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Fish and seafood from Thailand
Poo-khem is whole crab salted live in an earthenware jar and left closed overnight. The crab turns black and salty, and is used in som tam or cooked with coconut milk. The community product standard also covers crabs soaked in brine or fish sauce, and says they should be cooked before eating.
| Live crabs | Washed clean[jircas][tcps1334] |
| Salt | Or a seasoned soaking liquid such as brine or fish sauce, under the standard[jircas][tcps1334] |
Total time across the recorded steps: 24 h
What changes: The live crabs are washed clean
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
Poo-khem is whole crab salted live in an earthenware jar and left closed overnight. The crab turns black and salty, and is used in som tam or cooked with coconut milk. The community product standard also covers crabs soaked in brine or fish sauce, and says they should be cooked before eating. Made in 3 steps over 24 h. The longest step, close the jar and leave overnight, takes 24 h (JIRCAS 2010).
| Main step | 24 hReported[jircas] | Close the jar and leave overnight |
|---|
Poo-khem is salted for only a day and the crab stays whole, so it is closer to a salt cure than a long ferment. Nam-poo is crab cooked down to a paste.
The community product standard (TCPS 1334-2549) asks for fewer than 1 × 10^6 bacteria per g, no Salmonella in 25 g, fewer than 100 S. aureus per g, lead no more than 1 mg/kg, inorganic arsenic no more than 2 mg/kg, mercury no more than 0.5 mg/kg and cadmium no more than 0.2 mg/kg, with no preservatives or synthetic colours. It says salted crab should be cooked before eating.
Every number is labelled with how it is known. How this atlas is made
