Pla Ra

Surströmming mot fattigdom
Uppfinningsrikedomen är stor bland de demonstranter som försökt väcka delegaternas uppmärksamhet på FN:s handelstoppmöte i Bankok, Thailand. Sedan den mjuka linjen med allahjärtans-dagrosor misslyckats satsade demonstranterna på den lokala varianten av surströmming, Pla Ra.

Vi hoppas att lukten av plara får delegaterna att diskutera världens fattiga, sa demonstranternas ledare. Stinkande fisk verkar fungera bättre än doftande rosor. Delegaten som tog emot korgen med plara lovade att den skulle hamna på toppmötets bord.
(TT-Reuters, Metro 16 februari 2000)

Pla Ra is a fermented fish product which is widely consumed in three regions of Thailand,
especially in the North and the Northeast.

The processing method consists of salting of gutted fish for a few months, adding roasted rice or roasted rice bran and fermenting of the fish under brine for a period of about five months.
As far as the biochemical changes during a ten-week periods of salting and of fermenting with roasted rice or roasted rice bran are concerned, the good quality product has the pH value of about 5-6.3, the ammoniacal nitrogen contents of 0.1-0.4% of the fish flesh and of 1-4 gm./litre of the solution. 

The fermenting reaction is solely taken by proteolytic enzyme hydrolysation.
These is no action of microbial spoilage.
Both aerobic and anaerobic bacteria are generally present in the fermented product.

According to a bacteriological study on the product conducted by Mr.D.C. Cann, a FAO expert,
Bacillus sp., and Micrococcus sp., Proteus sp., and Micrococcus sp. have been isolated from marine fish Pla Ra and only the latter from freshwater fish Pla Ra.

Thailand guide om Pla Ra

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