Sunday, November 8, 2009

Cambodian Fish Products

The basic ingredient in Cambodian cooking is salty fermented fish paste. We happen to visit a factory that makes this staple in many varieties. The fish is cleaned, de-boned and thrown in a pile on the floor, where salt is added. The pile sits to ferment for two-three weeks. It is then chopped and transferred into large vats where it ferments even further. Different fish, seafood and spices make for different types of paste.

We cannot describe the smell that surrounds the village.

Close by, fish are sun-dried, smoked and sold in brick size bundles. Bits of dried fish can sometimes appear in cold salads or as a beer snack.

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