Discover the Taste of
Tradition
Omega-3 Packed Goodness
A Taste of Nostaliga
Your Wholesome Spread
Step Inside the World of
Pecks Anchovette
and Redro
Fish spreads
About US
Welcome to the heart of our legacy, where tradition meets quality to create the iconic fish spreads that have graced South African tables for generations.
With a rich heritage rooted in time-honored practices, we take pride in the exceptional craftsmanship behind every jar of Pecks Anchovette and Redro Fish Spread. By sourcing the freshest catch from abundant oceans, we ensure that each jar is packed with robust flavours and the finest textures. Carefully selected fish species, renowned for their superior taste and nutritional value, are at the core of our promise to exceed your expectations.
In our facility in Saldanha, technology combines with traditional techniques to craft fish spreads that are as versatile as they are flavourful. Our skilled artisans, following cherished recipes passed down through generations, pour their passion and expertise into every batch. This dedication infuses our products with the rich taste and unmatched quality that has become synonymous with Pecks Anchovette and Redro Fish Spread.
Food safety and quality are at the forefront of everything we do. From the moment the fish arrives at our factory to the careful packaging and distribution, we uphold the strictest standards of freshness, purity, and hygiene. Rigorous testing protocols at every stage ensure that every jar lives up to the trust and loyalty of our customers.
Discover the perfect harmony of tradition and innovation as you savor the delightful flavors of our fish spreads. Each spoonful is a tribute to the ocean’s bounty and our unwavering dedication to delivering excellence.
Welcome to
Cape Gulf Brands
At our factory, quality, and food safety are paramount. We uphold the strictest of standards, implementing rigorous testing protocols at every stage of production. From the moment the fish enters our facility to the careful packaging and distribution processes, we ensure that freshness, purity, and hygiene are maintained to the highest degree. This unwavering commitment to excellence has earned us the trust and loyalty of discerning customers.
Prepare to embark on a journey that celebrates the harmonious fusion of tradition and innovation. Let your taste buds embark on a delightful adventure as you discover the enchantment that occurs when the ocean’s bountiful treasures are transformed into culinary masterpieces. Welcome to our fish paste factory, where every spoonful is a testament to our unwavering dedication to perfection and the pursuit of culinary excellence.
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Stocklist
What’s back?
REDRO
Redro was the leading product in the local savory spread market for more than 30 years. Created and manufactured in South Africa
PECKS ANCHOVETTE
Pecks Anchovette, originally from the United Kingdom, dates back to 1891. It only arrived in South Africa in the 1960s, and until then, South Africans settled for Redro, a local fish spread developed from a local family recipe in the 1930s.
New Products
Coming Soon
Pecks Anchovette and Redro Fish Spread
where every jar tells a story of passion, heritage, and the pursuit of perfection.
Pecks & Redro
Recipe Collection
Mediterranean Lamb Marinade
View Recipe
Pecks Anchovette Pepperdew Tart
View Recipe
Redro Vietnamese Summer Rolls
View Recipe
Pecks Anchovette Cheese Log
View Recipe
Redro Frikaeel
View Recipe
Connect with us
Address
127 Kreef Ave, Pepper Bay, Saldanha, 7395
Cape Town, South Africa
COMPLAINTS | SUGGESTIONS
Discover the Taste of
Mediterranean Lamb Marinade
The Anchovette adds natural umami and saltiness, helping enhance the flavour of the lamb without overpowering it. The lemon and herbs bring freshness and balance, while the garlic and fennel create a warm Mediterranean profile perfect for slow roasting.
Flavour Profile
Savoury & herbaceous
Rich garlic and rosemary notes
Bright citrus finish
Deep umami from Anchovette
Ingredients
-
4kg lamb leg, bone in
-
200ml olive oil
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4 garlic cloves, crushed
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Juice of 2 large lemons
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20ml crushed fennel seeds
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40ml rosemary leaves, finely chopped
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30ml dried oregano
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50ml Pecks Anchovette
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Sea salt and black pepper
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4 garlic cloves, thinly sliced
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Fresh rosemary sprigs
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Fresh oregano sprigs
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2 large onions, quartered
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600ml dry white wine or water
Method
- Preheat oven to 220°C.
- Combine olive oil, garlic, lemon juice, fennel seeds, rosemary, oregano and Pecks Anchovette in a bowl.
- Make small incisions into the lamb and insert sliced garlic and rosemary sprigs.
- Rub the marinade generously over the lamb.
- Place onions into the roasting dish and sit the lamb on top.
