Fig. 8
From: Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia
Fish and salt are packed into containers of various types including earthenware and plastic. The lids are weighted down. The weights help to hold the fish in the liquid during the long fermentation process. Photo a and background of Photo b are containers with rocks on top of the lids as weights. Photo b foreground and Photos c–f show various types of finished prohok in earthenware and plastic fermentation containers. Photo credit Karen LeGrand