Smoked fish is a type of dried food widely enjoyed by Cambodians for its aroma and flavour, and it also helps provide food security during seasons when fish are scarce. It is commonly prepared every year, particularly during the abundant-fish season between November and the end of February.
Smoked fish has thus become a favourite food among Cambodians and can be used to prepare many different dishes according to individual preferences, with an appealing aroma and taste. By: Pai Sokhim.
