Fermented seafood refers to fish and other marine products that have undergone fermentation, a process where microorganisms break down sugars and proteins. This method enhances flavor, preserves the food, and can improve its nutritional value. Common examples include kimchi, which often contains fermented seafood, and fish sauce, a staple in many Asian cuisines. The fermentation process typically involves adding salt and sometimes other ingredients, allowing beneficial bacteria to thrive. This not only creates unique tastes but also helps in food preservation. Fermented seafood is enjoyed in various cultures, contributing to traditional dishes and culinary practices around the world.