Bokkoms
Sign in to saveBokkoms (or bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, Chelon richardsonii, a type of fish commonly known in the Western Cape of South Africa as "harders"), and is a well-known specialty of the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as "fish biltong".
Wikidata facts
- Subclass of
- cured fish
- Country of origin
- South Africa
- Image
- Bokkoms - whole, salted and dried mullet.jpg
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- Commons category
- Bokkoms
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Encyclopedic overview
14 sectionsContents
- Origins of the word
- History
- Preparation
- Drying
- Bokkom industry
- Eating
- Environmental concerns
- In popular culture
- Comparison to similar foodstuffs
- See also
- Similar foods
- Related topics
- Notes and references
- External links
Bokkoms (or bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, Chelon richardsonii, a type of fish commonly known in the Western Cape of South Africa as "harders"), and is a well-known specialty of the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after peeling off the skin. In some cases it is also smoked. It is sometimes referred to as "fish biltong".
== Origins of the word ==
Excerpted from Wikipedia’s “Bokkoms” article, available under the CC BY-SA 4.0 licence.