Thaivisa News Posted February 22, 2015 Share Posted February 22, 2015 Udon Thani:- The production of plara or Thai northeastern-traditional fermented fish is now in serious crisis, a major maker in Udon Thani’s Sangcom district said. According to Thairath Online, a couple, who have been making plara for sale for 50 years, complained that their production this year dropped from 30 tons a year to about just seven or eight tons because of inadequate fish. Sunantha Khamsang, 63, and his wife, Sinuan Khamsang, 61, are well-known for making delicious plara among local residents and people in the northeastern province and nearby provinces. Sunanata complained that this year local people could catch much less fish mainly because of drought. Without enough fish to make plara, the couple could not hire local villagers to help them make plara like in previous years, prompting them to look for jobs in other provinces. Sunantha said if there is not enough fish to sustain his family industry, his future would be in limbo because he and his wife have no other ways to make their living. He said the Sangcom is the last district where the canal from Huay Luang Dam runs through before it joins the Mekong River. The drought prompts the canal to almost run dry. Other water reservoirs in the province also have little water left, he said. Sunantha added that during the past few years, fishes from Mekong could not enter the canal to lay eggs because the water gate was closed during the breeding season. Plara is a must for northeastern-tradition dishes, especially somtam or papaya salad. Sangcom is very popular as the district that makes the best plara in Thailand and tourists always drop by to buy plara as souvenir from Udon Thani. Link to comment Share on other sites More sharing options...
BigBadGeordie Posted February 22, 2015 Share Posted February 22, 2015 IMHO great news ;-) 2 Link to comment Share on other sites More sharing options...
khwaibah Posted February 22, 2015 Share Posted February 22, 2015 OUT FORKING STANDING. 2 Link to comment Share on other sites More sharing options...
clockman Posted February 22, 2015 Share Posted February 22, 2015 Its killed many people! Link to comment Share on other sites More sharing options...
Popular Post Always18 Posted February 22, 2015 Popular Post Share Posted February 22, 2015 "....delicious plara...." I'd venture a guess that not many T.V. posters would agree with that sentiment! 3 Link to comment Share on other sites More sharing options...
Popular Post bkkjames Posted February 22, 2015 Popular Post Share Posted February 22, 2015 Best news of the year. 3 Link to comment Share on other sites More sharing options...
daoyai Posted February 22, 2015 Share Posted February 22, 2015 I had noticed the wind from the east smelled better lately. 1 Link to comment Share on other sites More sharing options...
otherstuff1957 Posted February 22, 2015 Share Posted February 22, 2015 No more Plara? Link to comment Share on other sites More sharing options...
granuaile Posted February 22, 2015 Share Posted February 22, 2015 I love plara.... Link to comment Share on other sites More sharing options...
BigBadGeordie Posted February 22, 2015 Share Posted February 22, 2015 I love plara.... I think somebody has gone "native" ;-):D 1 Link to comment Share on other sites More sharing options...
stopthegreed Posted February 22, 2015 Share Posted February 22, 2015 Plara? Stinking jars of extremely harmful bacteria. Including. BOTULISM, SALMONELLA, ECOLI, To name a few. During the Bangkok riots, people made stink bombs, from plastic bags and this smelly mixture of bacteria and threw them at Police. Poisening, is not caused by bacteria. It is caused by the toxin that the bacteria give off when they die. They are constantly mutiplying and dying, and if left long enough the amount of toxin is enough to cause serious health issues. Even death.. Its the toxin that gives off the smell. This stuff should carry a health warning, or better still regulated as a class a drug would be. Or better still. BANNED. 1 Link to comment Share on other sites More sharing options...
piersbeckett Posted February 22, 2015 Share Posted February 22, 2015 All we need now is a shortage of cha-om - bring it on! 1 Link to comment Share on other sites More sharing options...
FredNL Posted February 22, 2015 Share Posted February 22, 2015 Best news in years.. Link to comment Share on other sites More sharing options...
hawker9000 Posted February 22, 2015 Share Posted February 22, 2015 Plara? Stinking jars of extremely harmful bacteria. Including. BOTULISM, SALMONELLA, ECOLI, To name a few. During the Bangkok riots, people made stink bombs, from plastic bags and this smelly mixture of bacteria and threw them at Police. Poisening, is not caused by bacteria. It is caused by the toxin that the bacteria give off when they die. They are constantly mutiplying and dying, and if left long enough the amount of toxin is enough to cause serious health issues. Even death.. Its the toxin that gives off the smell. This stuff should carry a health warning, or better still regulated as a class a drug would be. Or better still. BANNED. Are we talking about "fish sauce" (nam pla) here? I've never managed to acquire a taste for the stuff much at all myself either, but it is a traditional and almost universally used condiment & cooking ingredient (and not just in Thailand) isn't it? I have no idea whether it carries the hazards you say it does or not (but it's use is so ubiquitous I kind o' have to doubt it), but if we're talking about the stuff I think we're talking about, I seriously doubt Thailand would ever even consider regulating, much less banning, it! Link to comment Share on other sites More sharing options...
