Prahok Cambodian fermented fish paste

Prahok is a cornerstone Cambodian fermented fish paste, distinct from Thai pla ra or Vietnamese mam. It is traditionally made from trey riel (tiny mud carp) or trey sleuk russey, abundant in the Mekong River basin and Tonle Sap Lake ^[1]. The fermentation process involves deboning, skinning, drying, smoking, pounding into a paste, and marinating with salt; the paste can last for a year or more ^[1]. The ideal season for making prahok is during the dry season (November to March), especially January 2–10, when receding water in Tonle Sap Lake concentrates fish ^[1]. Prahok is used as a seasoning or condiment, adding umami to dishes like prahok ktis (a dip) and various dipping sauces, and is often enjoyed with rice ^[1].

Regarding Cambodian markets in Los Angeles/Long Beach: Keo Neighborhood Market (1224 E South St, Long Beach, CA 90805) offers a wide selection of Southeast Asian groceries, including “prahok-style items” ^[2]. The source does not specify whether these are house-made or imported. No other LA/Long Beach markets are mentioned in the provided sources. Therefore, it is not possible to determine which markets sell house-made vs. imported prahok from the given information.