Phnom Penh: In the commune of Kampong Khleang, situated in Siem Reap’s Sotr Nikum district, approximately 45 kilometers southeast of Angkor Wat and adjacent to Tonle Sap Lake, local fishing communities are actively engaged in preserving their longstanding tradition of producing smoked fish.
According to Agence Kampuchea Presse, this cultural practice, handed down through generations, not only sustains the daily livelihoods of the residents but also acts as a unique attraction for tourists. Soeum Kimsan, a resident of Spean Veng village in Kampong Khleang, has been involved in the production of smoked fish since 2008, maintaining a family tradition that spans generations.
Kimsan states that his production is continuous; whenever fish are available, he processes them to meet market demand and support his family. The primary fish used for this process are various types of freshwater fish, sourced from local fishermen within the community.
The production process is detailed, beginning with cleaning and gutting the fish, followed by a brief soak in ice water to firm the flesh. The fish are then skewered and sun-dried for about two hours before being transferred to a drying chamber for an additional four to five hours.
The final product has a shelf life of five to six months, while filleted and properly stored smoked fish can remain edible for up to a year.
Kimsan observes that although bulk buyers still purchase directly from his home, demand has slightly decreased in recent years due to rising competition from other regions. Nevertheless, smoked fish remains a staple in Cambodian cuisine, featuring in dishes like soups, salads, and traditional dipping sauces. It is often paired with green mango or soy sauce.
Touch Bunthoeurn, a member of the Kampong Khleang Commune Council, reports that the commune comprises about 1,800 families, with over 85 percent relying on fishing as their primary source of income. The remaining 15 percent are involved in fish farming, peanut cultivation, and fish product processing, including prahok, fermented fish, and dried fish production.
Currently, 30 families specialize in smoked fish production, preserving a trade with deep-rooted historical significance.
Beyond its economic importance, smoked fish production has emerged as a vital aspect of Kampong Khleang’s tourism appeal.
Visitors have the opportunity to witness the drying process, offering an authentic insight into the community’s lifestyle. The commune presents significant ecotourism potential through the Kampong Khleang Community-Based Tourism Initiative, which offers boat tours of the floating village and flooded forest, sunset cruises, homestay experiences, and traditional Khmer meals.
The region’s cultural heritage, including its longstanding traditions of smoked fish, prahok, and fermented fish production, enhances its attractiveness to both domestic and international visitors.
For those interested in exploring the rich culture and daily life of the Tonle Sap fishing communities, Kampong Khleang remains a must-visit destination.