NickJ Posted February 22, 2015 Share Posted February 22, 2015 Now if all the mud crabs could just die off. Link to comment Share on other sites More sharing options...
stopthegreed Posted February 22, 2015 Share Posted February 22, 2015 No this is the home made stuff. I visited a villiage in Issan a while ago and i was shown how they make it. They get fish from a polluted river cover it with watever water is available and seal the jar. Bury it in the ground and let it ferment for up to six months. Link to comment Share on other sites More sharing options...
hawker9000 Posted February 22, 2015 Share Posted February 22, 2015 No this is the home made stuff. I visited a villiage in Issan a while ago and i was shown how they make it. They get fish from a polluted river cover it with watever water is available and seal the jar. Bury it in the ground and let it ferment for up to six months. Doesn't the commercial stuff undergo a simply more controlled/uniform version of the same fermentation process? You don't get any nam pla anywhere without fermentation of fish, which is going to stink, do you? But I do understand that you might not necessarily want to live downwind from a neighbor making the homemade brew. Link to comment Share on other sites More sharing options...
PETERTHEEATER Posted February 22, 2015 Share Posted February 22, 2015 Don't confuse the issue. NAM PLAH is the fish sauce used as a condiment all over Thailand. Made industrially by fermenting anchovies with salt and straining the liquor. Factories are usually in coastal areas where both sea salt and fish are available. PLA RAH, the subject of this topic is made by fermenting rice paddy fish especially gourami with rice liquor in sealed jars (clay pots) and is a cottage industry in the North East of Thailand. The resultant mush is much used (and demanded) for flavouring certain dishes and the locals eat it directly with rice too. The Vietnamese have an even stronger smelling equivalent so think youselves unlucky because a shortage of the Thai product will probably result in the import of a more virulent version! Link to comment Share on other sites More sharing options...
Lupatria Posted February 22, 2015 Share Posted February 22, 2015 I love plara.... I think somebody has gone "native" ;-) Happens when you drown in Lao Khao. 2 Link to comment Share on other sites More sharing options...
toenail Posted February 22, 2015 Share Posted February 22, 2015 I'd rather eat my toe jam than the odorous foul rotting fish flesh. 1 Link to comment Share on other sites More sharing options...
BigBadGeordie Posted February 22, 2015 Share Posted February 22, 2015 All we need now is a shortage of cha-om - bring it on! You my friend have won my award for "Hitting the Nail on the Head".I am so, oh so, much with you on that. If my feet were like cha-om, I would cut them off, just below my neck. Link to comment Share on other sites More sharing options...
Chang_paarp Posted February 22, 2015 Share Posted February 22, 2015 According to Thairath Online, a couple, who have been making plara for sale for 50 years, complained that their production this year dropped from 30 tons a year to about just seven or eight tons because of inadequate fish. Sunantha Khamsang, 63, and his wife, Sinuan Khamsang, 61, are well-known for making delicious plara among local residents and people in the northeastern province and nearby provinces. They were very young when they started making their poison. Link to comment Share on other sites More sharing options...
granuaile Posted February 22, 2015 Share Posted February 22, 2015 I love plara.... I think somebody has gone "native" ;-) Happens when you drown in Lao Khao. Happily so... Link to comment Share on other sites More sharing options...
Dumbastheycome Posted February 22, 2015 Share Posted February 22, 2015 Plara? Stinking jars of extremely harmful bacteria. Including. BOTULISM, SALMONELLA, ECOLI, To name a few. During the Bangkok riots, people made stink bombs, from plastic bags and this smelly mixture of bacteria and threw them at Police. Poisening, is not caused by bacteria. It is caused by the toxin that the bacteria give off when they die. They are constantly mutiplying and dying, and if left long enough the amount of toxin is enough to cause serious health issues. Even death.. Its the toxin that gives off the smell. This stuff should carry a health warning, or better still regulated as a class a drug would be. Or better still. BANNED. Are we talking about "fish sauce" (nam pla) here? I've never managed to acquire a taste for the stuff much at all myself either, but it is a traditional and almost universally used condiment & cooking ingredient (and not just in Thailand) isn't it? I have no idea whether it carries the hazards you say it does or not (but it's use is so ubiquitous I kind o' have to doubt it), but if we're talking about the stuff I think we're talking about, I seriously doubt Thailand would ever even consider regulating, much less banning, it! Fish sauce by variations is an international condiment . But it also usually looks like something edible. The local version is something else. I can and will not consider it edible. Nor will I allow it inside my car, even if triple bagged! Link to comment Share on other sites More sharing options...
farangmick Posted February 23, 2015 Share Posted February 23, 2015 I now have a route plotted through the market where I can avoid most of the plara. P.S. The best stuff is offered for sale in old paint tubs. Link to comment Share on other sites More sharing options...
NickJ Posted February 23, 2015 Share Posted February 23, 2015 Not fish sauce...this is what they like to put on som tam.....when a thai girl pronounces it it sounds like. Balaht......plara sam same. Horrible. ......fish sauce is nom pla and its what is used in place of salt....still pretty bad how its mase but it is cooked and filtered. Link to comment Share on other sites More sharing options...
Gweiloman Posted February 23, 2015 Share Posted February 23, 2015 Disaster!!! What will I now eat after a night of heavy drinking? Link to comment Share on other sites More sharing options...
fitzcaraldo Posted February 23, 2015 Share Posted February 23, 2015 in small quantity and after being cooked i might very very occasionaly enjoy it in a somtam or other dish and if i am very hungry,but most of the time i just feel nauseus Link to comment Share on other sites More sharing options...
mikebell Posted February 23, 2015 Share Posted February 23, 2015 Next som tam. Both are banned in my house. When I was 'courting' any girl who had either in the last three days was 'off the menu'. Talk about passion killers! How some girls make a living smelling as they do, baffles me. Link to comment Share on other sites More sharing options...
fitzcaraldo Posted February 26, 2015 Share Posted February 26, 2015 Then they comlain about farang bad smell men Link to comment Share on other sites More sharing options...
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