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in the tank. The purpose of the press is to ensure that the guts of the fish is pressed flat so that it does not go bad. After the third day in the tank, the fish is taken out and is then stringed up in bunches of 10 to 25 fish each on a rope, making use of a fish needle which is pushed through the eyes of the fish. The bunches are then dipped 2 to 3 times in fresh water, before they are hung on
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57:
275:. Although it has a significant market in the Western Cape (where it is very popular and can be found in hotels, bars, bottle stores (in UK: off-licence), fish shops and beach kiosks on the beaches and holiday resorts), it has not been able to become a common product in the larger part of Southern African butcheries, fisheries and grocery stores like
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have started to make use of drying "ovens". This consists of a closed room with an electrical fan, in which the fish is hung. The fan blows heated air into the room. This simplifies the drying process considerably, since the fish does not need to be moved indoors every evening. This also allows drying to take place during the wetter winter months.
157:) and refers to the fact that bokkoms reminds of goat, because bokkoms has the same shape as the horns of a goat, is just as hard as a goat's horns, and stinks just as much as the horn of a goat (goats have scent glands behind their horns that cause the smell). The first official record of the use of the word in the
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full of dry coarse salt is spread on top of the fish. Thereafter more layers of fish and salt are put on top until all the fish is covered in salt. A thick layer of salt is added to the top. This is left for one day. On the second day, a press made with wood with weights on top, is placed on the fish
258:
The most suitable circumstances for drying is a lot of wind and not too harsh sunlight. At nighttime, the fish is brought under a roof to prevent it from drawing in damp, and the next day it is taken outside again to hang in the sun. The whole drying process takes about 5 days. More recently, people
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and cannot sustain current fishing pressure, or because the fishing or farming method poses harm to the environment and/or the biology of the species makes it vulnerable to high fishing pressure. These species may be legally sold by registered commercial fishers and retailers. However, an increased
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just off the coast, its weather conditions are ideal for drying the fish (dry summers and relatively low rainfall), and it has access to huge amounts of sea salt as spring tide pushes the sea over the extensive salt pans (the largest salt factory in South Africa where salt is extracted from sea
365:
Southern
African Sustainable Seafood Initiative (SASSI) Orange list as an unsustainable species. This group includes species that have associated reasons for concern, either because the species is depleted as a result of
329:. It is thus no co-incidence that the bokkom industry originated and still continue to be situated in Velddrif. The well-known "Bokkomlaan" (Bokkom avenue) along the banks of the Berg river in
587:
HAT – Verklarende
Handwoordeboek van die Afrikaanse Taal, 5de Uitgawe, FF Odendal & RH Gouws (redakteurs), Pearson Education South Africa, Maskew Miller Longman, 2005, p 112
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was caught in the river and the jetties were used as a place to tie the fishermen's "bakkies" (small boats) to unload their catch. Because of over-fishing, the catching of
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made of around 50 kg of coarse salt and fresh water, to which the fish is added. As soon as enough fish is added to reach the top of the tank, two or three
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197:. They had sole rights to the lucrative fishing until 1711. One fifth of the catch had to be delivered in salted and dried form, which was the origins of
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402:
To refer to someone who is incompetent, unable to perform his work adequately, not able to do the simplest of things, in the phrase "hy kan nie bokkom
816:
Elektroniese WAT (Woordeboek van die
Afrikaanse Taal), Buro van die Woordeboek van die Afrikaanse Taal, Stellenbosch : Buro van die WAT 2008
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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
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is a place where tourists can see large numbers of bokkoms strung up in bunches on rows of reed scaffolds along the side of the road.
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for a short period of time. Although the method for making bokkoms probably originated from the
European method of making dried
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There has been concern raised over declining fish stocks on the West Coast of South Africa. The
Southern mullet is on the
88:, a type of fish commonly known in the Western Cape of South Africa as "harders"), and is a well-known delicacy from the
399:, tiresome, dull person, i.e. "a dry old stick", in the phrase "'n droë bokkom" (literally translated "a dry bokkem").
362:
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As early as 1658, only six years after the first permanent settlement of
Europeans at the Cape of Good Hope, four
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and black coffee, but can also be used in soups and spaghetti's, tapenades, ragout or just as a bite on its own.
