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Fish and seafood from Thailand
Koei-nam is tiny planktonic sea shrimp mixed with sea salt at about ten parts shrimp to one part salt and fermented for 3–7 days. The ferment is short, so some shrimp stay whole in a pink, salty, slightly sour liquid. It is a home product of southern Thailand.
| Planktonic sea shrimp (Acetes erythraeus), washed and drained10 parts by weight | [jircas-koei-nam] |
| Sea salt1 part by weight | [jircas-koei-nam] |
| Rice flour (optional)A small amount | Added in some provinces for a better flavour[jircas-koei-nam] |
Total time across the recorded steps: 3 days – 7 days
What changes: Starting material: tiny sea shrimp, washed and drained
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
Koei-nam is tiny planktonic sea shrimp mixed with sea salt at about ten parts shrimp to one part salt and fermented for 3–7 days. The ferment is short, so some shrimp stay whole in a pink, salty, slightly sour liquid. It is a home product of southern Thailand. Made in 4 steps over 3 days – 7 days. The longest step, ferment, takes 3–7 days (JIRCAS). Salt is 10 % (JIRCAS). Lentibacillus salinarum, L. amyloliquefaciens, L. kimchi and L. juripiscarius, Macrococcus caseolyticus, Staphylococcus sciuri and Alkalibacterium kapii were among the dominant taxa, depending on the product, in kapi, a related Thai fermented shrimp paste (Chanthaburi study of seven products); no study of koei-nam names its microbes does most of the fermenting.
| Main step | 3–7 daysReported[jircas-koei-nam] | Ferment |
|---|---|---|
| Salt | 10 %Reported[jircas-koei-nam] | Mix with sea salt, about 10:1 |
Koei-nam is fermented for only 3–7 days, so some shrimp stay whole in a pink liquid. It is eaten like ka-pi, the Thai shrimp paste, but stays a wet ferment.
No source found gives a salt or pH limit for koei-nam. In a 2026 study of seven kapi, a related Thai shrimp paste, two products (one wet-market, one community-enterprise) held high microbial loads including Staphylococcus aureus, Bacillus cereus and Clostridium perfringens, and the authors link salt level and hygiene to microbial and histamine risk in shrimp ferments. Koei-nam is salted at about 10 % (JIRCAS). That is salt as a share of the shrimp's weight, and no source gives the salt in the food's water. The FDA says Vibrio parahaemolyticus and Clostridium botulinum (type A and proteolytic strains) can still grow at up to 10 % salt in the food's water, and Staphylococcus aureus at up to 20 %, so a salt level of this size cannot be assumed to stop them. Steaming it, as JIRCAS describes, does not remove histamine (FDA).
Hazards the sources name: Staphylococcus aureus, Bacillus cereus and Clostridium perfringens, in high microbial loads in two of seven kapi products (a wet-market bulk one and a community-enterprise one), and Jeotgalicoccus halotolerans, which the authors name among histamine-producing bacteria, found in three (the most abundant species in one); kapi is a related Thai shrimp ferment.
Every number is labelled with how it is known. How this atlas is made
