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Sing Buri Fermented Fish at Sing Buri Morning Market
Fermented fish, snakehead fish, Sing Buri morning market, roasted rice fermented fish http://www.hotsia.com > Fermented fish at Sing Buri morning market. In the past, my family used to drain ponds to catch many fish like snakehead, climbing perch, and gourami because some ponds near my home were rich fishing grounds. When there were leftover fish, we would salt them to make salted fish, and another product was fermented fish. The fish commonly used for fermentation were gourami and snakehead. After decades, fewer people farm rice fields near my home, so fish became scarce.
Nowadays, it’s really hard to find fermented or salted fish to eat. When I discovered fermented fish at Sing Buri, I was delighted because their method is similar to how my family makes it. There are many types of fermented fish, making classification difficult: roasted rice fermented fish, rice bran fermented fish made by pounding roasted paddy rice, salt-fermented fish, or fish fermented and sun-dried like the Tai Lue style called Pla Ha. In the Isan region, they call it Pla Daek, which is watery because they use the liquid in papaya salad. There are also classifications by fermentation time, such as 'month fish' and 'year fish,' meaning fish fermented for hundreds of years (100 years).
Or 'hundred-year fermented fish' which is not eaten by the fermenters nor the eaters, unlike Japanese fermentation. But the principle of fermented fish is the same: killing the fish flesh and using salt to preserve it for a long time. In the past, without refrigerators, this was the way to preserve food. The fermented fish at Sing Buri morning market is dry roasted rice fermented fish with fragrant white fish flesh. This type of fish can be fried or made into a chili dip. It is not overly salty. I like to fry it with fried dried chili and sliced shallots together. It’s very delicious, I must say. Sing Buri is a city of fish, so the morning market has plenty of fish. Most snakehead fish sold there are farmed. Wild and farmed fish taste different; wild fish are fattier, firmer, and tastier. If you pass through Sing Buri and want authentic roasted rice fermented fish, stop by—you won’t be disappointed. MrHotsia 2010 Fermented Snakehead Fish Sing Buri Travel Pai, enjoy coffee and food http://www.youtube.com/watch?v=3wbaffNMGvc
Shining Chao Phraya River Morning http://www.youtube.com/watch?v=nF6v0mDaKDw http://www.youtube.com/watch?v=KRj0v_NiLNU http://www.youtube.com/watch?v=n64Im7c2H5Q Sing Buri morning atmosphere by the Chao Phraya River. Sun-dried fish from Sing Buri. Many fish shops. Sing Buri roasted rice fermented fish. Dried snakehead fish heads are rare nowadays.
Sing Buri Fermented Fish at Sing Buri Morning Market Image 2
