Plaa-raa

Name (Thai)

ปลาร้า

Name (English)

Salt-fermented freshwater fish

Local name

Plaa-daek (Northeast) Plaa-ha (North) Ra (South)

Fish normally used

Crossocheilus sp. (Soi)

Cyclocheilichthys sp. (Ta-kok)

Labiobarbus leptocheilus (Soi)

Channa striatus (Chorn)

Puntius gonionotus (Ta-pian)

Trichogaster sp. (Kra-dee)

Product

Fishery

Ingredients

Freshwater fish, especially lean and unsorted fish. Salt. Ground rice: roasted rice/paddy or unroasted/roasted rice bran.

Fermentation

6-10 nonths.

Storage life

Six months to 3 years, depending on fermentation period and good care, such as tight packing and occasionally mixing to exchange the upper and lower portions in the jar.

Microorganisms

Bacillus subtilis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Micrococcus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Staphylococcus epidermidis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

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	Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos
DOI	10.12938/bmfh.2014-018
Year	2015

Tetragenococcus muriaticus

Reference	Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos
DOI	10.12938/bmfh.2014-018
Year	2015

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus farciminis

Reference	Lactic acid bacteria found in fermented fish in Thailand.
DOI	10.2323/jgam.44.193
Year	1998

Lactobacillus pentosus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus sp.

Reference	Lactic acid bacteria found in fermented fish in Thailand.
DOI	10.2323/jgam.44.193
Year	1998

Acinetobacter soli

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Alistipes shahii

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Alkalibacillus salilacus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Anaerostipes hadrus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Bacillus licheniformis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Bacteroides coprophilus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Bacteroides pyogenes

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Bacteroides uniformis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Bacteroides vulgatus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Bdellovtbrio sp.

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Bifidobacterium bifidum

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Brochothrix thermosphacta

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Butyricimonas virosa

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Clostridiisalibacter paucivorans

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Clostridium butyricum

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Clostridium haemolyticum

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Clostridium peitringens

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Clostridium sp.

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Clostridium tyrobutyricum

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Comamonas kerstersii

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Corynebacterium tuberculostearicum

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Desulfovibrio piger

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Dietzia natronolimnaea

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Enterococcus faecalis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Enterococcus faecium

Reference	Purification and Characterization of Multiple Bacteriocins and an Inducing Peptide Produced by Enterococcus faecium NKR-5-3 from Thai Fermented Fish
DOI	10.1271/bbb.110972
Year	2012

Exiguobacterium sp.

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Faecalibacterium prausnitzii

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Fusobacterium mortiferum

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Gracilibacillus thailandensis sp. nov.

Reference	Gracilibacillus thailandensis sp. nov., from fermented fish (pla-ra)
DOI	10.1099/ijs.0.011981-0
Year	2010

Halanaerobium fermentans

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Halobacterium piscisalsi sp. nov.

Reference	Halobacterium piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand
DOI	10.1099/ijs.0.65592-0
Year	2008

Halomonas alimentaria

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Halomonas halmophila

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Helicobacter pylori

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Idiomarina piscisalsi sp. nov.

Reference	Idiomarina piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand
DOI	10.2323/jgam.59.385
Year	2013

Ignatzschineria ureiclastica

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lachnospiraceae bacterium

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus acetotolerans

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus acidipiscis

Reference	Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos
DOI	10.12938/bmfh.2014-018
Year	2015

Reference	Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand.
DOI	10.1099/00207713-50-4-1479
Year	2000

Lactobacillus acidipiscis sp. nov.

Reference	Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand.
DOI	10.1099/00207713-50-4-1479
Year	2000

Lactobacillus acidtpiscis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus amylovorus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus casei

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus crustorum

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus mucosae

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus rennini

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus reuteri

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactobacillus sakei

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lactococcus raffinolactis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lentibacillus halophilus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Lentibacillus juripiscarius

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Leuconostoc sp.

Reference	Lactic acid bacteria found in fermented fish in Thailand.
DOI	10.2323/jgam.44.193
Year	1998

Macrococcus caseolyticus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Marinobacterium coralli

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Moraxella osloensis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Oscillibacter sp.

