Bokkoms
Bokkoms. Follow this simple method to recreate a beloved classic at home.
Ingrediënten
- 1 kg whole mullet fish (fresh)
- 200–250 g coarse salt
- bay leaves or peppercorns for subtle flavour (optioneel)
Instructies
- Clean the fishRemove the gills and guts, but leave the head and tail intact.Rinse thoroughly in cold water.
- Salt the fishRub the fish generously with coarse salt inside and out.Place the fish in a large container or tray and cover with extra salt.Let it cure for 24–48 hours in a cool place or refrigerator.
- Rinse and dryAfter curing, rinse the fish lightly to remove excess salt.Pat dry with clean towels.
- String the fishThread a strong string through the gills and mouth to create a hanging loop.This allows the fish to air-dry without touching surfaces.
- Dry the fishHang the fish in a well-ventilated, sunny, and insect-free area.Traditionally, fish are hung outside under a roofed area to avoid rain and direct sun.Drying can take 5–7 days, depending on weather, until the fish is firm and leathery.
- StorageOnce fully dried, store bokkoms in a cool, dry place.Traditionally, they are kept in mesh bags or wrapped in paper to allow airflow.Bokkoms can last for several months if stored properly.
