Small-Sized Fish Paste (Prahoc) Processing in Cambodia

Abstract

Small-sized fish paste call Prahoc in Khmer is one of the most popular fermented fish products used as a condiment in Cambodia. It is the main food for Cambodian people, especially the remote poor. Prahoc is typically made from small fish such as the common small cyprinids (Henicorhynchus spp.) in Khmer Trei Reil. It was originated as a way of preserving fish during the longer months when fresh fish was not available in plentiful supply. Prahoc is traditionally produced by mixing whole fish with salt at a ratio of 3:1-5:1, and fermented for 3-12 months or longer. Moreover, some problems relating with processing were found and determinded to keep for base line information for the next researchers.