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Fish and seafood from Laos
chunky, cloudy, pungent fish sauce-paste; the Lao counterpart of Thai pla ra. Made in 3 steps over 2 months. The longest step, ferment in clay jars, takes at least 2 months (JIRCAS Research Highlights 2020 C04). Salt is 18–20 % (JIRCAS Research Highlights 2020 C04). Tetragenococcus halophilus and T. muriaticus does most of the fermenting.
| Main step | at least 2 monthsReported[jircas2020] | Ferment in clay jars |
|---|---|---|
| Salt | 18–20 %Reported[jircas2020] | Salt fish |
| Acidity | pH 5.7–6.1Measured[marui2015] | Ferment in clay jars |
| freshwater fish |
| salt |
| rice bran and/or roasted rice powder |
| Starter: spontaneous |
Total time across the recorded steps: 2 months
What changes: Salt draws water out of the fish
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
Histamine rises when salt is low. In homemade padaek, 10% or 6.5% starting salt let histamine build up within 2 weeks, while 18% salt kept it undetectable for 6 months; 500-1,000 ppm is the hazard level (Marui et al. 2021). Keep the salt at about 18-20%.
Every number is labelled with how it is known. How this atlas is made
