Ocean (ทะเล)

Seafood is an extremely important element in Thai Cuisine. From the gulf of Thailand to the Andaman Sea, Thailand’s oceans provide the diverse range of ingredients so characteristic of tradition Thai food preparations.

Sun drying and ancient fermenting techniques are commonly employed. Pla Tuu is probably the most famous of the fishes for the Thai peoples.  A short bodied mackerel, it has been carefully preserved in the same way for centuries and is a daily staple even in the northeast, far from the ocean.

The colorful “rainbow” lobsters of Phuket and the glorious soft shell crabs of Trang province are special delicacies, with dozens of traditional Thai preparations.

The seduction of Thai cuisine would simply be incomplete without the vast array of proteins and plants from the oceans.