Fig. 6
From: Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia
Two fresh fish processors at a cooperative facility in Battambang Province. Fish preparation involves removing the heads, scales and internal organs (processor on the left). Then fresh fish are chopped into steaks (top right). Additional boneless pieces that result from processing are also reserved (bottom right). Separate batches of prohok are prepared that include either the bone-in or the boneless fish flesh. Photo credit Karen LeGrand