kalajar

Kalajar refers to a type of fermented fish product, commonly found in certain regions of Southeast Asia, particularly in Bangladesh and parts of India. The process typically involves salting fish and then allowing it to undergo natural fermentation over a period of weeks or months. This fermentation process breaks down proteins and fats, developing a strong aroma and a distinctive pungent flavor.

The type of fish used can vary, but often includes small, oily species. After fermentation, the kalajar is usually dried and can be consumed as a condiment or ingredient in various dishes. It is known for its intense, savory, and somewhat umami taste, which can be an acquired preference. Kalajar is a traditional foodstuff, often prepared in home settings and passed down through generations. Its production and consumption are closely tied to local culinary practices and cultural heritage. The strong smell is a characteristic feature that is often associated with this food product.