Hongeohoe vs Prahok
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Hongeohoe
A Korean fermented skate (Raja kenojei) specialty of Jeolla Province, notable for an extreme ammonia odor developed during fermentation and traditionally served at ancestral rites.
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Prahok
Prahok is a foundational ingredient in Cambodian cuisine, consisting of a pungent fermented fish paste typically made from mudfish or snakehead fish. The fish are crushed, salted, and left to ferment in large clay jars for extended periods, which preserves the protein and creates a strong, distinct umami flavor. Used primarily as a seasoning or condiment, it is essential for flavoring many traditi...
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