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Fish and seafood from Southern Thailand
The guts of sea fish are pressed empty, washed, mixed with salt and left in closed earthen jars in the sun for 10 to 20 days. They ferment into a salty, red-brown, semi-solid paste that is the base of the southern Thai curry gaeng tai pla.
| Fish viscera | Families making it for themselves prefer the guts of big, fatty fish such as snapper and mullet[jircas-taiplaa] |
| Sea salt1 part to 5–10 parts viscera by weight | [jircas-taiplaa] |
| Potassium nitrateA little, in some places | [jircas-taiplaa] |
Total time across the recorded steps: 10 days – 20 days
What changes: The fish guts are squeezed empty and washed
Output: cleaned viscera.
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
The guts of sea fish are pressed empty, washed, mixed with salt and left in closed earthen jars in the sun for 10 to 20 days. They ferment into a salty, red-brown, semi-solid paste that is the base of the southern Thai curry gaeng tai pla. Made in 4 steps over 10 days – 20 days. The longest step, ferment in closed jars in the sun, takes 10–20 days (JIRCAS 1995). Salt is 9.1–16.7 % (JIRCAS 1995). Pediococcus halophilus (now Tetragenococcus halophilus) and other Pediococcus and Lactobacillus do most of the fermenting.
| Main step | 10–20 daysReported[jircas-taiplaa] | Ferment in closed jars in the sun |
|---|---|---|
| Salt | 9.1–16.7 %Reported[jircas-taiplaa] | Mix the viscera with salt |
Tai-plaa uses only the guts, not the flesh, and ferments for 10 to 20 days in the sun. Pla ra is made from whole fish with roasted rice or bran and is left six months or more.
The FDA notes that histamine can form while fish is salted and fermented, until the product is shelf-stable, and that heat and freezing do not remove it. Its 2024 compliance guide treats 35 ppm or more in fish as evidence of decomposition, down from 50 ppm, though its enforcement section leaves out fermented pastes used only as condiments. Illness usually involves more than 200 ppm. In a study of 30 fermented seafood samples from Nakhon Si Thammarat, 60 % of them tai-pla, 27 histamine-forming bacterial isolates made 35–41 ppm of histamine in a test kit. Test strips put one tai-pla and one pla-kem sample in the 75–100 ppm band, and E. coli was found in four samples. Viscera carry many gut bacteria, so start from fresh fish, keep the salt up and cook the paste. The FDA says cooking can inactivate histamine-forming bacteria but not histamine already made, so cooking does not rescue a spoiled batch. The FDA also says botulism spores live in fish viscera and that, without gutting, toxin can form during salting or fermenting even with strict temperature control. This paste is made of viscera, averaged about pH 5.7 in a set of market samples and sits in closed jars in the sun, so it depends on salt, and no source we read tests it for botulism. Do not go below the 12 % the Thai community standard asks for; that is a product standard, not a botulism test, and no source shows a lower-salt version is safe. Salt in the Nakhon Si Thammarat samples ran from 5 to 30 %. The database's widest ratio of 1 part salt to 10 parts viscera is only about 9 % salt, so it falls under that figure. No source gives an amount for the potassium nitrate some makers add, and nitrate and nitrite can stop the blood carrying oxygen, a condition that can be fatal (CDC), so leave it out.
Hazards the sources name: Staphylococcus aureus; Histamine-forming bacteria (27 isolates from southern Thai fermented seafood, most of the samples tai-pla).
Every number is labelled with how it is known. How this atlas is made
