Bokkoms

Instructions

1. Gut and scale the fish, then rinse them thoroughly under cold water.
2. Prepare the brine by dissolving the coarse grey salt in cold water, then add the vinegar.
3. Submerge the fish in the brine and let them soak for 2 hours in a cool place.
4. Drain them, then lay them on a clean rack or tray, spaced apart.
5. Dry them in the sun for 2 to 3 days, turning them every day, until the flesh is firm and the skin is dry.
6. To serve, grill them for 5 minutes in a pan or oven to warm through, or eat them as they are with bread and butter.