Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia

The aim of this report is to better understand the traditions, production methods, and uses of prohok as well as the retention of this essential flavoring and nutritional component of Khmer cuisine. The reported findings include how fish preservation developed to accommodate Cambodia’s unique naturally occurring hydrological phenomena and has influenced the ethnic identity and social structure of Khmer people.

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LeGrand, K., B. Borarin, and G.M. Young

Publication Date

06 May 2020

Publication Name

Journal of Ethnic Foods


Khmer, Traditional fermentation, Fermented fish, Food culture, Tonle Sap, Prohok