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Fish and seafood from Thailand
Hoi-som is shelled venus clam meat salted 3 to 1 by weight, mixed with rice-washing water and a little sugar and left to ferment for 3 days. The starch and sugar feed lactic acid bacteria, so the white meat turns sour as well as salty.
| Venus clam meat3 parts by weight | Taken out of the shell and washed[jircas-hoisom] |
| Salt1 part by weight | [jircas-hoisom] |
| Nam-sao-khao (water from washing rice)Some | [jircas-hoisom] |
| SugarA small amount | [jircas-hoisom] |
Total time across the recorded steps: 3 days
What changes: Starting material: venus clam meat taken out of the shell and 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
Hoi-som is shelled venus clam meat salted 3 to 1 by weight, mixed with rice-washing water and a little sugar and left to ferment for 3 days. The starch and sugar feed lactic acid bacteria, so the white meat turns sour as well as salty. Made in 5 steps over 3 days. The longest step, ferment, takes 3 days (JIRCAS 1995). Salt is 25 % (JIRCAS 1995). Pediococcus halophilus does most of the fermenting.
| Main step | 3 daysReported[jircas-hoisom] | Ferment |
|---|---|---|
| Salt | 25 %Reported[jircas-hoisom] | Mix with salt |
Hoi-som is the only one of the Thai shellfish ferments that adds rice-washing water and sugar, so it sours like plaa-som. Hoi-kraeng-dorng and hoi-siap-dorng are cured whole in fish sauce instead.
The Thai community product standard for pickled shellfish (หอยดอง) covers shellfish pickled with seasonings, giving salt, brine, fish sauce, white soy sauce and vinegar as examples. It does not name hoi-som, which is soured in rice-washing water. For the pickled shellfish it covers, the standard 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, and bans preservatives and synthetic colours. The method has no cooking step. In a survey of 335 fresh fish and shellfish samples from Bangkok markets, 59 % carried Vibrio parahaemolyticus, with the highest share (78 %) in blood cockle. The survey sampled shrimp, oysters, blood cockles and seabass, not venus clams or hoi-som. The authors name V. parahaemolyticus and Salmonella as leading causes of foodborne diarrhoea in Thailand.
Every number is labelled with how it is known. How this atlas is made
