The fish are then left to dry in baskets outdoors for 24 hours, at which point they slowly begin to rot, triggering the sharp stench that has earned prahokthe nickname of "Cambodian cheese". Afterwards, the rotting fish are ready to be marinated in stacks of salt. Sochea is unable to say exactly how much salt. "I just know when I look at how many fish I have. I learned it from my mother and grandmother," she said.