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Fish and seafood from Thailand
Plaa-jorm is small freshwater fish, or koong-jorm small shrimp, mixed with salt, ground roasted rice and garlic and left closed for a few days until sour. The Thai community product standard asks for 5–10 % salt and a pH no higher than 4.6, and its example of label advice is to cook it before eating.
| Small fish or shrimp10 parts by weight | Fish are gutted and washed; shrimp are only washed[jircas] |
| Salt1 part | [jircas] |
| Ground roasted rice3 parts | Some makers use rice bran instead[jircas] |
| Minced garlic0.4 part | [jircas] |
Total time across the recorded steps: 3 days – 5 days
What changes: The small fish are gutted 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
Plaa-jorm is small freshwater fish, or koong-jorm small shrimp, mixed with salt, ground roasted rice and garlic and left closed for a few days until sour. The Thai community product standard asks for 5–10 % salt and a pH no higher than 4.6, and its example of label advice is to cook it before eating. Made in 4 steps over 3 days – 5 days. The longest step, pack, close and ferment at room temperature, takes 3–5 days (JIRCAS 1995). Salt is 5–10 % (Thai Industrial Standards Institute 2005). Pediococcus halophilus (now Tetragenococcus halophilus), Lactobacillus farciminis, L. pentosus, L. plantarum, Lactococcus lactis does most of the fermenting.
| Main step | 3–5 daysReported[jircas] | Pack, close and ferment at room temperature |
|---|---|---|
| Salt | 5–10 %Set[tcps723] | Finished plaa-jorm |
| Acidity | pH up to 4.6Set[tcps723] | Finished plaa-jorm |
Plaa-jorm uses whole tiny fish or shrimp and ferments for only a few days, while plaa-ra ferments for months. Roasted rice and garlic go in at the start.
The Thai community product standard (TCPS 723-2548) requires pH 4.6 or lower, 5–10 % salt, no Salmonella in 25 g, no more than 100 S. aureus per g, no parasites and no preservatives or colours, and its example of label advice is to cook it before eating. JIRCAS lists a storage life of 2 weeks with no temperature; that is not a safety limit. WHO names fermented fish among foods that have carried botulinum toxin. This mix stays closed at room temperature with about 7 % salt (computed from the JIRCAS recipe, 1 part salt in 14.4 by weight) until the rice sours. C. botulinum can grow until the pH falls below 4.6, acid does not remove toxin already formed, and the FDA says not to rely on boiling to destroy it. Small freshwater fish can also carry liver fluke, a parasite linked to bile-duct cancer, and a review of Thai cases names fish preserved under 7 days as a likely source. This ferment takes 3–5 days, so fermenting does not replace cooking.
Every number is labelled with how it is known. How this atlas is made
The Thai Industrial Standards Institute issued the community product standard for pla chom in 2005 (TCPS 723-2548).
