Kokkupanu

Kokkupanu is a term that refers to a traditional method of preserving fish commonly practiced in certain coastal communities. The process involves a specific way of salting and drying fish, which significantly extends its shelf life and alters its texture and flavor. The exact techniques and the types of fish used can vary depending on the region, but the core principle remains the same: creating a stable, preserved food source.

The preparation usually begins with fresh fish, which are gutted and cleaned thoroughly. They are then heavily salted, often using coarse sea salt, and sometimes left to cure in the salt for a period. Following the salting stage, the fish are exposed to the sun and wind to dry. This drying process can take several days, depending on weather conditions and the size of the fish. The aim is to remove as much moisture as possible, which inhibits bacterial growth.

The resulting kokkupanu fish has a firm, chewy texture and a concentrated, savory taste. It is often rehydrated or cooked in various ways, depending on local culinary traditions. This preservation method was historically crucial for communities that relied on fishing for sustenance, allowing them to store food for leaner periods or trade with inland communities. While modern refrigeration has reduced the necessity for such methods, kokkupanu remains a part of the cultural heritage and culinary identity of some areas.