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Fish and seafood from Cambodia
Prahok is Cambodia's salted, fermented freshwater-fish paste. Cleaned fish are soaked, pressed under stone plates, mixed with a lot of salt and left in closed containers for about six months. Salt-loving bacteria ripen it into a paste that is cooked before eating.
| Freshwater fish | Cleaned and cut into small pieces without head, bones or scales[thanh2025] |
| Water3 parts water to 1 part fish (w/w) | For a 20-hour soak before pressing[thanh2025] |
| Salt (NaCl)30 % | Added to the pressed fish[thanh2025] |
| Starter | spontaneous |
Total time across the recorded steps: 6 months – 8 months
What changes: Starting material: freshwater fish, cleaned and cut without head, bones or scales
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
Prahok is Cambodia's salted, fermented freshwater-fish paste. Cleaned fish are soaked, pressed under stone plates, mixed with a lot of salt and left in closed containers for about six months. Salt-loving bacteria ripen it into a paste that is cooked before eating. Made in 5 steps over 6 months – 8 months. The longest step, salt and ferment in closed containers, takes 6–8 months (Thanh C 2025) and runs at 25–32 °C (Thanh C 2025). Salt is 30 % (Thanh C 2025). Lentibacillus does most of the fermenting.
| Main step | 6–8 monthsReported[thanh2025] | Salt and ferment in closed containers |
|---|---|---|
| Temperature | 25–32 °CReported[thanh2025] | Salt and ferment in closed containers |
| Salt | 30 %Reported[thanh2025] | Salt and ferment in closed containers |
| Acidity | pH 6.2–6.5Measured[thanh2025] | Salt and ferment in closed containers |
In the study recipe the fish is soaked for 20 h and pressed under stone plates for 6 h before it is salted with 30 % NaCl. Rather than lactic bacteria, the salt-loving Lentibacillus dominates at the end.
Fat oxidises as it ages: the peroxide value passed the Codex reference of 10 meq O2/kg from month 4 and kept rising. Histamine stayed below quantification in the lab paste but was 51.7 and 113.5 mg/kg in two market samples. A wider survey found 35–408 ppm in 12 market samples, and one was above 400 ppm, a limit the authors take from EU rules for fishery products matured in brine (Ly et al. 2020). The US FDA says that once histamine has formed, heat cannot remove it. The study authors advise limiting fermentation to about 3 months and always cooking prahok rather than eating it fresh, since it may carry pathogens or parasites (Thanh et al. 2025). A Mekong review names raw or inadequately cooked pra hok among the ways people catch the liver fluke Opisthorchis viverrini (Sithithaworn et al. 2012). E. coli was found in about a third of market samples (Chrun et al. 2023).
Hazards the sources name: Aeromonas (abundant right after salting); Clostridium (present throughout the ferment); Escherichia coli in 9 of 26 market prahok samples (35 %); Opisthorchis viverrini (liver fluke), named for raw or inadequately cooked pra hok in a Mekong review.
Every number is labelled with how it is known. How this atlas is made
Narzary et al. (2021) report that Cambodia's government introduced industry standards for prahok production in 2016, covering traits such as colour and smell. They say the standards followed the realisation that prahok was so popular among Cambodians at home and abroad that its health and safety needed monitoring.