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Parabacteroides distasonis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Piscibacillus salipiscarius gen. nov.

Reference	Piscibacillus salipiscarius gen. nov., sp. nov., a moderately halophilic bacterium from fermented fish (pla-ra) in Thailand
DOI	10.1099/ijs.0.64945-0
Year	2007

Prevotella melaninogenica

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Pseudomonas gessardii

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Pseudomonas japonica

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Pseudomonas sp.

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Psychrobacter cibarius

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Psychrobacter maritimus

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Rhizobium larrymoorei

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Rhodococcus fascians

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Roseburia inulinivorans

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Ruminococcus sp.

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Salimicrobium jeotgali

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Salinivibrio siamensis sp. nov.

Reference	Salinivibrio siamensis sp. nov., from fermented fish (pla-ra) in Thailand
DOI	10.1099/ijs.0.001768-0
Year	2009

Shewanella baltica

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Shewanella xiamenensis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Staphylococcus hominis

Reference	Identification of the Nukacin KQU-131, a New Type-A(II) Lantibiotic Produced by Staphylococcus hominis KQU-131 Isolated from Thai Fermented Fish Product (Pla-ra)
DOI	10.1271/bbb.80239
Year	2008

Staphylococcus nepalensis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Subdoligranulum

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Vibrio fluvialis

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Vibrio sp.

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Virgibacillus alimentarius

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Virgibacillus siamensis sp. nov.

Reference	Identification of moderately halophilic bacteria from Thai fermented fish (pla-ra) and proposal of Virgibacillus siamensis sp. nov.
DOI	10.2323/jgam.56.369
Year	2010

Weissella confusa

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Weissella paramesenteroides

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Weissella thailandensis sp. nov.

Reference	Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand.
DOI	10.1099/00207713-50-4-1479
Year	2000

Xanthomonas albilineans

Reference	Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
DOI	10.1371/journal.pone.0245227
Year	2021

Properties

Salty and a little sour, with a strong and characteristic flavour. It also has a strong smell during cooking. The colour is yellowish brown to dark brown, depending on the fish used, ingredients and method of preparation. The shape of the fish is retained during fermentation, but the flesh is soft and dissolves on boiling.

Method

1. Clean and gut the fish then wash and drain. 2. Add salt in the ratio 3-5:1. There is no standard, the amount depends on the producer. A low salt content gives a quick fermentation, enabling quick consumption, but a strong smell. Higher salt content gives a longer fermenting time, longer storage life and a better taste and smell. Larger fish are generally mixed with salt in the ratio 4:1 and smaller fish 5:1. There can be an initial period of fermenting at this stage, ranging from 1 day to 3 months. For a longer period, the fish are tightly packed in narrownecked earthenware jars and salt added to cover them. Liquid emerges from the flesh during the fermentation and fish must be kept under this liquid, so woven bamboo strips are pressed tightly on top of the fish to keep them in place. The jars are then covered to protect the fish from flies, but excess fluid must be allowed to overflow. The jars are usually kept in the shade. 3. Roast either normal rice, glutinous rice or paddy in a frying pan. The grain can be soaked for 8-10 hours beforehand if desired. When the grain is dark brown grind it coarsely. In the northeast, rice bran is often used instead, either roasted or unroasted, and mainly small fish are used. All of the ingredients give a characteristic flavour and colour to the product. They react with the salt to give characteristic flavour and serve as source of carbohydrate for the fermenting microorganisms. Mix fish and roasted rice in the ratio 10:1 for grain and 5:1 for bran, then pack in earthenware jars, cover and leave to ferment for at least 6 months. The final product should have no fishy flavour, and should have the characteristic and typical flavour of Plaa-raa.

Production

In the home or as a village industry.

Consumption

The type of dish made with plaa-raa includes mixing with chopped shallots, lemongrass chilli etc. This is eaten as a condiment with vegetables and rice. If it is cooked it is fried or boiled with spices to make soup. It is also wrapped in banana leaves and baked over a fire.