Lomp

Lomp refers to a type of fermented fish dish originating from Southeast Asia, particularly popular in Indonesia. It is typically made from small, oily fish like anchovies or sardines that are seasoned with salt and spices, then allowed to ferment for a period ranging from a few days to several weeks. The fermentation process breaks down the fish proteins, giving lomp a strong, pungent aroma and a distinct umami flavor.

The preparation of lomp can vary regionally, with different spice combinations and fermentation times yielding unique taste profiles. Common spices include chili peppers, garlic, and shallots. Once fermented, lomp can be consumed directly, fried, or used as an ingredient in various dishes, adding a savory depth to curries, stir-fries, and sambals. Its strong flavor means it is often used sparingly.

Due to its strong smell and taste, lomp is not universally appealing and is considered an acquired taste. However, it remains a traditional food item for many communities, valued for its flavor and its ability to preserve fish. Variations of fermented fish exist in many cultures worldwide, but lomp is specifically known for its particular preparation and flavor profile within the Indonesian culinary landscape.