Som-fak

Name (Thai)

ส้มฟัก

Name (English)

Fermented fish cake

Local name

Som-fak (northeast) Plaa-fak (north) Plaa-mak (east) Fak-som (some parts of the northeast)

Fish normally used

Channa micropeltes (Cha-do)

Kryptopterus bleekeri (Neua-orn)

Notopterus borneensis (Sa-tue)

Notopterus chitala (Kraai)

Notopterus notopterus (Sa-laad)

Pangasius hypophthalmus (Sa-waai)

Pangasius larnaudi (Tay-poh)

Probarbus jullieni (Yee-sok)

Wallagonia attu (Kao)

Wallagonia miostoma (Kao-dam)

Product

Fishery

Ingredients

Fresh water fish. Salt, cooked rice, garlic.

Fermentation

3-5 days.

Storage life

2 weeks.

Microorganisms

Candida sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Lactobacillus brevis

Reference	Genome sequences and functional analysis of Levilactobacillus brevis LSF9-1 and Pediococcus acidilactici LSF1-1 from fermented fish cake (Som-fak) with gamma-aminobutyric acid (GABA) production
DOI	10.1007/s10142-023-01085-1
Year	2023

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Lactobacillus fermentum

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Lactobacillus paracasei subsp. paracasei

Reference	Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
DOI	10.1016/S0168-1605(98)00204-9
Year	1999

Lactobacillus pentosus

Reference	Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
DOI	10.1016/S0168-1605(98)00204-9
Year	1999

Reference	Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product
DOI	10.1046/j.1365-2672.2002.01544.x
Year	2002

Lactobacillus plantarum

Reference	Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
DOI	10.1016/S0168-1605(98)00204-9
Year	1999

Reference	Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product
DOI	10.1046/j.1365-2672.2002.01544.x
Year	2002

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Lactococcus lactis subsp. lactis

Reference	Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
DOI	10.1016/S0168-1605(98)00204-9
Year	1999

Leuconostoc citreum

Reference	Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
DOI	10.1016/S0168-1605(98)00204-9
Year	1999

Levilactobacillus brevis

Reference	Genome sequences and functional analysis of Levilactobacillus brevis LSF9-1 and Pediococcus acidilactici LSF1-1 from fermented fish cake (Som-fak) with gamma-aminobutyric acid (GABA) production
DOI	10.1007/s10142-023-01085-1
Year	2023

Pediococcus acidilactici

Reference	Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
DOI	10.1016/j.fbio.2023.102385
Year	2023

Reference	Genome sequences and functional analysis of Levilactobacillus brevis LSF9-1 and Pediococcus acidilactici LSF1-1 from fermented fish cake (Som-fak) with gamma-aminobutyric acid (GABA) production
DOI	10.1007/s10142-023-01085-1
Year	2023

Pediococcus pentosaceus

Reference	Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
DOI	10.1016/S0168-1605(98)00204-9
Year	1999

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Streptococcus faecalis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Weissella cibaria

Reference	Isolation of folate-producing Weissella spp. from Thai fermented fish (Plaa Som Fug)
DOI	10.1016/j.lwt.2017.11.016
Year	2018

Weissella confusa

Reference	Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
DOI	10.1016/S0168-1605(98)00204-9
Year	1999

Reference	Isolation of folate-producing Weissella spp. from Thai fermented fish (Plaa Som Fug)
DOI	10.1016/j.lwt.2017.11.016
Year	2018

Properties

Som-fak is slightly sour and salty with a firm, elastic texture and characteristic aroma. The colour varies from white to brown or red depending on kinds of fish used, but it is brown or brownish grey if mixed varieties of fish are used. The colour also depends on the cleanliness of the fish flesh. The more blood left on the flesh, the darker the final colour.

Method

1. Fillet the fish and remove the skin and blood. For fish with a thin body such as Plaa-kraai and Plaa-sa-laad the flesh can be removed from the skin by scraping. Pack the flesh in a cloth-bag and squeeze to compress the water out. 2. Mince the fish and blend in cooked rice (6:1 fish to rice), garlic (20:1) and salt (20:1) by kneading until the mixture gels and forms a sticky paste. Divide the mixture into small portions and tightly wrap in banana leaf or plastic sheet. Whole bird's eye chilli is sometimes added for garnish. 3. Leave the mixture to ferment for 3-5 days. During fermentation it shrinks slightly and some liquid leaches out. If too little salt is used, acidity develops rapidly and the product does not mature properly, causing an unacceptable fishy odour and it becomes soft and soggy. The product should be eaten within a few days.

Production

Home industry.

Consumption

Som-fak is normally eaten with lettuce, ginger, shallots, chilli and roasted peanuts. It also cooked by grilling in banana leaves and eat with rice.