fermented, and smoked foods are the norm, and in the case of hákarl, it's a true delicacy emblematic of the country. Although today these raw fish cubes are quite the culinary attraction ...

Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals. Prahok is a delicacy highly ...

That ancestor, which uses fermented fish rather than fresh fish, is called narezushi that is eaten with malted rice, and it’s still enjoyed in various forms by bold foodies and staunch traditionalists ...

Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals. Prahok is a delicacy ...