Fermented Fish

"Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by machine. After the fish is crushed, it is left in the sun for a full day, then salted and sealed in jars full of salt.

Prahok can be eaten after just 20 days of fermentation, but better quality Prahok can be preserved for one to three years."
- http://en.wikipedia.org/wiki/Prahok

1 comment:

Caleb K. said...

I guess I know what ill be eating for the next 3 years or more lol.