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Fish and seafood from Cambodia
Mam is a Cambodian fermented fish, separate from prahok and from Vietnamese mắm. Salted freshwater fish is fermented with palm sugar, and in one account roasted red sticky rice, for a long time; it is sweeter, less salty and more acid than prahok. Market samples hold about 2–19 % salt at pH 4.5–5.7.
| Freshwater fish | Snakehead fillets (Lees 2006); trey bondol ampov, a clupeid, in the market survey (Ly et al. 2020)[lees2006][ly2020] |
| Salt | [ly2020] |
| Palm sugar | [lees2006][ly2020] |
| Roasted red sticky rice | [lees2006] |
Total time across the recorded steps: 12 months
What changes: The fish are filleted and salted
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mam is a Cambodian fermented fish, separate from prahok and from Vietnamese mắm. Salted freshwater fish is fermented with palm sugar, and in one account roasted red sticky rice, for a long time; it is sweeter, less salty and more acid than prahok. Market samples hold about 2–19 % salt at pH 4.5–5.7. Made in 4 steps over 12 months. The longest step, ferment until mature, takes at least 12 months (Lees P. 2006). Salt is 1.9–18.7 % (Chrun R 2023).
| Main step | at least 12 monthsReported[lees2006] | Ferment until mature |
|---|---|---|
| Salt | 1.9–18.7 %Measured[chrun2023][ly2020] | The finished mam (market samples) |
| Acidity | pH 4.5–5.7Measured[chrun2023][ly2020] | The finished mam (market samples) |
Prahok is a grey, very salty paste (about 21 % salt, pH about 6.2). Mam is less salty (about 9 %) and more acid (about pH 5.1), and palm sugar sweetens it. In Cambodia mam names this one product, while in Vietnam mắm is a general word for fermented fish and shrimp products (Lees 2006).
Market mam often carries Enterobacteriaceae: E. coli was found in 52 % and Proteus in 35 % of samples (Chrun et al. 2023). One of three mam trey samples had more than 500 ppm histamine, a level linked to poisoning (Ly et al. 2020). It is usually cooked, in soups or steamed (Lees 2006), but cooking or freezing cannot remove histamine once it has formed (FDA). Mam is a separate product from prahok, but a Mekong review names prahok among the raw or inadequately cooked fish through which people catch the liver fluke Opisthorchis viverrini, and no source we found tests mam for it, so cook it through. WHO says fermented and salted fish are among the foods that have carried botulinum toxin, and that C. botulinum will not grow below pH 4.6 (salt and low storage temperature also hold it back). Market mam ran up to pH 5.67 with salt as low as 1.9 %, so no source here shows this ferment is a tested home method.
Hazards the sources name: Escherichia coli in 12 of 23 market samples (52 %) and Proteus in 8 of 23 (35 %).
Every number is labelled with how it is known. How this atlas is made
