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Fish and seafood from Southern Thailand
The guts of sea fish are pressed empty, washed, mixed with salt and left in closed earthen jars in the sun for 10 to 20 days. They ferment into a salty, red-brown, semi-solid paste that is the base of the southern Thai curry gaeng tai pla. Made in 4 steps over 12 months – 13 months. The longest step, finished paste, takes up to 12 months (JIRCAS 1995). Salt is 9.1–16.7 % (JIRCAS 1995). Pediococcus halophilus (now Tetragenococcus halophilus) and other Pediococcus and Lactobacillus do most of the fermenting.
| Main step | up to 12 monthsReported[jircas-taiplaa] | Finished paste |
|---|---|---|
| Salt | 9.1–16.7 %Reported[jircas-taiplaa] | Mix the viscera with salt |
| Acidity | pH 5.6Measured[chanudom2018] | Finished paste |
| Fish viscera · Families making it for themselves prefer the guts of big, fatty fish such as snapper and mullet[jircas-taiplaa] | |
| 1 part to 5–10 parts viscera by weight | Sea salt[jircas-taiplaa] |
| A little, in some places | Potassium nitrate[jircas-taiplaa] |
| Starter | spontaneous |
Total time across the recorded steps: 12 months – 13 months
What changes: The fish guts are squeezed empty and washed
Output: cleaned viscera.
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
Tai-plaa uses only the guts, not the flesh. That makes it fattier and quicker to ferment (10 to 20 days in the sun) than whole-fish pastes like pla ra, and it goes rancid sooner.
The FDA notes that histamine can form while fish is salted and fermented, until the product is shelf-stable, and it uses 50 ppm as its guidance level; illness usually involves more than 200 ppm. In 30 southern Thai fermented seafood samples, most of them tai-pla, histamine measured 35–41 ppm by one kit, with one tai-pla sample in the 75–100 ppm band by test strip. Viscera carry many gut bacteria, so start from fresh fish, keep the salt up and cook the paste.
Hazards the sources name: Staphylococcus aureus; Histamine-forming bacteria (27 isolates from southern Thai fermented seafood, most of the samples tai-pla).
Every number is labelled with how it is known. How this atlas is made
Tai-plaa is made as a large-scale home industry in southern Thailand, where it uses the guts left over from the sea catch (JIRCAS).
