Bokkoms, affectionately known as fish biltong, is a West Coast delicacy and a commonplace sight along the coast. Fishing micro-economies like Paternoster rely on the bokkom trade. Hundreds of them can be seen hanging out to dry in silver bouquets, slowly preserving in the hot Cape wind. The distinctly fishy smell and unsophisticated preparation method make bokkoms the perfect pescatarian addition to any local dish. Pan-fry between thick slices of farm bread, spread on toast garnished with a coriander, tomato and corn relish, or simply eat them as they are with a side of black coffee and apricot jam.
Here's how to to prepare your own bokkoms the West Coast way:
Here's how to to prepare your own bokkoms the West Coast way:
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