Govt takes measures to control ‘plara’ quality

By The Nation

 

FILE photo

 

The Agriculture Ministry has taken steps to standardise the quality of plara or fermented fish, which is a necessary ingredient in Isaan traditional dishes.
 

On Tuesday, the Royal Gazette published a directive of the Agriculture Ministry with details on the quality of plara.

 

The directive was issued based on Article 5, 15 and 16 of the act on agricultural products’ quality standards of 2008. The directive was issued by the agriculture minister following a meeting of the committee on the quality standards of agricultural products on January 8.

 

The directive says that plara fermented fish must be properly mixed with water and must not be too dry or too dissolved. It adds the fish meat must be soft and skin must be intact. The smell of the fermented fish must be good, without emitting a foul or fishy odour.

 

The directive says the amount of salt used for fermenting must not be higher than 18 per cent of the weight of the fish. The fish must be hygienic without insects and worms and other contamination.

 

Use of colours and preservative chemicals are prohibited.

 

Plara is widely used by northeastern people to add flavour and taste to their dishes. It is often used in somtam or crushed papaya salad in Isaan style. In the past, Isaan households made their own plara but of late it has become a big business.

 

Source: http://www.nationmultimedia.com/detail/national/30343388

 

-- © Copyright The Nation 2018-04-18

11 minutes ago, webfact said:

The smell of the fermented fish must be good, without emitting a foul or fishy odour

By adding perfume? Or how do they think they can accomplish that?

Look disgusting...

... no mention of liver flukes ? 

Wonder what Gordon Ramsey might say about texture and presentation I would be interested in his honest and frank views.  

34 minutes ago, daoyai said:

... no mention of liver flukes ? 

Or cirrhosis.......

 

40 minutes ago, cheapcanuck said:

Look disgusting...

Looks can be deceiving, but not in this case......vile stuff

32 minutes ago, sammieuk1 said:

Wonder what Gordon Ramsey might say about texture and presentation I would be interested in his honest and frank views.  

<deleted> shit  <deleted> shit  <deleted> shit <deleted> shit

A troll post has been removed. 

4 minutes ago, kannot said:

<deleted> shit  <deleted> shit  <deleted> shit <deleted> shit

Hello Gordon welcome to Thai cuisine your comments have been noted and the chef is having his daily directly to the stock to aid texture but having some buoyancy issues.  

"The Agriculture Ministry has taken steps to standardise the quality of plara or fermented fish...published a directive..."

In other words, they are saying: "Please , voluntarily follow high standards".

 

Without any enforcement, this should have the same success as "Please don't drink and drive during Songkran".

I wouldn't touch this crap even with a hazmat suit..

Quality? I guess the products from Delhi Belly overdose need a rating too. Maybe they'll do triple distilled.

2 hours ago, daoyai said:

... no mention of liver flukes ? 

By implication, after standardisation, if you suffer liver infection from fermented fish it will be a fluke.

 

I have noticed decline in quality in recent years....

Good ! Now Thai will think that all their s$h$i$t PLARA is safe to eat, when actually so many of these idiots do not even know if the plara that they eat is cooked or not...

 

 

A good soak in a tub of "whitening cream" should sort the issue.