LUMLUM
A dish that is made with Bangus that is found dead! History can be learnt through food. Lumlum is a recipe that uses one of the oldest techniques in the book, fermentation.
A DOCUMENTARY POSTER
Lumlom is a traditional fermented fish dish from the pre-colonial era of the Philippines, specifically hailing from the province of Bulacan. This unique culinary practice involves taking fish, usually milkfish (bangus) or tilapia, and burying it in mud for an extended period, typically ranging from one to two days. This method allows the fish to undergo a slight fermentation process. The fermentation imbues the fish with distinct flavors, characteristic of Lumlom, setting it apart from other Filipino dishes. This ancient technique not only highlights the resourcefulness and ingenuity of early Filipinos in preserving food but also showcases the rich cultural heritage of Bulacan in terms of traditional culinary practices.
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