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Fish and seafood from Philippines
Lumlom is a Bulacan dish of whole milkfish or tilapia buried in mud for a day or two so that it ferments slightly. The fish is then cleaned and cooked as paksiw sa tuba, in nipa vinegar with spices and sometimes coconut cream, and eaten as pulutan with drinks.
A short entry: the sources we found record only what is said here about Lumlom itself.
| Whole milkfish or tilapia | [wiki-lumlom] |
| Nipa vinegar, spices, sometimes coconut cream | For cooking after fermentation[wiki-lumlom] |
Total time across the recorded steps: 24 h – 2 days
What changes: Whole fish are buried in mud and ferment slightly
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lumlom is a Bulacan dish of whole milkfish or tilapia buried in mud for a day or two so that it ferments slightly. The fish is then cleaned and cooked as paksiw sa tuba, in nipa vinegar with spices and sometimes coconut cream, and eaten as pulutan with drinks. Made in 3 steps over 24 h – 2 days. The longest step, bury whole fish in mud, takes 24 h – 2 days (English Wikipedia 2026).
| Main step | 24 h – 2 daysReported[wiki-lumlom] | Bury whole fish in mud |
|---|
Lumlom is fermented only a day or two in mud, then cooked in vinegar. Burong isda, from Central Luzon, is fermented with rice and salt.
The sources record no salt or acid to protect whole fish buried in mud, and no study we found has tested this method. Botulinum bacteria live in soil and grow where air is shut out. Ordinary cooking does not kill their spores; toxin already formed needs 80 °C for 20 minutes or 100 °C for 1–2 minutes (MAFF). The steps here are a record of a local dish, not a tested method.
Every number is labelled with how it is known. How this atlas is made
Described as pre-colonial (Wikipedia).
