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.