A traditional way of cooking the “harders” or mullets after cleaning them at the water's edge with the seabirds enjoying a free meal, is to make a wood fire, put much salt on the external skin and then to “braai” or grill to taste. The mullet has quite a few small bones and needs to be carefully digested together with freshly baked bread or pap from maize, enhanced with a regional traditional jam. Sometimes another local delicacy, “braaibrood”, replaces the freshly baked bread. “Blouberg Braaibrood” consists of two slices of white, whole wheat or brown bread, on the outside, barbecued with onion, a chutney, tomato and cheese on the inside.