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Fish and seafood from Laos
Padaek is the Lao salt-fermented fish paste used to season everyday dishes. Cleaned freshwater fish are mixed with salt and rice bran, about three parts fish to one of each, and left at ambient temperature for months. Salt-loving lactic bacteria ferment it, and the salt level decides whether histamine builds up.
| Freshwater fish3 parts by weight | Washed; de-scaled, gutted and cleaned in Thai and Lao practice[jircas2020][marui2015] |
| Salt1 part by weight | Gives a salinity of around 20 %[jircas2020] |
| Rice bran1 part by weight | Roasted rice powder is used instead in some places[jircas2020][marui2015] |
| Starter | spontaneous |
Total time across the recorded steps: 2 months – 12 months
What changes: Starting material: freshwater fish, de-scaled, gutted and washed
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
Padaek is the Lao salt-fermented fish paste used to season everyday dishes. Cleaned freshwater fish are mixed with salt and rice bran, about three parts fish to one of each, and left at ambient temperature for months. Salt-loving lactic bacteria ferment it, and the salt level decides whether histamine builds up. Made in 4 steps over 2 months – 12 months. The longest step, ferment at ambient temperature, takes 2–12 months (Marui J 2021) and runs at 30 °C (Marui J 2021). Salt is 20 % (JIRCAS Research Highlights 2020 (C04)). Tetragenococcus halophilus and T. muriaticus does most of the fermenting.
| Main step | 2–12 monthsReported[marui2021][jircas2020] | Ferment at ambient temperature |
|---|---|---|
| Temperature | 30 °CReported[marui2021] | Ferment at ambient temperature |
| Salt | 20 %Reported[jircas2020] | Mix fish with salt and rice bran |
| Acidity | pH 5.7–6.1Measured[marui2015] | Ferment at ambient temperature |
Padaek is the Lao name for the same family of paste as Thai pla-ra. Lao products sit at the salty end (15–20 % salt) and are fermented by tetragenococci, while low-salt northern Thai pla-ra is soured by lactobacilli and is far more acidic.
Salt controls histamine. In experimental padaek held at 30 °C, 10 % and 6.5 % starting salt let histamine build up within 2 weeks and pass 1,000 ppm within 6 months, while 18 % salt kept it undetectable for 6 months. Levels of 500 to 1,000 ppm are considered potentially hazardous, so keep the salt near the 3:1:1 recipe. Cooking does not remove histamine once it has formed. The fish starts raw, and liver fluke, a parasite linked to bile-duct cancer, is common in Laos. A review says live larvae are rare in fully preserved pla ra, the Thai form of this paste, which it describes as highly salted and stored at least 2–3 months. It ranks fish preserved under 7 days as a likelier source. Rare does not mean none, so do not eat a younger or low-salt batch raw.
Hazards the sources name: Histamine-forming bacteria at low salt (histamine above 1,000 ppm within 6 months at 10 % and 6.5 % starting salt).
Every number is labelled with how it is known. How this atlas is made
A 2020 article on padaek among the Isan people of north-east Thailand says the fish that run up the tributaries and flooded land of the Chi river basin in May and June, mainly minnows (sio) and soi, spoil quickly because the rainy season has little sun. Households kept them as padaek, packed with salt into narrow-mouthed stone jars that had to be filled by stuffing the fish in by hand. The article gives that stuffing (the Isan verb daek) as the origin of the name, says the method passed from parents to children, and says padaek was once made only for the household and is now also made for sale.
