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Kenny202

Prawns in Thailand

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I understand many shrimp come from the Mekong River.I watched on video.

It doesn’t look very clean.

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16 hours ago, Lacessit said:

A few fresh prawn farms around Chiang Rai. The one I go to has a restaurant, 500 baht/kilo for large ones, 300 baht/kilo for small. I usually have garlic prawns, which takes care of the taste issue.

 

and the cholesterol 555

Edited by Tomahawk21

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5 minutes ago, Tomahawk21 said:

 

and the cholesterol 555

 

 

You are concerned about dietary cholesterol ?

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17 hours ago, Lacessit said:

A few fresh prawn farms around Chiang Rai. The one I go to has a restaurant, 500 baht/kilo for large ones, 300 baht/kilo for small. I usually have garlic prawns, which takes care of any taste issues.

done once in chiang rai test of them all fool of antibiotics and population are by now aware  not eat them on regular basis = you get sick eating to much in chiang rai

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On 9/21/2019 at 2:25 PM, Oxx said:

The prawns are probably tasteless because they're not particularly fresh.  There's no prawn farming in Isaan AFAIK, so the prawns will have been imported from central Thailand.

There are farms all over Isaan. 

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On 9/21/2019 at 8:25 AM, Oxx said:

The prawns are probably tasteless because they're not particularly fresh.  There's no prawn farming in Isaan AFAIK, so the prawns will have been imported from central Thailand.

There is a massive prawn farming industry in Kalasin. That is in Issan, or was last time I looked.

 

Does anyone remember that salt is a taste enhancer? If you are eating fresh water fish or "seafood" and find it bland, there is a simple solution. Simply place the items in a brine for a couple of hours before cooking. A bowl/dish with just enough water to cover the ingredients. A teaspoon of salt and a pinch of sugar. Done.

Edited by youreavinalaff
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18 hours ago, Gandtee said:

I cook mine in salt water but never thought of cooling them off in brine. Next time.😋

its the brine that really imparts a salty taste in them plus it cools them down quick and stops them over cooking

 

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The colder the water they live in, the better taste. Thai prawns lives in warm water. 

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Alot of the seafood here comes from the Gulf. It is a relatively shallow body of water without great circulation, and a tremendous amount of polluted runoff from the industrial estates upstream. Not high quality seafood for sure. My guess is that the fresh seafood on the Phuket side might be better, if it is caught in the Andaman. Also, alot of the monster prawns you see in the tourist towns, are flown in from Vietnam and the South China Sea. Same with the lobster, if you are a millionaire. I have my wife ask at the local market, which of the seafood is wild caught. Sometimes, we find vendors who are quite honest about it, and seem to know. 

 

Virtually all of the salmon is farmed here. It is quite toxic. The industry controls are either non existent, or marginal, with this grossly incompetent administration, that cares not one iota for the common man. 98% of the prawns are farmed, and there are some river prawns, but do you trust the water quality? Alot of shrimp is also coming from Chinese fish farms too. I tend to avoid shrimp here. I hear alot of the snapper is farmed also now, but some comes from the Gulf. Also some other smaller fish from the Gulf. Some tuna, some African pompano, which is decent. Also, all of the squid is wild caught. Alot comes from the Gulf, but I eat it often. It is delicious, plentiful, inexpensive, and wild. And it has to be less toxic than farmed fish or shrimp.

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22 hours ago, VYCM said:

Nope, every prawn I have eaten here (since 2002) have been tasteless.

 

Can't beat an Aussie prawn - miss them way too much, them and XXXX bitter.

Aussie ocean tiger prawns rock 🙂 Had a big bunch on a recent visit to Cairns

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2 hours ago, seajae said:

its the brine that really imparts a salty taste in them plus it cools them down quick and stops them over cooking

 

I buy local prawn and immerse them in a salt slurry when cooked, they taste pretty good.

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So looks like the general concensus is theyre tasteless. I wasnt imagining it 1[emoji16] I find it helps if you season them lightly, let them sit in some garlic for a while. Bit like the beef here which Ive already given up on. Thanks for all the replies

Sent from my SM-J730GM using Thailand Forum - Thaivisa mobile app

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7 hours ago, Gabor said:

The colder the water they live in, the better taste. Thai prawns lives in warm water. 

Quite true. Tasmanian lobster/crayfish is among the sweetest crustacean flesh in the world. I'll include a shrimp cocktail I bought at Fisherman's Wharf in San Francisco.

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