Kakás

Kakás refers to a type of fermented fish, a traditional delicacy found in various Southeast Asian cuisines. The specific preparation and ingredients can vary significantly by region, but the core process involves the fermentation of fish, often small fish like anchovies or sardines, with salt and sometimes rice. This fermentation process breaks down the proteins in the fish, creating a distinct, pungent aroma and a complex, savory flavor known as umami.

In the Philippines, particularly in the Ilocos region, Kakás is a well-known condiment. It is often made from small fish like dilis (anchovies) and can be consumed directly as a side dish or used as an ingredient to add depth to other dishes. The flavor profile is strong and salty, and it is typically served with rice or paired with fruits like green mangoes.

The preparation of Kakás involves cleaning the fish, mixing them with salt, and allowing them to ferment in sealed containers for an extended period, which can range from weeks to months. The duration of fermentation influences the intensity of the flavor and aroma. While its strong smell can be off-putting to some, for those accustomed to it, Kakás is a highly prized ingredient that adds a unique culinary dimension to meals. Other Southeast Asian countries have similar fermented fish products, such as bagoong in the Philippines, budu in Malaysia, and pla ra in Thailand, each with its own regional variations and cultural significance.