaky texture that holds its own in any kitchen.

Sustainably farmed in the ocean waters of Mauritius, our Red Drum is flown in weekly to ensure restaurant-grade quality at your table. We’ve done the prep, filleted and deboned, so you can focus on the sear.

Chef’s Tip: Pan-sear it skin-on in a hot pan for that signature gold-standard crisp finish.

Shop the fresh catch: https://www.southerncrossseafood.co.za/

19/03/2026

For everyone who thinks harvesting mussels is simple: it isn't.

The reality? It’s a labor-intensive journey. It starts with pulling heavy nets from the water and stripping the mussels from the ropes. From there, they’re crated and moved to the cleaning phase, a meticulous process of removing barnacles and debris to ensure only the cleanest, premium shells make the cut.

It’s a long journey to the final product, but we wouldn’t have it any other way.

From the ropes to your kitchen. Shop our Saldanha Bay mussels: https://www.southerncrossseafood.co.za/

17/03/2026

Sustainability isn't just how we fish; it’s how we cut🔪

Standard processing usually ends at the fillet, leaving half the fish to go to waste. At Southern Cross Seafood, we believe sustainability is about more than how a fish is caught, it’s about how it’s used in the kitchen.

Meet the Kob Wing. Carved from the collar, this is arguably the most flavorful piece of meat on the entire fish. When you move beyond the fillet, you discover the best cuts the ocean has to offer.

Sustainability means zero waste. Flavour means using the collar. Experience the full potential of your fish: https://www.southerncrossseafood.co.za/

12/03/2026

Justin’s at the harbour in Saldanha Bay, jumping on the boat to show you exactly where your seafood comes from.

We’re out with a skipper who’s been harvesting these bays since 1983. These mussels and oysters are pulled from the water and delivered to us daily to ensure peak freshness for your kitchen.

Follow along for the series as we track the journey of the Cape's freshest mussels and oysters.

10/03/2026

There is a reason Portuguese Sardines are the gold standard.

Sourced from the Atlantic and flash-frozen at the source, these are larger, fattier, and richer than your average sardine.

The Golden Rule: Don’t overthink the prep. In Portugal, they are grilled whole (no gutting or scaling required!) with a heavy hand of coarse sea salt. Let the high fat content do the work on the coals.

Shop the range: https://www.southerncrossseafood.co.za/

05/03/2026

We are all things seafood🌊⚓

At Southern Cross, we aren't just suppliers, we're enthusiasts. This is a tribute to the dishes that keep us (and you) coming back for more.

Ready to level up? Order today.

03/03/2026

Fresh oysters, straight from Saldanha Bay.

Available in packs of 12, our oysters are selected for their size, juice, and that signature saline finish. To experience them at their peak, keep them chilled on a bed of ice and enjoy within 24 hours of delivery.

Shucked or Unshucked? You decide. We’ll prep them to your preference so they’re ready for the platter.

Shop now: https://www.southerncrossseafood.co.za/

Address

Unit C2, Enterprise Village, Capricorn Park, Muizenburg
Cape Town
7945

Opening Hours

Monday	07:30 - 15:00
Tuesday	07:30 - 15:00
Wednesday	07:30 - 15:00
Thursday	07:30 - 15:00
Friday	07:30 - 15:00
Saturday	07:30 - 12:00

Telephone

+27664866783

Website

https://bio.site/southerncrossseafood

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