Fig. 7From: Tradition and Fermentation Science of prohok, an ethnic fermented fish product of CambodiaFresh fish prepared for first fermentation. After cleaning and chopping, fresh snakehead fish are placed into a container. Salt is added at 4–5% to coat the fish. The salt and fish are thoroughly mixed until the fresh fish are coated. The mixture is covered and left to soak overnight to initiate the early fermentation process. Photo credit Karen LeGrandBack to article page