Lumlom

Lumlom is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines. It is uniquely prepared by burying the fish (typically milkfish or tilapia) in mud for a day or two, allowing it to ferment slightly. After fermentation, it is cleaned and cooked as paksiw sa tuba, with spices, nipa vinegar, and sometimes coconut cream. It is popularly eaten as pulutan (accompanying dish for drinking alcohol).^[1][2][3][4]

Lumlom

Course	Main dish
Place of origin	Philippines
Region or state	Bulacan
Similar dishes	Burong isda, Tinapayan, Balao-balao, Narezushi,

See also

• Kinilaw
• Binagoongan
• Daing
• Tapai