Pawta
Pawta refers to a type of fermented fish dish originating from the Philippines, specifically popular in the Bicol region. It is traditionally made from small fish, such as dilis or sapsap, that are salted and allowed to ferment in a sealed container for a period of time. The fermentation process, which involves lactic acid bacteria, breaks down the proteins in the fish, creating a strong, pungent aroma and a distinct umami flavor.
The preparation of pawta varies, but often involves layering the fish with salt and sometimes other ingredients
Pawta is known for its strong smell, which is characteristic of many fermented seafood products. Despite its