Nam-plaa

Name (Thai)
น้ำปลา
Name (English)
Fish sauce
Local name
Nam-plaa-dee Nam-plaa-sod
Fish normally used

Corica argentius (Siu-kaew)

Corica soborna

Stolephorus indicus

Stolephorus commersonii (Sai-ton)

Trissocles setirostris (Ngaa)

Clupeoides sp. (Ka-tak)

Rasbora sp. (Siu) Stolephorus sp. (Maeo) Rastrelliger brachysma (Too) Crossocheilus sp., Cirrhinus sp., Labiobarbus sp., Osteochilus sp. (Soi)

Product
Fishery
Ingredients
Various fresh water fish, brackish water and sea water fish, and salt.
Fermentation
18 months.
Storage life
2 years.
Microorganisms
Bacillus sp.
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Micrococcus sp.
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Sarcina sp.
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Bacillus piscicola sp. nov.
Reference Bacillus piscicola sp. nov., isolated from Thai fish sauce (Nam-pla)
DOI 10.1099/ijsem.0.000851
Year 2016
Halobacterium salinarium
Reference Isolation and Characterization of Enterocin W, a Novel Two-Peptide Lantibiotic Produced by Enterococcus faecalis NKR-4-1
DOI 10.1128/AEM.06497-11
Year 2012
Lactoplantibacillus plantarum
Reference Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
DOI 10.1016/j.fbio.2023.102385
Year 2023
Pediococcus sp.
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Staphylococcus sp.
Reference The traditional fermented foods of Thailand
ISBN 9679932249
Year 1995
Tetragenococcus halophilus
Reference Characterization and Identification of Tetragenococcus halophilus and Tetragenococcus muriaticus Strains from Fish Sauce (Nam-pla)
DOI 10.4109/jslab1997.13.46
Year 2002
Tetragenococcus muriaticus
Reference Characterization and Identification of Tetragenococcus halophilus and Tetragenococcus muriaticus Strains from Fish Sauce (Nam-pla)
DOI 10.4109/jslab1997.13.46
Year 2002
Properties
Clear, yellow or brownish yellow colour, salty and fishy aroma.
Method
1. Wash fish and put in wooden or cement tanks with salt. The ratio of fish to salt is from 5:1 to 1:1. Place a weight on the top to keep the fish below the brine all the time. Leave the fish 5 to 18 months. A clear liquid forms, which is skimmed off the top or drained through a spigot near the bottom of the container. Filter the liquid and expose to the sun until ripe. The sauce is stored in bottles or earthen ware jars. 2. After the first liquid has been drawn off, the residue is extracted up to 3-4 times with concentrated brine to make a lower grade product. The extracts are mixed with different amounts of the first genuine liquid to produce different grades of sauce.
Production
On an industrial scale; exported to ASEAN countries, USA and Europe.
Consumption
In every Thai dish Nam-plaa is the main flavor as it is added in cooking or at the table. It is also used to make a dipping sauce.