Smoked Fish (ត្រីចម្អិន) — Cambodian Food Encyclopedia
Traditional wood-smoked freshwater fish with a deep, earthy flavor.
What is Smoked Fish?
Traditional wood-smoked freshwater fish with a deep, earthy flavor.
- Price range: $1.50–5
- Spice level: No spice
- Best cities to try it: Kampong Chhnang, Pursat, Battambang, Siem Reap
- Try it flaked into a salad with green mango for a wonderful combination of smoky and tart.
Smoked Fish
$1.50–5ត្រីចម្អិន
🦐 Seafoodlunchdinner🌶️ No spice
Trey Chamain is a traditional preservation method where freshwater fish are salted and slowly smoked over wood fires for hours. The result is firm, deeply flavored fish with a distinctive smoky aroma. It can be eaten as-is, flaked into salads, or used as a base for soups and stir-fries. Particularly popular around the Tonle Sap lake communities.
Key Ingredients
- freshwater fish
- salt
- wood smoke
Where to Find
- markets
- fishing villages
- Tonle Sap communities
Best Cities
Dietary Information
✓ gluten-free✓ dairy-free✓ pescatarian
Insider Tip
Try it flaked into a salad with green mango for a wonderful combination of smoky and tart.
Frequently Asked Questions
Smoked Fish is typically made with freshwater fish, salt and wood smoke.
Smoked Fish has a spice level of "No spice".
The listed price range for Smoked Fish is $1.50–5.
More Seafood Dishes
- Salt & Pepper Squid (មឹកបំពង)
- Kampot Pepper Crab (ក្ដាមឆា)
- Sweet & Sour Fish (ត្រីចៀនញូង)
- Grilled Prawns (បង្កង់ដុត)
- Prahok Ktis (ប្រហុកខ្ទីស)
- Steamed Fish with Lime (ត្រីចំហ៊ុយ)
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