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Travel Samut Prakan: Bang Bo Salted Fish
http://www.hotsia.com > Travel Samut Prakan > Samut Prakan Travel Information by Mr.Hotsia Lotus Throwing Festival - Bang Phli Lotus Receiving, Hia Dam Noodle Bang Bo, Competing to Catch the Fool and An Nae. Mr.Hotsia recommends good and affordable hotels with discounts in Samut Prakan. I was born in Bang Bo, graduated from Bang Bo Witthayakhom School, and my home is by Ban Rakas Canal, a branch of Samrong Canal, the main canal of Bang Bo district that feeds the Bang Bo salted fish, famous throughout Thailand.
As a child, I grew up with the canal and swam in it alongside Bang Bo salted fish, which helped me understand why Bang Bo salted fish is so delicious. Let me tell you now. Bang Bo is a lowland area where locals traditionally farmed rice, including my family. The farmers would create fish ponds at the lowest areas or dig ponds around the rice fields to keep the fish. I still remember in the past, before draining the fish ponds, there were many snakehead fish and Bang Bo salted fish in large quantities.
They had to be salted to preserve them for year-round consumption or made into fermented fish sauce. Why are Bang Bo salted fish so plump, tasty, and famous? Nowadays, fewer people farm rice, but fish farming continues because the supply still doesn't meet demand. Bang Bo salted fish are plumper than those raised elsewhere because the brackish water here easily produces red plankton, the favorite food of Bang Bo salted fish, making them well-fed and healthy.
When large, these fish become delicious Bang Bo salted fish. How many types of Bang Bo salted fish are there? Which one is authentic? There are two types: the Bang Bo salted fish called 'Pla Hom' because during processing, the fish are left to die until their flesh turns white and opaque before salting. This may take hours. After the flesh turns white and opaque, salt is added, and the fish are fermented before sun-drying until completely dry. The resulting fish is called 'Pla Hom' due to its fragrant aroma.
Some people say the smell is pungent and may not like it. The regular Bang Bo salted fish are salted immediately without waiting for the flesh to die first. I don't consider this the true Bang Bo salted fish because locals don't prefer this type. The ones sold along the roads to Chonburi are all 'Pla Hom.' Only 'Pla Hom' Bang Bo salted fish are truly delicious. If you buy, ask for 'Pla Hom.' Sellers who aren't from Bang Bo might not know what 'Pla Hom' means but will recognize which batch is 'Pla Hom.'
"What about the salted fish sold elsewhere labeled as authentic Bang Bo salted fish?" I'm not sure, but from a Bang Bo local's perspective, they don't taste like what I used to eat. Most are salted and dried for less than half a day without waiting for the flesh to die first, so they are not 'Pla Hom.' They dry only a few hours to sell quickly and cheaply, unlike Bang Bo's method. Bang Bo salted fish must be dried completely until light and dry to store long-term without worms.
Where to buy Bang Bo salted fish? For sure, turn into Bang Bo district town. There is Bang Bo Market after crossing the Samrong Canal bridge on the right side. Or if passing on the new Bangkok - Chonburi route around kilometer 31 heading to Bangkok, it’s on the left side. This shop is called Ja Johnny, near my childhood home in Ban Rakas. This large shop has its own fish ponds and makes fish that I really like. Another shop is Yai Yao’s, my mother's friend, selling near Bang Bo Market.
Another highly recommended shop is Je Kui’s, located at the neck of the Samrong Canal bridge on the way to Bang Phli Housing Estate. This is the biggest shop, selling wholesale at Tha Tian, with vendors reselling. So, most Bang Bo salted fish eaten in Thailand come from this shop. How to choose Bang Bo salted fish? Check the fat in the belly; it should not be broken. My family calls this 'not broken belly.' When buying, press to see if the flesh is firm, not soft or mushy.
Smell it too; it should be fragrant, not smelly. Choose the best grade, the biggest fish because we don’t eat it often, so it must be delicious. Big, plump fish fried and eaten hot with rice porridge is excellent. If you can’t visit but want to eat, email me, Mr.Hotsia. I will ask family and friends in Bang Bo to send it by mail because salted fish can be mailed as it’s completely dry. This is only for those who really want it, not a business.
I just want to help those who love it a lot and support my hometown Bang Bo. Contact at [email protected] or chat on Facebook at http://www.facebook.com/plabangbo. Learn how to tear and eat Bang Bo salted fish. How to choose Bang Bo salted fish: http://www.youtube.com/watch?v=ILbF2Puvs2g How to prepare Bang Bo salted fish before frying: http://www.youtube.com/watch?v=k1TO9wW0cvg How to fry Bang Bo salted fish: http://www.youtube.com/watch?v=pMXv4CRXttw
Bang Bo salted fish after frying: http://www.youtube.com/watch?v=C071c_mx35M You can tell if salted fish is properly salted by the color after frying. If it’s white, it means too much salt was used. When buying, check that the belly fat is not broken for the best taste. Properly fried fish won’t be too dry or crispy, which is unpleasant. This batch is large, wholesale price not less than 350 baht, three-sun dried fish, light and flaky. Tear the belly fat like this and eat with rice porridge—excellent. Bang Bo salted fish that is dry is not tasty. Big Bang Bo salted fish
Fried gently until golden. How to eat Bang Bo salted fish. This is the lifestyle of Bang Bo people. Boats used to sell goods, and the canal was full of salted fish in the past. Now they are in fish ponds. Bang Bo salted fish at Bang Bo Market. Don’t buy salted fish that isn’t fully dried like this. Choose Bang Bo salted fish like this. Small fish like this are not tasty. This one is okay but expensive. Fish roe is also delicious fried and eaten with rice porridge.
