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Fish and seafood from Thailand
Hoi-ma-laeng-poo-dorng is shelled green mussel meat washed in brine, mixed with sea salt at 7 to 1 by weight and left to ferment for 4 to 5 days before it is sealed in jars. Lactic acid bacteria make the dark orange, semi-solid meat sour as well as salty. It is eaten uncooked with ginger, shallot and chilli.
| Shelled green mussel meat7 parts by weight | Washed in 10 % brine, then in water, and drained[jircas-hoimalaeng] |
| Sea salt1 part by weight | [jircas-hoimalaeng] |
| Starter | spontaneous; a rice-flour starter of Lactiplantibacillus plantarum and Pediococcus acidilactici has been tested |
Total time across the recorded steps: 4 days – 5 days
What changes: Starting material: green mussels taken out of the shell
Output: raw mussel meat.
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
Hoi-ma-laeng-poo-dorng is shelled green mussel meat washed in brine, mixed with sea salt at 7 to 1 by weight and left to ferment for 4 to 5 days before it is sealed in jars. Lactic acid bacteria make the dark orange, semi-solid meat sour as well as salty. It is eaten uncooked with ginger, shallot and chilli. Made in 4 steps over 4 days – 5 days. The longest step, mix with sea salt and ferment, takes 4–5 days (JIRCAS 1995). Salt is 12.5 % (JIRCAS 1995). Lactiplantibacillus plantarum subsp. plantarum and Companilactobacillus formosensis do most of the fermenting.
| Main step | 4–5 daysReported[jircas-hoimalaeng] | Mix with sea salt and ferment |
|---|---|---|
| Salt | 12.5 %Reported[jircas-hoimalaeng] | Mix with sea salt and ferment |
Unlike hoi-kraeng-dorng and hoi-siap-dorng, which are cured whole in fish sauce, the mussel meat is shelled and fermented with dry salt, so lactic acid bacteria make it sour. Hoi-som also sours shelled clam meat, but adds rice-washing water and sugar to feed the bacteria.
The Thai community product standard for pickled shellfish (หอยดอง), which names hoi-ma-laeng-poo-dorng as an example, requires no Salmonella in 25 g, no Staphylococcus aureus in 0.1 g, no Clostridium perfringens in 0.01 g, E. coli below 3 MPN per gram and no more than 100 mould colonies per gram. It bans preservatives and synthetic colours and limits lead, mercury and arsenic. The meat is eaten uncooked. Hong Kong's Centre for Food Safety says mussels and other bivalves concentrate hepatitis A virus from sewage-polluted water, and it advises boiling all shellfish for at least five minutes before eating. Mussels can also carry natural toxins that the FDA says even cooking or retorting will not remove, so the control is mussels from waters a shellfish authority has not closed.
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