Life is hard on the Mekong River in Cambodia. Fishermen dip their cone-shaped nets into the water from their boats, and then lift the net quickly. Once the boat is full, they’ll return to the floating houses to clean the nets and pass off the fish to the women. The women then cut off the fish heads and bring the fish back to the river to be cleaned and to remove the fat. Salting the fish for preservation is the final step in this process, but the fish will continue to macerate for several months in order to transform into a paste called prahok, a condiment used in most Cambodian households.
About the author
Lisa is a traveler, photographer and pharmacist. She and her partner Cheryl MacDonald enjoy sharing inspiration and good health with fellow travelers!