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Fish and seafood from Thailand
Plaa-too-khem is Thai short mackerel gutted through the throat, packed in salt in a vat and covered with saturated brine, then weighted and left for about three months. The fish are rinsed and sun-dried, giving a salty, pasty, red-fleshed fish with brown fat that is fried or grilled.
| Mackerel, gills and guts pulled out through the throat, not washed2.5 parts fish to 1 part salt by weight | The blood left in gives a better brine for nam-plaa[jircas] |
| Sea salt | [jircas] |
| Saturated brine | Poured in to cover the fish once the vat is full[jircas] |
| Starter | spontaneous |
Total time across the recorded steps: 2 months – 3 months
What changes: Gills and guts are pulled out through the throat, and the fish is not 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
Plaa-too-khem is Thai short mackerel gutted through the throat, packed in salt in a vat and covered with saturated brine, then weighted and left for about three months. The fish are rinsed and sun-dried, giving a salty, pasty, red-fleshed fish with brown fat that is fried or grilled. Made in 5 steps over 2 months – 3 months. The longest step, ferment under brine, weighted, takes 2–3 months (JIRCAS 2026). Salt is at least 10 % (Thai Industrial Standards Institute 2006).
| Main step | 2–3 monthsReported[jircas] | Ferment under brine, weighted |
|---|---|---|
| Salt | at least 10 %Set[tcps312] | Finished salted fish |
Plaa-too-khem is fermented whole under saturated brine for months and then sun-dried. Thai fish soured with rice, such as plaa-som, ferment for days at far lower salt.
The Thai community standard for salted fish (TCPS 312-2549, a general standard, not specific to mackerel) asks for at least 10 % salt, water activity of 0.85 or less, fewer than 200 S. aureus per g and fewer than 50 E. coli per g, with no preservatives or synthetic colours. Mackerel is a scombroid fish, and a 2023 review says histamine poisoning comes from such fish when they are stored badly after catching, so start with fresh fish (Chan et al. 2023). The FDA says histamine cannot be removed by heating once formed, so grilling or frying will not fix a bad batch.
Every number is labelled with how it is known. How this atlas is made
