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Fish and seafood from Thailand
Plaa-mam is freshwater fish flesh and viscera mixed with salt and a little ground roasted rice and left to ferment for about a month in the JIRCAS method. It turns blackish red, semi-solid, salty and sour. The Thai community product standard for pla mam allows cooked rice or sticky rice too and sets a pH limit of 4.6.
| Fish flesh and viscera, cleaned3 parts by weight | [jircas] |
| Salt1 part | [jircas] |
| Ground roasted riceA small amount | The standard also allows cooked rice or steamed sticky rice, sugar and garlic[jircas][tcps474] |
Total time across the recorded steps: 3 days – 30 days
What changes: Fish flesh and viscera are cleaned
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-mam is freshwater fish flesh and viscera mixed with salt and a little ground roasted rice and left to ferment for about a month in the JIRCAS method. It turns blackish red, semi-solid, salty and sour. The Thai community product standard for pla mam allows cooked rice or sticky rice too and sets a pH limit of 4.6. Made in 4 steps over 3 days – 30 days. The longest step, ferment, takes 3–30 days (JIRCAS 2026). Tetragenococcus muriaticus and T. halophilus, found in pla-ra, a related Thai salt-fermented freshwater fish paste with rice, where they were the common lactic acid bacteria in products with 11 % salt or more does most of the fermenting.
| Main step | 3–30 daysReported[jircas] | Ferment |
|---|---|---|
| Acidity | pH up to 4.6Set[tcps474] | Finished plaa-mam |
Plaa-mam uses fish viscera as well as flesh and much more salt (3:1) than plaa-som, with only a little roasted rice.
The community product standard (TCPS 474-2547) requires pH 4.6 or lower, no Salmonella in 25 g, fewer than 10 E. coli per g, no Clostridium perfringens in 0.1 g, no parasites and no preservatives or colours, and its label must carry storage and eating advice, such as keeping it cool and cooking it before eating. JIRCAS notes it is eaten raw as well as cooked. Cooking is the safer choice, though the FDA says not to rely on boiling to destroy botulinum toxin. WHO names fermented fish among foods that have carried the toxin, and the FDA says viscera left in fish keep the risk of toxin forming. The washed, rice-packed Suphan Buri variant holds far less salt than the JIRCAS mix, so it depends on reaching a pH below 4.6, where C. botulinum does not grow. Freshwater fish eaten raw 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.
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 mam in 2004 (TCPS 474-2547). Utsaha et al. (2025) interviewed makers in Suphan Buri, who describe plaa-mam (ปลาหมำ) as local wisdom passed down from their ancestors in the Vietnamese manner, and write that the word "mam" comes from the Thai word for ferment, mak.
