pahing
Pahing is a traditional Filipino fermented fish product, commonly found in the Bicol Region of the Philippines. It is made from small, freshwater fish that are typically salted and then fermented for a period of time. The fermentation process, often involving natural yeasts and bacteria, transforms the fish, giving it a distinct pungent aroma and a salty, umami flavor.
The preparation of pahing usually involves cleaning the fish, salting them liberally, and then sealing them
Pahing is a versatile ingredient used in various Filipino dishes. It is frequently employed as a flavoring