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Fish and seafood from Cambodia
Trey praheum is Cambodian freshwater fish salted and given a short fermentation, sold in wet markets and eaten as a main dish or seasoning. Market samples are lightly acid to near neutral (pH 5.40 to 7.6) with 1.76 to 17% salt. It had the highest share of E. coli of five Cambodian ferment groups tested, though the study found the differences between groups not significant.
A short entry: the sources we found record only what is said here about Trey praheum itself. Its own sources do not record how it is made, so the steps and scenes below are those of Prahok, the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Trey praheum.
| Freshwater fish | [ly2019] |
| Salt | [ly2019] |
| Starter | spontaneous |
Total time across the steps of Prahok: 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
Trey praheum is Cambodian freshwater fish salted and given a short fermentation, sold in wet markets and eaten as a main dish or seasoning. Market samples are lightly acid to near neutral (pH 5.40 to 7.6) with 1.76 to 17% salt. It had the highest share of E. coli of five Cambodian ferment groups tested, though the study found the differences between groups not significant. Salt is 1.8–17 % (Chrun R 2023). Pediococcus pentosaceus and Enterococcus faecium, the lactic acid bacteria isolated from two market samples does most of the fermenting.
| Salt | 1.8–17 %Measured[chrun2023][ly2020] | Salt and ferment for a short time |
|---|---|---|
| Acidity | pH 5.4–7.6Measured[chrun2023][ly2020] | Salt and ferment for a short time |
Trey praheum is the short-fermented, salted Cambodian fish. Prahok is a salted fish paste, and paork is fermented with rice and reaches a lower pH.
In market samples, E. coli was found in 60% and Salmonella enterica in 1 of 5 trey praherm, the highest E. coli share of the Cambodian groups tested, though the study found the differences between groups not significant. Most Enterobacteriaceae isolated survived 8% salt but did not grow at pH 4, and trey praheum stays near neutral (Chrun et al. 2023), so acidity does not protect it. The FDA's botulism controls for shelf-stable fish are 20 % salt in the water of the product, water activity of 0.85 or below, or pH 4.6 or below, and some of these samples met none of them. Mekong basin fish can also carry the liver fluke Opisthorchis viverrini, which people catch from raw or undercooked fish, including short-fermented fish and Cambodia's prahok. No source we read shows that this light salting kills it, so cook it through before eating.
Hazards the sources name: Escherichia coli (in 60% of 5 samples) and Salmonella enterica (1 of 5 samples).
Every number is labelled with how it is known. How this atlas is made
