Fish Biodiversity in Pla Soi Fish Sauce Production

Abstract

ABSTRACT

Pla Soi ??Fish sauce is the famous fermented food product of Thailand which has been produced since many past centuries. The significant area of production is the Yom river-shade including Sukhothai, Phitsanulok, Phichit, and Nakhonsawan Provinces. Due to the species of fishes, the production processes, the sanitary systems, Pla Soi ??Fish sauce is a famous product with good quality. By surveying the Pla Soi ??Fish sauce productions in Sukhothai, Phitsanulok, and Phichit Provinces during October 2007 to September 2008. It was found that four species of Pla Soi were mainly raw materials for production. They were: Henicorhynchus siamensis de Beaufort, 1927; Labiobarbus siamensis Sauvage ex Bleeker, 1881; Cirrinus prosemion Fowler, 1934; and Lobocheilos melanotoenia Fowler, 1935. The most founded was Henicorhynchus siamensis de Beaufort, 1927 followed by Labiobarbus siamensis Sauvage ex Bleeker, 1881; Cirrinus prosemion Fowler, 1934; and Lobocheilos melanotoenia Fowler, 1935. The average length of Henicorhynchus siamensis de Beaufort, 1927 was 7.48(5.72-10.25cm). Pla Soi in Yom river seemed to be bigger than those in the other canal areas. The sustainable production of Pla Soi ??Fish sauce industry has been depended on Pla Soi in Yom river.

Keywords: Pla Soi, Pla Soi ??Fish sauce production