|Place of origin||Philippines|
|Region or state||Central Luzon|
|Variations||burong dalag (snakehead);|
burong bangus (milkfish);
burong hito (catfish);
burong gurami (gourami), etc.
|Similar dishes||Tinapayan, Balao-balao, Narezushi, Pla ra|
Burong isda (literally "pickled fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week. The dish is common in central Luzon, most notably in the province of Pampanga. Angkak may also be omitted, especially in western central Luzon, resulting in a white-colored version. Burong isda variants are usually named after the fish they were made with; e.g. burong bangus for burong isda made with bangus (milkfish). Shrimp versions of the dish are known as burong hipon or balao-balao. Burong isda is very similar to other fermented fish and rice dishes of Asia, including narezushi of Japanese cuisine and pla ra of Thai cuisine. All of these dishes rely on lactic acid fermentation to preserve the food.
- Olympia, Minderva S.D. (1992). "Fermented Fish Products in the Philippines". Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. National Academy Press. pp. 131–139. ISBN 9780309046855.
- Sanchez, Priscilla C. (2008). "Lactic-Acid-Fermented Fish and Fishery Products". Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 264. ISBN 9789715425544.
- "How to Make Burong Isda". Business Diary. Retrieved 19 March 2019.
- Mananghaya, James. "Burong isda, anyone?". The Philippine Star. Retrieved 19 March 2019.