Which place in meghalaya where fermented fish are fermented?
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In Meghalaya fish are fermented in the Jaintia Hills and Garo Hills.
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Tungtap
Tungtap is a popular fermented fish product commonly prepared and consumed by the Khasi and Jaintia tribes of Meghalaya in the North-Eastern state of India. Their practice of fermenting fish is similar to the traditional methods of preserving fish in South-East Asia.
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