Koiste

Koiste refers to a type of fermented fish dish popular in parts of Southeast Asia, particularly in the Philippines. It is made by preserving fish in salt and allowing it to ferment over a period of time. The fermentation process results in a strong, pungent aroma and a distinct, savory flavor that is characteristic of koiste.

The specific fish used can vary, but commonly include freshwater species like tilapia or carp, as well as some types of marine fish. The preparation involves cleaning the fish and then packing it tightly with salt in containers. The containers are then sealed and left to ferment, with the duration of fermentation influencing the intensity of the flavor. Longer fermentation periods typically lead to a more potent taste and smell.

Koiste is often used as a condiment or an ingredient in various dishes, rather than being eaten on its own. Its strong flavor can add depth and complexity to stews, stir-fries, and other savory preparations. It is a traditional food item with cultural significance in regions where it is consumed, representing a method of food preservation that has been practiced for generations. The acquired taste of koiste means it is not universally enjoyed, but it remains a valued part of the culinary heritage for many.