Preserving Fish

As protein is an essential part of a balanced diet and survival, Cambodians have learned to find protein in everything available. There is one protein source that all Cambodians grow up eating and is served thousands of different ways…fish. As part of FCOP’s strategy to become self-sufficient, most of our church refuge centers have developed fish ponds that help to provide the necessary protein for the kids and staff. When it comes to preserving fish, it can be quite a challenge due to there being no refrigeration resulting from a lack of electricity in many areas of the country. 

The Cambodians have developed unique ways of preparing and preserving fish that allow it to be stored safely for several months in the hot, humid climate and consumed during seasons where fish might not be readily available. One preparation technique is through simple salting and drying. Dried fish is a staple food item which is often served at breakfast with rice porridge. Another popular means of preserving fish is through making prahok. Prahok is a fish paste where the fish is crushed, seasoned with various spices and salt, and then placed in a clay pot where it will sit for many months as it goes through the fermentation process. It’s a traditional food item beloved by all Cambodians. It takes some time to get used to the pungent smell and you definitely don't want to be sodium sensitive when you eat it!

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