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Fish and seafood from Thailand
Som-khai-plaa is freshwater fish roe, sometimes with flesh or swim bladder, mixed with salt, a little cooked glutinous rice and garlic and left in a bowl out of the sun for two or three days until sour. The community product standard requires at least 3.5 % salt and a pH no higher than 4.6, and says it should be cooked before eating.
| Fish roe and flesh, washed and drained3 parts | [jircas] |
| Salt1 part | [jircas] |
| Cooked glutinous riceA small amount | [jircas] |
| GarlicA small amount | [jircas] |
Total time across the recorded steps: 2 days – 3 days
What changes: The fish roe is washed and drained
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
Som-khai-plaa is freshwater fish roe, sometimes with flesh or swim bladder, mixed with salt, a little cooked glutinous rice and garlic and left in a bowl out of the sun for two or three days until sour. The community product standard requires at least 3.5 % salt and a pH no higher than 4.6, and says it should be cooked before eating. Made in 4 steps over 2 days – 3 days. The longest step, ferment in a bowl away from sunlight, takes 2–3 days (JIRCAS 1995). Salt is at least 3.5 % (Thai Industrial Standards Institute 2005). Enterococcus faecium and Lactobacillus sp. does most of the fermenting.
| Main step | 2–3 daysReported[jircas] | Ferment in a bowl away from sunlight |
|---|---|---|
| Salt | at least 3.5 %Set[tcps724] | Ferment in a bowl away from sunlight |
| Acidity | pH up to 4.6Set[tcps724] | Ferment in a bowl away from sunlight |
Som-khai-plaa ferments mainly fish roe, for only two or three days, with sticky rice and garlic like plaa-som.
The community product standard (TCPS 724-2548) requires pH 4.6 or lower, at least 3.5 % salt, no Salmonella in 25 g, no more than 100 S. aureus per g, no more than 500 yeasts and moulds per g, no parasites and no preservatives or colours, and says the product should be cooked before eating. JIRCAS gives a keeping time of 7 days. As a general hazard of freshwater fish ferments in Thailand, a study of plaa-som, a related carp ferment, notes that liver fluke larvae live in the flesh of carp-family fish and infect people who eat them raw or only briefly fermented, and that plaa-som is usually fermented for under a week (Senasri 2024).
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 fermented roe (som khai pla) in 2005 (TCPS 724-2548).
