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Fish and seafood from Thailand
Hoi-kraeng-dorng is whole blood cockles cured in first-grade fish sauce in a closed earthen jar for 4 to 5 days. The meat turns dark brown and salty and is eaten raw with ginger, shallot and chilli. An older sour version packs the meat with salt for 15 to 20 days, but it is now rare.
| Whole blood cockles in the shellenough to fill the jar | Washed, drained and air-dried for about 30 minutes[jircas-hoikraeng] |
| First-grade fish sauceenough to cover the cockles | [jircas-hoikraeng] |
Total time across the recorded steps: 4 days – 5 days
What changes: The whole cockles are washed, drained and left to dry for about 30 minutes
Output: clean, dry whole cockles.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hoi-kraeng-dorng is whole blood cockles cured in first-grade fish sauce in a closed earthen jar for 4 to 5 days. The meat turns dark brown and salty and is eaten raw with ginger, shallot and chilli. An older sour version packs the meat with salt for 15 to 20 days, but it is now rare. Made in 4 steps over 4 days – 5 days. The longest step, cure in the shade, takes 4–5 days (JIRCAS 1995).
| Main step | 4–5 daysReported[jircas-hoikraeng] | Cure in the shade |
|---|
Hoi-kraeng-dorng is cured whole in fish sauce for only a few days. Hoi-siap-dorng uses the same fish-sauce cure on wedge clams for 2 to 3 days, while hoi-ma-laeng-poo-dorng and hoi-som salt shelled meat and let it ferment.
The Thai community product standard for pickled shellfish (หอยดอง) requires no Salmonella in 25 g, no Staphylococcus aureus in 0.1 g, no Clostridium perfringens in 0.01 g, E. coli below 3 MPN per gram and no more than 100 mould colonies per gram. It bans preservatives and synthetic colours and limits lead to 1 mg/kg, mercury to 0.5 mg/kg and arsenic to 2 mg/kg. The cockles are eaten raw, and fresh, clean cockles can still carry Vibrio, which lives naturally in coastal water. In a survey of 84 blood cockle samples from Bangkok fresh markets (2018–2019), 78 % carried Vibrio parahaemolyticus, the highest share of any seafood in the survey. No source we found shows that 4–5 days in fish sauce removes it. CDC says most Vibrio infections come from raw or undercooked shellfish and advises cooking seafood before eating it. Liver disease, cancer, diabetes and HIV raise the risk of severe illness. Hong Kong's Centre for Food Safety says cockles and other bivalves also concentrate hepatitis A virus from sewage-polluted water, and it advises boiling all shellfish for at least five minutes before eating. This page records a practice and is not a safe recipe.
Hazards the sources name: Salmonella (must be absent in 25 g), Staphylococcus aureus (absent in 0.1 g) and Clostridium perfringens (absent in 0.01 g), with Escherichia coli below 3 MPN per g, under the Thai community standard for pickled shellfish (หอยดอง), whose definition covers whole shellfish pickled in fish sauce.
Every number is labelled with how it is known. How this atlas is made