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because the seedpods look like bokkoms, and their unpleasant smell reminds of the strong fish smell of bokkoms.
272:
186:
30:
627:
Etimologiewoordeboek van
Afrikaans, Buro van die Woordeboek van die Afrikaanse Taal, Editor: GJ van Wyk, 2003
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465:. Bloaters (whole fish), kippers (split) and buckling (head and guts removed) are all lightly salted and
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has. It is, however, available for ordering and shipping through the internet in vacuum packed format.
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They were the first
Europeans traded with local people in Saldanha area 100 years before the Dutch.
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to fish the waters of
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761:"Squid and prawns with bean and bokkom ragout by (Prawn, Pulses and Legumes) @FoodNetwork_UK"
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salt factory, is also situated there). It also has access to fresh water in the form of the
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in the river is now prohibited and it must be netted in the open sea just off
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It has also been used as the name for a specific family of plants with sharp
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598:"Southern mullet – Exhibition – Two Oceans Aquarium Cape Town, South Africa"
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477:) and do not regularly make use of smoking in preparation of the delicacy.
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found in South Africa. These plants have been given the name of bokkoms in
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There is a vibrant bokkom industry in the "bokkom capital" of the world,
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on the West Coast of
Southern Africa. They were given the right from the
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on the river at the front of the factory. In the past, large schools of
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is the ideal place for the bokkom industry. It has access to the
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way of preparing bokkoms starts with catching the small (
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demand for these could compromise a sustainable supply.
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791:. Blogs.food24.com. 12 November 2010. Archived from
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789:"The bokkom controversy – a cautionary tale |"
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737:. Blogs.food24.com. 1 October 2010. Archived from
217:(fish), coarse salt and fresh water. The original
735:"Gutted! (previously, Spaghetti del Mare) |"
341:Bokkoms is a unique, traditional delicacy of the
812:
810:
775:"Harders – Beach Seine : SEAFOOD DATABASE"
473:, bokkoms use a different species of fish (the
600:. Aquarium.co.za. 18 July 2012. Archived from
406:nie" (literally translated "he is not able to
233:). A large square tank built out of bricks or
209:The ingredients for bokkoms consist of small (
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519: – Term for herring that is smoked whole
8:
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506:Foods that are similar to bokkoms include:
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413:To refer to someone who is very thin and
345:of South Africa. It is best enjoyed with
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82:(more specifically the Southern mullet,
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103:Always Spanish and Portuguese origin.
96:. It is sometimes referred to as "fish
708:http://www.route27sa.com/velddrif.html
417:, in the phrase "hy is pure bokkom en
271:of South Africa, and specifically the
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267:Bokkoms is a delicacy typical to the
7:
719:Sardines on toast (11 August 2010).
661:"The Leading Bokkom Site on the Net"
161:language of South Africa was in the
181:were given permission to settle in
105:https://en.m.wikipedia.org/Bacalhau
1256:Snacks, condiments and commodities
525: – Whole cold-smoked herrings
14:
721:"Black olive and bokkom tapenade"
294:. Each factory has its own small
129:, which is a variant of the word
706:SA West Coast Route 27 website:
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445:Comparison to similar foodstuffs
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29:
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16:Whole, salted and dried mullet
1:
696:. Bokkom.co.za. 9 April 2007.
78:) is whole, salted and dried
663:. BokKOM.com. Archived from
694:"Accommodation in velddrif"
387:language in at least three
1459:
383:has been taken up in the
145:is derived from the word
50:
28:
237:is filled with a strong
187:Dutch East India Company
449:Bokkoms are similar to
357:Environmental concerns
1433:South African cuisine
1312:Pastries and desserts
1202:Waterblommetjiebredie
1118:South African cuisine
912:Cantonese salted fish
229:(called "harders" in
1050:Dried shredded squid
927:Dried and salted cod
763:. Foodnetwork.co.uk.
