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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
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Garum - Wikipedia ... Garum
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 ...
Lutefisk - Wikipedia ... Lutefisk
Shiokara. Ika no shiokara. Shiokara (塩辛) lit. 'salty-spicy', [1] is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. [2]
Shrimp paste - Wikipedia ... Shrimp paste
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