Budu (Malay language) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand. It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with fish, rice and raw vegetables.

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