A surströmming meal
A Swedish late-summer meal of commercially prepared surströmming, tunnbröd, potatoes, onion and cultured cream. This is a serving preparation; the specialist fish fermentation is not made at home here.
Modern method
Pla ra with pla soi and pla koom
ปลาร้า · pla ra · pla daek · ปลาแดก
Pla soi and pla koom are salted with coarse sea salt, held in bags and packed with later grain additions; the source leaves salt basis, bran dose and part of the sequence unclear.
History
This creator batch is modern; the video does not establish the food's earliest history or origin.
Ingredients
Scaling: source batch only
Fish (pla soi, ปลาสร้อย; and pla koom, ปลากุ่ม)
Amount not stated
About 20 kg; cleaned/whole basis unclear.Coarse sea salt
Amount not stated
Creator says fish:salt about 5:1 by weight for initial hold; exact weighed batch amount and denominator basis unclear.Soft rice bran
Amount not stated
Mentioned later; dose unknown.Unidentified ingredient
Amount not stated
About four ขีด (khiet) is captioned but its identity is unclear; do not convert or assign it to bran.Method
Risks and precautions · High risk
Preserved-fish hazards
FDA CPG 540.650 addresses botulism hazards in uneviscerated fish products that are salt-cured, dried or smoked. The captions here describe other or unresolved preparations; whether the guidance applies to this batch has not been established. It is general context, not a batch hazard assessment, control or validation.
Hazard sourceCreator statements about flavour, aging time, lack of spoilage or storage life are not validated safety controls. No qualified process review or source-specific critical limits are established.
- Scale and gut the pla soi and pla koom, then wash the fish. The creator reports about 20 kg but does not say whether that is whole or cleaned weight. (source: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=20s; captions 00:20–00:38)
- Combine the fish with coarse sea salt using the creator’s approximate 5:1 fish-to-salt ratio. The captions do not establish the weight basis. (source: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=84s; captions 01:24–01:50)
- Put the salted fish in bags and hold it for about one to two days; the creator says fish freshness affects this period. (source: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=146s; captions 02:26–03:05)
- Keep the later additions unresolved: captions mention about four khiet of an unidentified ingredient and soft rice bran, but do not establish a dependable order or bran dose. (source: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=172s; captions 02:52–03:05)
- Pack the mixture tightly in a jar or bag. The later vessel and brine sequence is unclear in the captions. (source: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=397s; captions 06:37–07:10)
- Treat the reported three-month minimum and six-month longer wait as creator statements only; they are not validated endpoints or limits. (source: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=327s; captions 05:27–05:52)
Places
Unknown
Documented preparation · Place not establishedThai caption language does not establish filming location or food origin.
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Sources
เติมไขมัน ChannelIngredients · Method · Timing · Equipment · Source batch
วิธีทำปลาร้าปลาสร้อย ปลากุ่ม สูตรปลาร้าหอม เนื้อแน่น แดงงาม สอนโดยผู้ชำนาญการเรื่องปลาร้า สูตรอีสานThe creator's source batch and ordered operations are preserved in the structured ingredients and steps. Quantities, measures, storage statements, and gaps remain attributed to that source.
Ingredient dose — Fish (pla soi, ปลาสร้อย; and pla koom, ปลากุ่ม): https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=35s
Ingredient dose — Coarse sea salt: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=84s
Ingredient dose — Soft rice bran: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=172s
Ingredient dose — Unidentified ingredient: https://www.youtube.com/watch?v=NvvP8xGmd0Y&t=172s
Junichiro Marui et al., Bioscience of Microbiota, Food and Health, 2015Identity · Regional context · Use · General process context
Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and LaosThe study describes pla-ra or pa-daek as salty-fermented fish paste used as a multipurpose seasoning in Thailand and Laos and samples products from central, northern and northeastern Thailand and Vientiane, Laos. It does not establish origin or validate this batch.
U.S. Food and Drug AdministrationGeneral hazard context
CPG Sec. 540.650: Uneviscerated Fish Products that are Salt-cured, Dried, or Smoked (Revised)FDA guidance is scoped to uneviscerated fish products that are salt-cured, dried or smoked. This scope does not establish applicability to the described fermented fish batches or cooked sauce batches and does not validate them or set their controls.