The meat and seafood section of the Siem Reap Pasar Chaas was quite interesting, despite our minutes long tour of it. We didn’t realize it at the time, but our guide was a vegetarian, so she was freaking out at taking us through this part of the market! She rushed on ahead and I was left to take photos of things I didn’t necessarily know what they were! Up top, a wonderful photo of what looked like Barramundi or our own apahap, a type of bass that thrives either in brackish or fresh water.
Here, the abundant and meaty fish omnipresent at many meals, sourced from the huge lake nearby.
Freshwater prawns or similar to our own ulang.
I was a bit surprised to see live turtles, on their backs, struggling to turn themselves over. The teen has a pet turtle at home, so seeing these for sale, obviously destined to be cooked, was a bit unusual.
And next to the live turtle, some turtle eggs.
Dried snake in the yellow plastic bag in front, dried freshwater fish in the back.
…and still more dried fish.
And that all important prahok, or mashed, salted and fermented fish paste or sauce, in varying degrees of fermentation. This is the flavoring that underpins a lot of Cambodian dishes and I guess our closest equivalent would be bagoong or guinamos…