As it says, what is the best tasting thai fish?

I enjoy sushi, smoked salmon, trout, the various kind of 'flat' fish such as plaice, but never got around to tasting much of the local thai fish besides some barbecued freshwater fish I don't know the name off.

Are there any thai fish that can compare in taste to the ones I mentioned and how would you prepare them?

The fish I like that you can get here are grouper, sea bass and snapper cooked anyway but I do like with chilli or sweet and sour.

Some of the local snapper aren't bad.

what fish is Sushi? I have eaten sushi of many different kinds of fish.

Roast mackerel is really nice, locally called Saba,

as stated above, grouper, snapper, sea bass, sea perch, flounder are easily found here. cook as you would any fish, but my favorites are either in soups, roasted in the oven with dill/lemon or grilled with salt on the scales and stuffed with herbs.

fresh water: tilapia red or black, tab tim, nin; neutral flavor firm flesh comparable to bass. grilled stuffed with herbs and spices, made into fish curries, ho mok pla, I often smoke these with longan wood and it gives the skin a dark cherry red color.

Snake head-chon, catfish-deuk These are sweeter and softer flesh best either deep fried or grilled.

So many good fish here. Zeichen has summarised them well. But better to travel around the country and get them fresh, don't just stay in the larger cities.

shellfish !!!

I love eating hoi, i get pretty messy with it.

the bbq'ed one maybe tubtim.

Whatever the one in chu chi blah soup/curry is melts in your mouth.

Pla nin (is that tilapia?) is nice barbequed I think they rub the skin with salt, the bones are pretty big though.

Pla tab tim filleted and fried in breadcrumbs.

As close I have got to UK style fish & chips. When I say'I', I really mean the missus.....................

"I love eating hoi, i get pretty messy with it."

I do hope that you realize how innapropriate that is.

Never say that in front of thai people.

Be specific when saying Hoi lai-small thin clams, hoi mangpu green muscles,

Don't ever just say hoi. if you don't know it is slang for a part of the female anatomy.

I said it once while teaching and my students nearly died laughing.

Thai fish sucks and taste sand in general. Plus Thai cook over saturate them with spice to kill the flavor. The sushi fishes are all imported.

Thai snake head fish, when fresh is a very nice change, barbecued or in a soup.

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"I love eating hoi, i get pretty messy with it."

I do hope that you realize how innapropriate that is.

Never say that in front of thai people.

Be specific when saying Hoi lai-small thin clams, hoi mangpu green muscles,

Don't ever just say hoi. if you don't know it is slang for a part of the female anatomy.

I said it once while teaching and my students nearly died laughing.

oMG ...did i say that?

actually the Hoi lai are good, but I prefer Hoi Yai.

Thai people, by the way, do have a sense of humor....do not let it get to ya.

Heard police, business ladies, aunts, grand mothers, grand dads... make jokes while they eat.

its more common than you think.

All kidding aside, I like tuna.

Fresh water Thai fish?

If so Pla Nin really close to Black Crappie in the states if you can get them alive or before they ruin them with salt and sun.

Snapper is a wonderful fish so long as it is not over cooked which is often the case. I prefer it steamed myself.

Sea Bass and Bream are also great but like snapper, cannot be considered Thai fish.

Being from the southern part of the US, I love fried catfish. We cooked small ones, much like you see at the local markets. I have often wondered how the local catfish here would be skinned and fried with coenmeal and hushpuppies.

I like the seared Tuna you can get Around Krabi. With the chili and lime sauce on the side. Medium rare..... Aww yea!

Being from the southern part of the US, I love fried catfish. We cooked small ones, much like you see at the local markets. I have often wondered how the local catfish here would be skinned and fried with coenmeal and hushpuppies.

Terrible, I have tried it.

Pla Duke is almost tolerable cooked the Southern USA way.

The rest not worth it.

I'm addicted to gravlax, eat it almost daily. We always seem to have a slab of salmon marinating, I prefer it over smoked salmon as I can slice it any thickness I'm in the mood for, it's cheap to make and once you get your own recipe I think you'll be pleased based on the fish you mentioned.

Lots of recipes out there but I like beet root for colour and flavour & dill with the salt/sugar curing mix. There isn't any need for alcohol - try a small tail piece to test and create your own with different herbs and spices. My inlaws enjoy lime slices & chilli to take it up a notch. One thing we do after the 24-48 cure is rinse or soak in water to remove the salt then we leave in the fridge to air dry for a day, but it usually doesn't last that long

If you buy a full filet, another nice way to do salmon is cut a few filets and wrap in Parma ham and bake, use the tail piece for gravlax.

http://m.youtube.com/watch?v=nBnMshiQya0

Pla Nin is excellent; I think my favorite is Jaramet, followed by Samlii and then Tap Tim...Nin goes in there somewhere too, not sure exactly where! What's great about Samlii is that the bones are so small, you can just eat them along with everything else...especially when it's been fried nice and crispy.

Being from the southern part of the US, I love fried catfish. We cooked small ones, much like you see at the local markets. I have often wondered how the local catfish here would be skinned and fried with coenmeal and hushpuppies.

Terrible, I have tried it.

Pla Duke is almost tolerable cooked the Southern USA way.

The rest not worth it.

Plaa Duk is best eaten in Thailand in Laab...it's not that great grilled, but excellent in a good Laab.

laab plaa duk with the plaa duk grilled is great.

what is that long fish do they use for plaa pow?

my favorite though is probably just fried mackeral with naam prik kapi/nam jim talat and veggies/lettuce/kanom jeen...

these topics need more color and less yakety yak.

Snapper is a wonderful fish so long as it is not over cooked which is often the case. I prefer it steamed myself.

Sea Bass and Bream are also great but like snapper, cannot be considered Thai fish.

The missus does an excellent job of red snapper & tamarind sauce, one of my favourites

ocassionally thai fish are ok but generally they taste of the dirty water they come from, you really need fish from well off shore before the taste gets any good, With all the chemicals and rubbish they dump in the water its hard to find nice tasting ones but that is just my opinion.

Sea Bass with ginger

Sea bass with a chilli wrap in rice noodles

That's enough from me! I'm off out for some tucker