Pla ra

Pla Raa ( Thai: ปลาร้า, colloquially: Balaa, literally: " Rotten Fish " ) is a registered outsourced, salted and fermented fish that is often used in the preparation of salads to Thai cooking.

In addition to other traditional methods to make fish durable, dry in the sun, for example, or smoke, fermentation with salt (preferably rock salt ) is a method that likes to use especially in Northeast Thailand, but also in neighboring Laos and Cambodia will.

The manner of production varies somewhat depending on the area. It is freshly caught, small to medium sized freshwater fish that are first freed from the shed. Often the heads and entrails are removed, then they are either mixed whole or in pieces with salt. After a few days the fish is filleted again, sometimes cleaned again and then packed in airtight containers. The containers are traditionally made in a characteristic form of clay. To extend the shelf life, in addition to large amounts of salt and carbohydrates in the form of cooked rice or even fruits are added. Maturation then takes several weeks to months.

The final product can be further processed by being overcooked fish sauce ( nam pla ). It is a popular ingredient in many local dishes, such as the National Court of Isaan, the Som Tam is said, there are, Pla Raa no further supplies in the house, but nobody needs to starve because Pla Raa so is versatile to use.

The largest production areas are located in Thailand on Maenam Songkhram province Nakhon Phanom, in Cambodia on Tonle Sap river. Meanwhile Pla Raa is also industrially produced and exported all over the world.

Due to the strong odor Pla Raa is mainly appreciated by the local population. Especially in foreign culture this specialty can cause sometimes sniff.