572:Notes and references
566:List of smoked foods
425:, not a lot for the
165:in 1902 in the form
149:(the Dutch word for
1076:List of dried foods
795:on 28 November 2015
741:on 28 November 2015
561:List of dried foods
395:To refer to a very
263:The bokkom industry
113:Origins of the word
85:Chelon richardsonii
25:
1288:Monkey gland sauce
375:In popular culture
61:Media: Bokkoms
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349:, or with bread,
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191:Cape of Good Hope
163:Patriotwoordeboek
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1395:Springbokkie
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891:
797:. Retrieved
793:the original
783:
777:. Wwf Sassi.
769:
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743:. Retrieved
739:the original
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665:the original
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269:Western Cape
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183:Saldanha Bay
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45:South Africa
18:
1443:Smoked fish
1390:Rooibos tea
1319:Koeksisters
1216:Mielie-meal
1187:Skilpadjies
965: [
957:Katsuobushi
902:Bombay Duck
495:Food portal
410:a bokkom").
368:overfishing
351:apricot jam
321:water, the
205:Preparation
1438:Dried fish
1427:Categories
1410:Constantia
1400:Umqombothi
1349:Hertzoggie
1344:Tameletjie
1324:Koe'sister
1302:Ouma Rusks
1237:Soetpatats
1147:Bunny chow
870:Dried fish
861:and dried
859:Dried fish
347:white wine
343:West Coast
327:Berg river
292:Berg river
273:West Coast
219:West Coast
90:West Coast
1268:Chakalaka
1227:Potjiekos
1218:porridge)
1212:Mieliepap
1197:Umngqusho
1162:Frikkadel
1137:Boerewors
1009:Stockfish
897:Boknafisk
723:. Food24.
541:angelfish
439:Afrikaans
415:emaciated
385:Afrikaans
379:The word
248:scaffolds
231:Afrikaans
195:Table Bay
159:Afrikaans
117:The word
1334:Melktert
1293:Peppadew
1278:Droëwors
1222:Potbrood
1060:Musciame
962:Keumamah
952:Karasumi
907:Bottarga
877:Bacalhau
799:21 March
745:21 March
671:21 March
608:21 March
529:buckling
517:bloaters
481:See also
463:buckling
455:bloaters
435:seedpods
408:barbecue
389:proverbs
331:Velddrif
314:Velddrif
308:Laaiplek
288:Velddrif
284:Velddrif
250:to dry.
223:juvenile
211:juvenile
1370:Amarula
1273:Chutney
1263:Biltong
1247:Vetkoek
1192:Sosatie
1172:Isidudu
1157:Dikgobe
1142:Bokkoms
1132:Bobotie
999:PiracuĂ
994:Niboshi
942:Gwamegi
892:Bokkoms
882:BaccalĂ
863:seafood
549:biltong
523:kippers
471:herring
459:kippers
427:jackals
423:biltong
419:biltong
381:bokkoms
323:Cerebos
277:biltong
227:mullets
199:bokkoms
173:History
143:bokking
135:buckinc
131:bokking
98:biltong
76:bokkems
72:Bokkoms
35:Bokkoms
23:Bokkoms
1380:Boeber
1363:Drinks
1283:Konfyt
1232:Spatlo
1177:Morogo
1167:Gatsby
1045:Conpoy
1029:Yukola
1004:Sanyaa
989:Mojama
979:Kusaya
974:Kipper
937:Fesikh
539:dried
533:dries
475:mullet
467:smoked
397:boring
337:Eating
318:mullet
304:mullet
300:mullet
254:Drying
243:spades
239:pickle
215:mullet
167:bokkom
127:bokkem
119:bokkom
94:smoked
80:mullet
54:
1385:Mageu
1375:Amasi
1298:Rusks
1069:Misc.
1024:Vobla
1014:Taran
969:]
947:Jwipo
932:Eoran
922:Daing
887:Balyk
546:shark
535:snoek
404:braai
296:jetty
235:stone
125:word
123:Dutch
1405:Wine
1182:Samp
801:2012
747:2012
673:2012
610:2012
461:and
155:goat
151:buck
133:(or
74:(or
429:").
363:WWF
153:or
147:bok
137:in
100:".
1429::
967:id
809:^
681:^
642:^
618:^
580:^
457:,
391::
310:.
225:)
213:)
169:.
1304:)
1300:(
1214:(
1110:e
1103:t
1096:v
851:e
844:t
837:v
803:.
749:.
675:.
612:.
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