Fermented fish (Na⦁kam Datta) 400g

Fermented fish is very common add-on in most northeastern traditional dishes. The fish locally called as “na⦁waljak” is fermented then washed properly before it’s stuffed in a bamboo and stuffed with banana leaf and then sealed of with clay. The method of stuffing the fermented fish in a bamboo is used to store the fish for a longer period of time and also it produces an extra flavour that’s more pungent and powerful taste. This method is widely used in parts of Assam, Meghalaya and even other northeastern states.

The fermented fish needs to be well cooked before eating. It can be added directly into traditional dishes for added fishy flavour or even in chutneys.