Thai Fermented Fish Sauce
It's undeniable that fermented fish sauce (Pla Ra) has been a staple condiment in Thai kitchens for generations, especially deeply embedded in the culinary culture of the Isaan people, where it's a key ingredient in numerous dishes.
However, the traditional image of raw Pla Ra often leads many to perceive it, due to its unprocessed nature, as a risk for various pathogens. For this reason, many manufacturers have turned to producing and selling pre-cooked (pasteurized) Pla Ra, leading to the era of bottled Pla Ra that we now commonly see in supermarkets.
The History of Fermented Fish: An Ancient Preservation Method in Asia
The process of making fermented fish sauce is one of the world's oldest food preservation methods. It's an ancient culinary tradition popular throughout Southeast Asia. Archaeological evidence suggests that people in Southeast Asia (though the exact country of origin is unclear) began fermenting fish as early as 300 BCE. This technique then spread to various countries across Asia, including Thailand, Vietnam, Laos, Myanmar, Cambodia, the Philippines, Indonesia, Japan, and South Korea.
In Thai history, evidence indicating Pla Ra as an ancient food preservation technique in Isaan culture appears in Du Royaume de Siam (A New Historical Relation of the Kingdom of Siam), written by Simon de La Loubère (an envoy of King Louis XIV of France who traveled to Thailand). The chronicle states that earthenware vessels containing fossilized remains of Pla Ra were found in Isaan culture dating back approximately 6,000 years. It is believed that this technique was originally meant to preserve fish for consumption during the dry season, but it was later discovered that prolonged fermentation yielded a more mellow flavor. This is hypothesized to be one of the reasons why Pla Ra gained popularity in Thailand.
From Concern to Standardization: The Rise of Pasteurized Pla Ra
Traditional Pla Ra fermentation often did not involve any cooking process, unlike today's pre-cooked versions. In the past, when fish were caught, they would be scaled, cleaned, and immediately fermented in jars. This sometimes resulted in Pla Ra having a strong odor and being contaminated with worms or parasitic eggs, leading many to believe it could be a health hazard and prompting them to avoid consuming it altogether.
Today, many manufacturers have shifted to producing and selling ready-to-use bottled Pla Ra. The production of pre-cooked Pla Ra involves standardized processes and exposure to high heat levels that eliminate all types of pathogens, as well as multiple layers of meticulous filtration. Only then is it bottled in thoroughly cleaned containers, ensuring that the Pla Ra is safe for consumption without health risks or dangerous contaminants, allowing consumers to enjoy it without the past concerns.
Pre-Cooked Pla Ra: A Popular Choice for the Modern Era
Driven by an undiminished passion for Pla Ra, pre-cooked bottled versions have increasingly become a part of people's daily lives, replacing raw Pla Ra. Since it's already pasteurized and seasoned, it can be opened and used immediately. Therefore, today, it's rare to see manufacturers producing raw Pla Ra for sale; instead, they focus on pre-cooked versions.
However, even though pre-cooked Pla Ra is more popular now, many groups still prefer raw Pla Ra due to its intense flavor, which is ideal for certain dishes that require a distinct Pla Ra taste. Moreover, it allows for custom seasoning to personal preference. People sometimes still seek out raw Pla Ra for home cooking. Nevertheless, pre-cooked Pla Ra remains an excellent alternative for those concerned about the cleanliness of traditional raw Pla Ra.
