Fermented fish viscera
Local name
Tai-plaa Kee-dee-dorng Kee-plaa-dorng Kee-dee Poong-plaa-mak
Viscera from fresh and salt water fish, sea salt.
Fish normally used:
Trichogaster trichopterus (Kra-dee)
Lutjanus sp. (Ka-pong)
Mugil sp. (Ka-bork)
Rastrelliger brachysoma (Too)
Johnius sp. (Chuad)
Channa striatus (Chorn)
Cirrhinus jullieni (Soi)
Scomberoides sp. (Sala)
Scomberoides sp. (See-siad)
Megalaspis cordyla (Haang-kaeng)
Fermentation: 10-20 days.
Storage life: 1 Year.
Production: Large scale home industry.
Properties: Semi-solid of salty taste and red to dark brown colour.
Bacillus subtilis, Bacillus polymyxa, Micrococcus sp., Pediococcus halophilus, Pediococcus sp., Staphylococcus aureus, Staphylococcus epidermidis, Vibrio fischeri.
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,.
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 favourite dish throughout Thailand.