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Fish and seafood from Thailand
Sour fish fried before eating; pH 4.3-5.3, protein 16-19%; keeps about 3 weeks (JIRCAS). Made in 4 steps over 5 days – 7 days. The longest step, ferment wrapped or in jars, takes 5–7 days (JIRCAS 1995) and runs at 30 °C. Salt is 2–11.1 % (JIRCAS 1995). Pediococcus pentosaceus and Lactobacillus alimentarius/farciminis do most of the fermenting.
| Main step | 5–7 daysReported[jircas-plaasom] | Ferment wrapped or in jars |
|---|---|---|
| Temperature | 30 °CTypical | Ferment wrapped or in jars |
| Salt | 2–11.1 %Reported[jircas-plaasom][s1] | Salt |
| Acidity | pH 6 → 4.5Measured[s1] | Ferment wrapped or in jars |
| freshwater fish: snakehead or barbs (Probarbus jullieni, Puntius gonionotus), Pangasius, Labiobarbus, Cirrhinus microlepis |
| salt |
| cooked rice or roasted rice |
| garlic, or palm syrup |
| Starter: spontaneous |
Total time across the recorded steps: 5 days – 7 days
What changes: Starting material: cleaned freshwater fish, whole or filleted
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
eaten fried; raw freshwater cyprinids carry liver fluke risk if undercooked (typical).
Every number is labelled with how it is known. How this atlas is made
