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Fish and seafood from Thailand
Ka-pi-plaa is the fish version of Thai ka-pi. Small fish are salted and drained overnight, sun-dried for two or three days, pounded and packed tight to ferment for weeks to months. The result is a salty, dark grey to brown paste used like shrimp ka-pi.
| Small fish, washed | Sea fish in the JIRCAS method; beardless barb in the Thale Noi study[jircas][sripokar2022a] |
| Salt1 part salt to 4–10 parts fish by weight | The study cites 1 part salt to 5–7 parts fish[jircas][sripokar2022a] |
Total time across the recorded steps: 17 days – 4.1 months
What changes: Salted fish rest overnight in a bamboo basket as liquid drains out
The study first left the gutted fish at room temperature for 24 h to soften (autolysis) before salting; pH rose from 6.98 to 7.45. Output: salted fish; the liquid that drains off is collected.
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
Ka-pi-plaa is the fish version of Thai ka-pi. Small fish are salted and drained overnight, sun-dried for two or three days, pounded and packed tight to ferment for weeks to months. The result is a salty, dark grey to brown paste used like shrimp ka-pi. Made in 4 steps over 17 days – 4.1 months. The longest step, ferment in a closed jar, takes 15 days – 4 months (JIRCAS 1995) and runs at 28–30 °C (Sripokar P 2022). Salt is 27.3–37.7 % (Sripokar P 2022).
| Main step | 15 days – 4 monthsReported[jircas][sripokar2022a] | Ferment in a closed jar |
|---|---|---|
| Temperature | 28–30 °CReported[sripokar2022a] | Ferment in a closed jar |
| Salt | 27.3–37.7 %Measured[sripokar2022b] | Ferment in a closed jar |
| Acidity | pH 5.9–7Measured[sripokar2022b] | Ferment in a closed jar |
Ka-pi is made from tiny shrimp or krill; ka-pi-plaa uses small fish. It is less popular, so some producers blend it into ka-pi to make a cheaper paste.
The finished paste is salty (27.28–37.74 % on a dry basis) with a water activity of 0.602–0.777, which makes it an intermediate-moisture food that resists spoilage (Sripokar et al. 2022). Keep the paste covered and dry.
Every number is labelled with how it is known. How this atlas is made
A 2022 study of ten commercial pastes says it is widely eaten as a condiment in southern and northeastern Thailand and has become one of the largest income generators for Phatthalung and Nakhon Si Thammarat provinces. A second 2022 study, of a beardless barb batch from Thale Noi, Phatthalung, calls the barb one of the traditional fish for ka-pi-plaa.
