09/09/2026
THEY FERMENT WHOLE FISH?! 😳🐟
In Manipur, Northeast India, tiny freshwater fish are transformed into Ngari — a traditional fermented fish that has been part of Manipuri food culture for generations.
The fish are first sun-dried, then tightly packed into traditional clay pots and left to ferment for months.
And unlike fish paste, the fish can remain recognizable as whole pieces throughout the process.
After fermentation, Ngari becomes an important ingredient in traditional Manipuri dishes such as Eromba.
What looks incredibly unusual is actually a remarkable preservation tradition:
FRESH FISH → SUN-DRYING → MONTHS OF FERMENTATION → TRADITIONAL DISH
Would you try Ngari? 🇮🇳
