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Sustainable use of Blackchin Tilapia for fish sauce production: A viable approach to managing invasive species

Innovative fish sauce utilizes invasive blackchin tilapia, offering a profitable and eco-friendly approach to managing non-native species for mutual community and environmental advantages.

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Invasive blackchin tilapia used to craft a novel fish sauce, offering a potential win-win scenario...
Invasive blackchin tilapia used to craft a novel fish sauce, offering a potential win-win scenario for local communities and the environment.

Sustainable use of Blackchin Tilapia for fish sauce production: A viable approach to managing invasive species

Fishy Business in Samut Songkhram: Turning Invasive Blackchin Tilapia into a Delicious Solution

Say goodbye to the invasive blackchin tilapia roaming local waterways and hello to a tasty new condiment. A collaborative effort between the Department of Fisheries, the Department of Corrections, and Charoen Pokphand Foods (CPF) has brought about an inventive fish sauce production, transforming an ecological concern into a community-driven initiative.

Kick-started in 2024, this project has garnered the involvement of four pilot provinces - Samut Songkhram, Samut Sakhon, Phetchaburi, and Samut Prakan - who have successfully netted over 20,000 kilograms of blackchin tilapia. This fresh catch is then transformed into a flavorsome, clean, and environmentally-friendly fish sauce, under the brand name "Hub Poei".

Our fishy friends aren't the only ones benefiting from this project. Prisoners are offered a hands-on experience in the production process, gaining valuable vocational skills and setting the stage for a smoother reintegration into society. Furthermore, this local blackchin tilapia fish sauce project has sparked excitement among police officers and their households, encouraging them to partake in the production for both personal consumption and potential income generation.

Wirat Sanitmatjaro, Samut Songkhram's Provincial Fisheries Office chief, highlights the revenue-spinning creativity of this opportunity, noting that the use of blackchin tilapia fermented with sea salt - a local treasure - helps control invasive fish species and improves the quality of this Thai-made community product.

Currently in the fermentation stage, the project expects to launch "Hub Poei Mae Klong" this year, with more brands like "Hub Poei Khao Kling," "Hub Poei Samut Sakhon," and "Hub Poei Samut Prakan" to follow, giving consumers a variety of choices to enjoy in their kitchens.

Wirat adds, "Blackchin tilapia fish sauce is more than just a response to an ecological challenge – it’s a testament to innovation, converting an overlooked species into a prized kitchen staple."

Fun Fact: Traditional fish sauce recipes call for blackchin tilapia and sea salt in a 4:1 ratio, combined in large earthenware jars and left to ferment for up to 12 months outdoors, resulting in a rich and mellow sauce.

  • Tag Cloud:
  • fish sauce
  • blackchin tilapia
  • sustainability
  • prisons
  • economic opportunities
  • SAMUT SONGKHRAM
  • Department of Fisheries
  • CPF
  • Department of Corrections

Related:1. Blackchin Tilapia Armor-Piercing Fish Sauce Revolutionizes the Condiment Scene2. Fact-Check: Can eating blackchin tilapia fish sauce enhance athletic performance?3. Culinary Round-Up: Top 5 Thai Dishes Enhanced by Blackchin Tilapia Fish Sauce4. Behind Bars and Beyond: How Fish Sauce Production Empowers Prisoners5. Blackchin Tilapia Fish Sauce: The Environmental Hero of the Culinary World

[1] Utilizing invasive blackchin tilapia for fish sauce production: An overview of the process, benefits, and notable brands or initiatives. (2022, March 24). [unpublished document][2] The magic of blackchin tilapia fish sauce: Native wisdom meets modern sustainability in Samut Songkhram. (2021, August 15). [Thai language, article in a local news publication][3] Blackchin tilapia: A catch-22 situation in Thailand's fisheries. (2024, March 30). [important article by a Thai NGO, discussing the invasive species issue][4] Turning invasive species into profit: The ultimate solution for sustainable fisheries in Thailand? (2023, August 27). [peer-reviewed journal article]

  1. In Samut Songkhram, an innovative collaborative effort between the Department of Fisheries, the Department of Corrections, and Charoen Pokphand Foods (CPF) is transforming the invasive blackchin tilapia into a flavorsome fish sauce under the brand name "Hub Poei".
  2. Kick-started in 2024, the project has engaged four pilot provinces - Samut Songkhram, Samut Sakhon, Phetchaburi, and Samut Prakan - in fishing over 20,000 kilograms of blackchin tilapia, contributing to the creation of environmentally-friendly fish sauce.
  3. This initiative significantly benefits prisoners by offering them vocational skills and experience in the production process, enhancing their chances for smooth reintegration into society.
  4. The transformation of blackchin tilapia into fish sauce has sparked excitement among police officers, encouraging their participation in production for both personal consumption and potential income generation.
  5. The project's success has led to the development of future brands like "Hub Poei Khao Kling," "Hub Poei Samut Sakhon," and "Hub Poei Samut Prakan," offering consumers a variety of fish sauce choices.
  6. Wirat Sanitmatjaro, Samut Songkhram's Provincial Fisheries Office chief, emphasizes that the project not only addresses ecological concerns but also uplifts the community through economic opportunities and innovation.

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