Bukkón

Bukkón is a term that refers to a specific type of dried, fermented fish. It is traditionally produced in certain coastal regions and is a common food item in some culinary traditions. The process of making bukkón typically involves salting fresh fish and then allowing it to dry and ferment over a period of time, often exposed to the sun and air. This fermentation process contributes to its distinct flavor profile, which is often described as pungent and savory.

The preparation and consumption of bukkón vary depending on the region. It can be eaten directly as a snack, or it may be incorporated into various dishes as an ingredient to add a strong umami flavor. Its texture can range from firm and chewy to somewhat brittle, depending on the drying and fermentation duration. Historically, bukkón served as a way to preserve fish, especially in areas where fresh seafood was abundant but refrigeration was not readily available. While its strong aroma and taste may be an acquired preference for some, it holds cultural significance and is a valued component of local cuisines in the areas where it is produced. The exact methods of preparation and the types of fish used can differ, leading to variations in the final product.