Ítotok

Ítotok is a term primarily used in the Philippines, particularly in the Bicol Region, to refer to a traditional fermented food product. It is most commonly made from fish, such as anchovies or sardines, which are salted and then allowed to ferment in a sealed container for a period of time. The fermentation process breaks down the proteins in the fish, resulting in a strong aroma and a savory, umami-rich flavor.

The preparation of ítotok can vary slightly depending on local customs and the specific type of fish used. Generally, fresh fish are cleaned, layered with salt in a jar or vat, and then covered tightly. The mixture is left to ferment, often for several weeks or months, allowing the natural enzymes and microorganisms to work. The resulting product is a highly flavorful paste or liquid that is a staple in many Bicolano households.

Ítotok is typically used as a condiment or ingredient in various dishes to enhance their taste. It can be added to soups, stews, and vegetable dishes, providing a distinct salty and fermented depth. Due to its strong flavor, it is usually used in small quantities. It is also sometimes consumed directly, though this is less common. The production and consumption of ítotok are deeply ingrained in the culinary heritage of the Bicol Region.