True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Sauces and condiments from Cambodia
Anchovies are mixed with coarse salt in large wooden vats and left for months, up to two years at one Kampot maker, while the fish break down into a clear brown sauce. The liquid is drawn off, and Wikipedia describes a final ripening in jars in the sun.
A short entry: the sources we found record only what is said here about Tuk trey itself.
| Anchovies or other fish | FAO describes the traditional product as anchovy sauce; one Kampot maker uses a fish known locally as kak koeum[fao2004][ppp2021] |
| Coarse salt | [wp] |
| Starter | spontaneous |
Total time across the recorded steps: 2 years
What changes: Anchovies are mixed with coarse salt in large wooden vats
Output: salted fish.
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
Anchovies are mixed with coarse salt in large wooden vats and left for months, up to two years at one Kampot maker, while the fish break down into a clear brown sauce. The liquid is drawn off, and Wikipedia describes a final ripening in jars in the sun. Made in 4 steps over 2 years. The longest step, ferment in the vats, takes up to 2 years (Hom Phanet 2021).
| Main step | up to 2 yearsReported[ppp2021] | Ferment in the vats |
|---|
Tuk trey is the Cambodian sea-fish sauce, made in only a few factories on the Kampot and Sihanoukville coast. Unlike prahok, Cambodia's freshwater fish paste, it is a clear liquid like Thai nam pla.
Codex requires fish sauce to hold at least 200 g/L salt and no more than 40 mg histamine per 100 g, and to be made from fish fit to sell fresh. Cambodia's fish sauce standard (CS 005:2003) is mandatory, but a 2015 UNIDO review found that it did not set a histamine limit.
Every number is labelled with how it is known. How this atlas is made
An FAO review of Cambodia's marine fisheries (2004) counted three marine fish sauce factories, one in Kampot and two in Sihanoukville, down from several a decade earlier as anchovy catches fell. Cambodia's fish sauce standard (CS 005:2003) is mandatory, and in 2021 Kampot fish sauce was reported as a possible geographical-indication product.
