Bokkoms

=Bokkoms= Bokkoms are a salted and dried mullet commonly found on the West coast of South Africa. The fish is air-dried and then peeled and served. Bokkoms have the same shape of a goat's horn. Before cooking the bokkoms, the fish is added to a 50g tank filled with salt and fresh water. Once the tank is full of fish, dried coarse salt is spread over the fish. After the fish is salted, giant weights are placed above the tank. This ensures that the guts of the fish is flat and will last longer. Once the fish have soaked for three days, they are taken out of the tank and stringed together. Approximately twenty-five fish are strung together, dipped in the fresh water and then left to dry. The fish typically dry on windy days when the sun isn't too harsh. At night the fish are brought in to prevent it from drawing in damp. This process is repeated for five days. In some areas, there are drying ovens that allows the fish to hang in a room with a electrical fan and dry. Bokkoms are typically served with white wine and bread.