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Fish and seafood from Thailand
Plaa-paeng-daeng is southern Thai sea fish salted overnight, washed and packed in a red rice paste coloured with angkak (red mould rice). It ferments for four or five days and turns pink to dark red, sour and salty. The community product standard requires a pH of 4.6 or lower, and its example of label advice is to cook it before eating.
| Sea fish, cleaned, gutted, scaled, headed and cut (small fish only scaled and gutted)3 parts fish to 1 part salt (w/w) | [jircas] |
| RiceExcess water, boiled to a soft paste | [jircas] |
| Angkak (red mould rice), poundedAbout 10 g per litre of rice paste | [jircas] |
| SugarA little | Optional, said to help the fermentation[jircas] |
Total time across the recorded steps: 4 days – 5 days
What changes: Cut fish sit overnight in salt, three parts to one
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-paeng-daeng is southern Thai sea fish salted overnight, washed and packed in a red rice paste coloured with angkak (red mould rice). It ferments for four or five days and turns pink to dark red, sour and salty. The community product standard requires a pH of 4.6 or lower, and its example of label advice is to cook it before eating. Made in 5 steps over 4 days – 5 days. The longest step, ferment, takes 4–5 days (JIRCAS 1995). Pediococcus halophilus and Pediococcus sp. and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 4–5 daysReported[jircas] | Ferment |
|---|---|---|
| Acidity | pH up to 4.6Set[tcps1030] | Ferment |
Plaa-paeng-daeng is coloured with angkak and packed in boiled rice paste. North-eastern plaa-som uses plain cooked rice and garlic and stays greyish white.
The community product standard (TCPS 1030-2548) requires pH 4.6 or lower, fewer than 100 S. aureus per g, no Clostridium perfringens in 0.01 g, fewer than 10 E. coli per g, no parasites, and bans borax, nitrate, nitrite and synthetic colours. Its label must carry eating and storage advice, with cooking before eating as an example, and JIRCAS lists only cooked dishes. WHO names fermented fish among foods that have carried botulinum toxin. The salt is washed off before the fish goes into the rice paste in a closed jar, and 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.
Every number is labelled with how it is known. How this atlas is made
Nipa Atisap of Songkhla told Thai PBS (14 April 2026) that plaa-paeng-daeng was once the fishers' way of keeping the small fish left over from sales, and the article says it is now getting hard to find. Kingkaew et al. (2023) call it a typical fermented food of southern Thailand. The Thai Industrial Standards Institute issued the community product standard in 2005 (TCPS 1030-2548).
