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Prahok (/ ˈprɑːhʊk /; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of snakeheads) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply.
Fermented fish - Wikipedia ... Fermented fish
Surströmming - Wikipedia ... Surströmming
Bagoong - Wikipedia ... Bagoong
Fish paste. Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving, until it reaches the consistency of ...
Garum - Wikipedia ... Garum
Fermented bean curd
Capers. Yes, they have a life beyond chicken piccata and pasta puttanesca.These briny jarred buds bring pops of salt and tang to any sauce they meet. Chop and fold them into mayo or cream cheese ...
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