Cambodia’s national fermented fish condiment, prahok, has just come into season with the annual explosion of riel fish numbers. To honour the occasion, AFP have published their insight (and a few top photos). The Ministry of Fish’s head honcho, Nao Thouk, sums up the situation with typically Khmer verve:
“Prahok is the taste of Cambodia. If there is no prahok, we are not Cambodians. Prahok is the Khmer identity,” says Nao Thouk, director of the agriculture ministry’s fisheries department.
“It is like butter or cheese for Westerners,” he adds, explaining that some 70,000 to 80,000 tonnes of prahok are produced each year between December and March, when thousands swarm to the rivers.
See: Got Fish?