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Fish and seafood from Thailand
Firm, sour, pink fish loaf eaten raw or fried; keeps about 2 weeks (JIRCAS). Made in 3 steps over 3 days – 5 days. The longest step, ferment, takes 3–5 days (JIRCAS 1995). Salt is 5 % (JIRCAS 1995). Lactobacillus plantarum, L. pentosus, L. brevis, L. fermentum, L. paracasei and Lactococcus lactis, Leuconostoc citreum do most of the fermenting.
| Main step | 3–5 daysReported[jircas-somfak] | Ferment |
|---|---|---|
| Salt | 5 %Reported[jircas-somfak] | Scrape and pound fish to a sticky paste with salt |
| Acidity | pH 4.5Typical | Ferment |
| minced fish flesh (often featherback or snakehead) |
| salt |
| cooked rice |
| garlic |
| sometimes fish skin |
| Starter: spontaneous |
Total time across the recorded steps: 3 days – 5 days
What changes: Fish is scraped and pounded with salt into a sticky paste
Too little salt gives fast acid, a fishy smell and a soggy texture.
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
Every number is labelled with how it is known. How this atlas is made
