Fresh fish

Directions

1. Thoroughly clean the fish. ≈ 8 min
2. If the fish has large scales, they should be removed. ≈ 3 min
3. If the fish is small, such as a flounder, this is not necessary. ≈ 3 min
4. The fish used to make pla (a traditional Thai dish) can be scaled (such as sea bass, snakehead, cod, flounder, catfish, clownfish, viperfish, barracuda, eel, sole) or scaleless (such as wolffish). ≈ 3 min
5. It is important to separate the small fish from the large ones, so that they do not mix together. ≈ 2 min
6. Next step: remove the internal organs and scales from the fish, especially for larger fish. ≈ 3 min
7. For small fish, this process takes a long time and is therefore not recommended. ≈ 3 min
8. Rinse the fish thoroughly, pat it dry on a wire rack, then mix it with salt, puffed rice, or flour in a ratio of 6:2:1 (6 parts fish, 2 parts salt, 1 part puffed rice or flour). ⏱ ≈ 10 min
9. Make sure to mix everything thoroughly so that the salt penetrates the fish. ≈ 4 min
10. (In some regions, the puffed rice and flour are added later.) ≈ 3 min
11. If the fish and salt are thoroughly mixed, the fish’s flesh will become firm and not soggy. ≈ 3 min
12. If the fish is too soft, sprinkle with salt and mix again. ≈ 4 min
13. Step three: Once the fermentation process is complete, the fish are placed in clean, dry containers, such as jars or buckets. ≈ 3 min
14. The container is slightly smaller than the edge of the pot, and the top is closed with fabric or plastic. ≈ 3 min
15. In the case of traditional pots, a piece of fabric soaked in ashes, larger than the opening of the pot, is often used to prevent flies from laying their eggs. ≈ 3 min
16. The mixture is left to ferment until there is enough salty liquid to cover the fish, and until their color changes, becoming a deeper red. ≈ 3 min
17. The fermentation time can vary depending on the size of the fish, but it is generally at least 5 to 8 weeks, and can extend to a year. ≈ 3 min
18. Fish that have been fermented for six months are considered safe and free from parasites. ≈ 3 min
19. Sardines should be stored in a well-ventilated area, away from direct sunlight. ≈ 3 min
20. The containers holding the sardines must be opaque. ≈ 3 min
21. Exposure to light and air can cause sardines to spoil. ≈ 3 min
22. Storing food at too low a temperature can affect its flavor. ≈ 3 min