Prahoc

Chopping up fish in the Prahoc sheds in Battambang Cambodia.

The Prahoc or fish paste was made in this long shed. There were hundreds of huge round clay jars, large wooden and hooped tubs and big cement tanks.

The chopped fish were pressed into the jars, tubs or tanks and salted. The fish paste was then covered with plastic sheets to keep out the flies, pressed down using big stones, then left to mature for six to twelve months.

Market traders bought kilogram quantities of Prahoc to sell on their market stalls. Some was exported to Thailand.