Fermented fish is a traditional food made by preserving fish through fermentation. This process involves using salt and sometimes other ingredients to promote the growth of beneficial bacteria, which helps break down the fish proteins and enhances flavor. Fermented fish is common in various cultures, often enjoyed for its unique taste and nutritional benefits. In many regions, such as Scandinavia and Southeast Asia, fermented fish is a staple. Popular examples include surströmming from Sweden and pla ra from Thailand. These dishes are often served with rice or vegetables, providing a rich source of protein and essential nutrients.