FISH AND SEAFOOD

Freshwater fish and seafood are an integral part of the Thai diet. As a food they are second only to rice in importance. While fresh seafood is eaten by most people on an almost daily basis, fish sauce and shrimp paste are also part of the Thai lexicon of flavourings used in virtually every dish.

Fish and seafood are caught all over Thailand, along the 2710 kilometres (1685 miles) of coastline, from lakes, inland waterways, ponds and even in amongst rice paddies and in puddles left after storms. Fishing is done by commercial boats, communities and individuals. Wholesale markets at every major port send the catch both abroad and to markets throughout Thailand. Inland, fish is likely to be local freshwater fish, sold at markets with only a tiny amount on offer. Fish caught locally tend to be sold locally, unless they are caught commercially.

The fish market at Ranong deals both in fish caught locally and those found further out to sea. At smaller markets, fresh fish is sold just caught, or even still alive, from buckets and tanks. Market vendors kill and clean the fish as it is sold. Most fish are cooked with the head still on and the cheeks of the fish are considered to be the tastiest parts. Prawns and shrimp are very popular: tiger prawns are farmed on a large scale and are particularly meaty.

The majority of what comes out of Thailand's water is dried, preserved or converted to shrimp paste and fish sauce. The sun is used to dry fish, shrimp and squid all along the coast, spread out on mats or on bamboo frames. Fish, crabs and shellfish such as mussels are also pickled. Small amounts of preserved or dried fish add lots of favour and can be used to dress rice or vegetables. Shrimp paste forms the base of dips eaten with fresh vegetables. Dried roast squid, a street snack, is the equivalent of a bag of chips. Small shrimp are dried and are either ground to a powder or soaked in a liquid before use.

Different areas have particular specialities and marine-based industries. People make their own fish sauce, but commercial operations can be found on the Gulf of Thailand. The Isthmus of Kra and islands are famous for fresh fish and shellfish, grilled (broiled) or barbecued, and Pattaya for crayfish. Inland, during April and May, giant catfish are fished from the Mekong in the North. Prawns are farmed in mangroves, though often not to the benefit of the environment or locals.