Alikansio

Alikansio is a term of Filipino origin, specifically from the Visayan languages. It refers to a type of fermented fish product, often made from small fish or shrimp. The process typically involves salting the fish or shrimp and then allowing it to ferment for a period of time. This fermentation process gives alikansio its characteristic strong, pungent aroma and salty, umami flavor.

The preparation and consumption of alikansio are deeply rooted in Filipino culinary traditions, particularly in the Visayas region. It is often used as a condiment or flavoring agent in various dishes. Its intense flavor makes it a potent addition, and it is usually consumed in small quantities. Common ways to incorporate alikansio into meals include stir-frying it with vegetables, adding it to stews, or serving it as a side dish to accompany rice.

Variations of fermented fish products exist throughout Southeast Asia, and alikansio is one such example within the Philippines. The specific type of fish or shrimp used, as well as the fermentation duration, can influence the final taste and texture of alikansio. Its strong smell can be off-putting to those unfamiliar with it, but for many Filipinos, it is a beloved and essential part of their diet, evoking a sense of home and tradition.