Fish paste making season has got into full swing in Cambodia, with fishermen loading up huge quantities of small fish for the paste, better known as prahok.
Prahok is a staple in almost every Cambodian's diet. The paste is commonly used in soup and can also be eaten raw.
Prahok season usually runs from December to January, with many people traditionally producing the paste at the Chrang Chamres area in Russei Keo district along the Tonle Sap Lake.
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