Simply Fish

Running a seafood restaurant in Durban means living with the ocean's temperament and the city's supply chains. Simply Fish navigates both. The sourcing here depends on what comes through the harbour and what the local fleet brings in on any given day — which is why the specials change, sometimes daily. Prep work is immediate and unforgiving; fish deteriorates fast in KZN's humidity and heat, so the kitchen operates on tight timings. Cooking methods stay simple by necessity: grilling, light poaching, minimal sauces that let freshness speak. Cold storage and temperature control run constantly because power dips affect food safety directly. Storage logistics matter too — managing perishable stock across Durban's traffic and weather means relationships with reliable suppliers are everything. The constraints of the coast shape every decision from purchase to plate.