- Pour wine or water around the lamb and cover tightly with foil.
- Roast for 30 minutes at 220°C, then reduce heat to 170°C and continue roasting for 2 hours.
- Remove foil during the final 30 minutes and baste regularly.
- Rest before carving and serve with roasted vegetables or rosemary potatoes.
Discover the Taste of
This tart delivers a perfect balance of creamy, tangy and savoury flavours, with the Anchovette adding depth and umami while the pepperdews bring subtle sweetness and gentle heat.
Flavour Profile
Creamy & cheesy
Savoury umami richness
Sweet and tangy pepperdews
Crisp buttery pastry base
Ingredients
-
85g Pecks Anchovette
-
3 cloves crushed garlic
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1 chopped onion
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1 tbsp chopped oregano
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Pepperdews (as much as desired)
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410g evaporated milk
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3 eggs, beaten
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1 cup grated mozzarella cheese
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1 sheet shortcrust pastry
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Parsley & oregano for garnish
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Fresh rosemary sprigs
Method
- Preheat oven to 180°C.
- Whisk together evaporated milk, eggs and Pecks Anchovette.
- Add mozzarella, garlic and oregano and mix well.
- Line a pie dish with shortcrust pastry and poke holes into the base with a fork.
- Add onions and pepperdews evenly across the pastry.
- Pour over the Anchovette mixture.
- Bake for approximately 1 hour until golden and set.
- Garnish with parsley and oregano before serving.
Discover the Taste of
Filled with juicy prawns, crunchy vegetables and fresh coriander, the rolls are light and refreshing while the Redro sauce delivers the perfect balance of savoury, tangy, sweet and spicy flavours.
Flavour Profile
Fresh & zesty
Sweet, tangy and spicy
Savoury umami richness
Light and refreshing finish
Ingredients
Sauce
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1 tbsp Redro Fish Paste
-
1 garlic clove
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2 red chillies
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Handful coriander
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1 tbsp sugar
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1/4 cup water
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3 tbsp rice vinegar
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Juice of half a lime
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1 tsp garlic & ginger paste
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1 tsp sesame oil
Filling
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400g prawn meat
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Handful coriander
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1/2 cup shredded cabbage mix
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Spring onion, thinly sliced
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1 pack rice paper
Method
- Combine all sauce ingredients and blend until smooth.
- Prepare the filling ingredients.
- Soften rice paper sheets in warm water.
- Fill with prawns, cabbage, coriander and spring onion.
- Roll tightly and serve with the dipping sauce.
Discover the Taste of
This elegant appetiser combines the smooth creaminess of cheese with the bold umami flavour of Anchovette, balanced by fresh spring onion and herbs for a sophisticated savoury bite.
Flavour Profile
Rich & creamy
Savoury umami depth
Buttery and cheesy
Fresh herb finish
Ingredients
-
90ml Pecks Anchovette
-
250g cream cheese
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1/2 cup cheddar cheese
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80ml melted butter
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1/2 cup spring onion
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Chopped parsley with mixed herbs for garnish
Method
- Mix cream cheese, butter, spring onion and Pecks Anchovette together.
- Refrigerate until firm
- Shape into a log using cling wrap.
- Freeze for 30 minutes.
- Remove and coat with chopped herbs.
- Slice and serve on a snack platter with crackers or breads.
Discover the Taste of
These crispy shallow-fried fish cakes combine coriander, cumin, smoked paprika and roasted masala with tender hake to create a bold and comforting snack or light meal.
Flavour Profile
Savoury & spicy
Rich seafood flavour
Warm masala and cumin notes
Smoky paprika finish
Crispy golden exterior
Ingredients
-
2 tsp Redro Fish Paste
-
600g hake fillets
-
1 chopped onion
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2 tbsp chopped coriander
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1 tbsp crushed garlic
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1 egg
-
3 slices white bread soaked in water (water squeezed out)
Spice Mix
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1/2 tsp crushed chilli flakes
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1/2 tsp coriander
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1/2 tsp Kashmiri chilli powder
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1 tsp roasted masala
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1 tsp cumin
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1 tsp smoked paprika
-
Salt & pepper to taste
Method
- Bring water to a simmer and cook hake for approximately 6 minutes.
- Remove skin and bones and allow fish to cool.
- Flake the fish into a bowl.
- Add onion, bread, coriander, garlic, egg, spices and Redro Fish Paste.
- Mix until fully combined.
- Refrigerate for 20 minutes.
- Shape into flat rounds.
- Shallow fry on medium heat until golden brown on both sides.