The Burung Kapampangan, also known as Kapampangan pickled fish or fermented fish, is a traditional delicacy from the Pampanga province in the Philippines, known for its rich and flavorful cuisine. Its name comes from the Kapampangan word “burung,” which means fermented, and it typically consists of mudfish (dalag), tilapia, or shrimp mixed with cooked rice and salt, then left to ferment for several days to develop its distinct tangy and savory flavor. This centuries-old preservation method originated during pre-colonial times when Kapampangans used fermentation to extend the shelf life of fish in the absence of refrigeration. Today, burung isda remains a beloved part of Kapampangan heritage, often enjoyed as a side dish with fried or grilled food, highlighting the region’s ingenuity in traditional food preservation.
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