"Lumlom"
Advanced Computer Graphics MMA22 - (ELGA) Creative Docu Poster
A pre-colonial Filipino delicacy of fermented fish called lumlom comes from the Bulacan province in the Philippines. Its special preparation involves burying the fish—usually milkfish or tilapia—in mud for a day or two so that it can start to ferment. It is cleaned and cooked as paksiw sa tuba with spices, nipa vinegar, and occasionally coconut cream after fermentation. It is frequently consumed as pulutan, a meal served alongside alcoholic beverages.
