Lumlom

{{Short description|Filipino fish dish}}

{{Use mdy dates|date=November 2022}}

{{Use Philippine English|date=November 2022}}

{{Infobox prepared food

| name = Lumlom

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| image_size = 240px

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| country = Philippines

| region = Bulacan

| course = Main dish

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| similar_dish = Burong isda, Tinapayan, Balao-balao, Narezushi,

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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).{{cite news |last1=Fenix |first1=Micky |title=Heritage Filipino recipes gathered in one cookbook |url=https://lifestyle.inquirer.net/155121/heritage-filipino-recipes-gathered-in-one-cookbook/ |access-date=May 13, 2022 |newspaper=Philippine Daily Inquirer |date=March 27, 2014}}{{cite book |last1=Fenix |first1=Michaela |title=Country Cooking: Philippine Regional Cuisines |date=2017 |publisher=Anvil Publishing, Inc. |isbn=9789712730443}}{{cite news |last1=Fenix |first1=Micky |title=Pancit Marilao, 'hamon' Bulacan, 'pavo embuchado' at the Singkaban Festival |access-date=May 13, 2022 |newspaper=Philippine Daily Inquirer|url= https://lifestyle.inquirer.net/13937/pancit-marilao-%E2%80%98hamon%E2%80%99-bulacan-%E2%80%98pavo-embuchado%E2%80%99-at-the-singkaban-festival/|date=September 15, 2011}}{{cite AV media | people =FEATR | date =May 10, 2022 | title =This Fisherman Ferments Fish in Mud in the Philippines | url =https://www.youtube.com/watch?v=ERYG3wSo9VY | access-date =May 13, 2022 | location = | publisher =YouTube}}