Khmer Prahok is a type of food made from fermented fish with a type of salt, with a pungent and salty smell that is not generally known to foreigners, but it is one of the products found in the traditional foods of many countries and is called differently. The methods of making it are also different, but in English it is generally called fermented fish.
A report published on Finance.Yahoo.com said that fermented fish There was a market of approximately $544 million in 2023, but it is estimated that in 2033 it could increase to $984 million, that is, it could increase more than twice.
If compared to other foods, the size of the fermented fish market is not very large, but it is also a factor that can contribute to economic growth that we cannot underestimate. So it is a good thing that we also need to market it to promote exports so that the world can know the taste of our Prahok and can become one of the main products among fermented fish products in the world market.
Today, there are many nations that eat fermented fish, but they call it differently, from the Philippines, Thailand, Indonesia, Bangladesh, Egypt, Korea, Greece, Ghana, India, Myanmar, Thailand, and even some European countries, but they call it differently and the methods are different. The main ingredients of this type of food are fish and salt.
For Cambodia, Prahok is made entirely of fish and salt, and before being eaten, it must go through the stages of cleaning, salting, and drying for a certain time.
Prahok is an ingredient in almost all Khmer dishes, and it can also be brought and eaten directly, mixed with various vegetables, both raw and cooked, and as an ingredient. It is a traditional food of the Khmer community throughout the country.
Regarding this prahok, on May 5, 2025, the prahok in Siem Reap, known as the largest prahok production camp in the country, was officially registered as one of the products of the Geographical Indication Product. This is an important step in preserving the practice of Prahok, a traditional food, and promoting local communities that support national economic growth.
The registration of Prahok is the result of close collaboration between the ministry and the responsible institutions through the Post-Harvest Fisheries Development Project (CAPFISH-Capture), which is funded by the European Union (EU) and implemented by the United Nations Industrial Development Organization, in collaboration with the Fisheries Administration and the Ministry of Commerce.
Regarding Prahok, Ms. Cham Nimman The Minister of Commerce said that the official recognition of Siem Reap Prahok as a Geographical Indication product reflects the continued efforts to protect and promote Cambodia’s unique cultural assets through a strong intellectual property framework.
She added that this important achievement not only protects traditional knowledge, but also strengthens the market and competitiveness of local products both domestically and internationally, and the Ministry of Commerce is committed to continuing to strengthen the Geographical Indication system as a strategic tool for sustainable economic growth and value addition to trade. .
Separately, Mr. Dit Tina, Minister of Agriculture, Forestry and Fisheries, also mentioned that Siem Reap Prahok is a representative of the connection between tradition and sustainable development, ensuring quality for consumers and promoting competitiveness in the agricultural sector in Cambodia.
He continued that after being registered as a new geographical indication, Siem Reap Prahok can not only contribute to promoting economic growth, but also help protect traditional customs and the environment.
The Minister further emphasized that the Ministry is committed to strengthening the sector by improving the value chain, promoting sustainable practices and resilience, in line with the Royal Government’s first five-pronged strategy and the National Agricultural Development Policy 2022-2030. This commitment will help increase market opportunities for producers and provide consumers with products of authentic Khmer quality and flavor.
