Preparation
Prahok is prepared using fresh fish (both large and small). Typically, the larger the fish, the more valuable the Prahok made from it. Some types are rarer than others and the rarest, considered delicacies, are more expensive. One of the pricier types is made from the gourami fish.
Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by machine. After the fish is crushed, it is left in the sun for a full day, then salted and sealed in jars full of salt.
Prahok can be eaten after just 20 days of fermentation, but better quality Prahok is left to ferment longer, up to three years.
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