Katnu

katnu is a type of fermented fish product common in parts of Southeast Asia, particularly in the Philippines and Malaysia. It is made by preserving fish in salt and allowing it to undergo lactic acid fermentation. The process typically involves cleaning the fish, layering it with salt in a container, and then allowing it to ferment for a period ranging from a few weeks to several months. The salt acts as a preservative and also draws out moisture, aiding in the fermentation process.

The resulting product is known for its strong, pungent aroma and salty, umami flavor. Katnu is often used as a condiment or flavoring agent in various dishes. It can be added to soups, stews, stir-fries, or eaten on its own as an accompaniment to rice. The specific type of fish used can vary, influencing the final taste and texture of the katnu. Common fish include anchovies, sardines, or tilapia.

The preparation and consumption of katnu are deeply rooted in the culinary traditions of the regions where it is popular. It is a testament to traditional food preservation techniques that have been passed down through generations. While its strong smell might be off-putting to some, for those familiar with it, katnu is a cherished ingredient that adds a distinctive depth of flavor to meals.