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Fish and seafood from Thailand
Hoi-siap-dorng is small wedge clams cured whole in fish sauce. The clams are washed free of sand, drained dry, covered with fish sauce in a closed jar and left in the shade for 2 to 3 days. The pale brown, salty meat is eaten raw with rice.
| Whole wedge clamsenough to fill the jar | Washed well to remove sand, then drained dry[jircas-hoisiap] |
| Fish sauceenough to cover the clams | [jircas-hoisiap] |
Total time across the recorded steps: 2 days – 3 days
What changes: The wedge clams are washed free of sand and left to drain until dry
The clams live in sand, so they are washed until the sand is gone. Output: clean, dry whole clams.
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-siap-dorng is small wedge clams cured whole in fish sauce. The clams are washed free of sand, drained dry, covered with fish sauce in a closed jar and left in the shade for 2 to 3 days. The pale brown, salty meat is eaten raw with rice. Made in 4 steps over 2 days – 3 days. The longest step, cure in the shade, takes 2–3 days (JIRCAS 1995).
| Main step | 2–3 daysReported[jircas-hoisiap] | Cure in the shade |
|---|
Hoi-siap-dorng is cured in fish sauce for 2 to 3 days. It is made like hoi-kraeng-dorng but with small wedge clams instead of blood cockles.
The Thai community product standard for pickled shellfish (หอยดอง), which names hoi-siap-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 clams are eaten raw, and CDC says most vibriosis comes from raw or undercooked shellfish. Hong Kong's Centre for Food Safety says clams and other bivalves concentrate hepatitis A virus from sewage-polluted water. It tells the public to buy fresh shellfish and to scrub and rinse them, and also to boil all shellfish for at least five minutes before eating. We found no study showing that a few days in fish sauce replaces that boiling, so this page records a practice and is not a safe recipe.
Hazards the sources name: Salmonella (must be absent in 25 g), Staphylococcus aureus (absent in 0.1 g) and Clostridium perfringens (absent in 0.01 g), with Escherichia coli below 3 MPN per g, under the Thai community standard for pickled shellfish (หอยดอง), which names hoi-siap-dorng as a product name.
Every number is labelled with how it is known. How this atlas is made
