Tai-plaa

Name (Thai)

ไตปลา

Name (English)

Fermented fish viscera

Local name

Tai-plaa Kee-dee-dorng Kee-plaa-dorng Kee-dee Poong-plaa-mak

Fish normally used

Lutjanus sp. (Ka-pong)

Mugil sp. (Ka-bork)

Rastrelliger brachysoma (Too)

Johnius sp. (Chuad)

Channa striatus (Chorn)

Scomberoides sp. (Sala)

Scomberoides sp. (See-siad)

Megalaspis cordyla (Haang-kaeng)

Product

Fishery

Ingredients

Viscera from seat water fish, sea salt.

Fermentation

10-20 days.

Storage life

1 Year.

Microorganisms

Bacillus polymyxa

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Bacillus subtilis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Lactobacillus 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

Pediococcus halophilus

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 aureus

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Staphylococcus epidermidis

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Vibrio fischeri

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

Semi-solid of salty taste and red to dark brown colour.

Method

Clean the fish viscera by pressing to remove the stomach and the intestine contents. If this is not done, the product will have a bitter taste, which is preferred in some places. Wash the viscera and add salt in the proportion of fish viscera to salt: 10:1 to 5:1 by weight. In some places a little potassium nitrate is added also. The ingredients are mixed well and packed in closed containers such as earthen jars. The jars are left in the sun and fermentation takes place within 10-20 days. If Tai-plaa is made for eating in the family, the producers prefer the viscera of big fish such as Plaa-ka-pong and plaa-ka-bork which have high fat content. The product has a short storage life as it turns rancid rapidly.

Production

Large scale home industry.

Consumption

1. Consume as it is by adding chopped shallots, chilli, lemongrass and lime juice. The dish is eaten with vegetables such as lettuce, cucumbers and eggplants. 2. It is the main ingredient of the famous southern dish Gaeng-plaa or Gaeng-tai-plaa which is a favorite dish throughout Thailand.