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Thai Seafood

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กั้งกระดาน gâng grà daan

Usually deep fried with garlic, grilled or steamed.

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หอยแครง

Eaten raw or blanched with a nam chim (spicy dipping sauce), or used blanched in a Thai salad.

source: www.technologychaoban.com
หอยลาย hŏilaai

This clam is highly appreciated in Thai cuisine; usually steamed, stir-fried or added to soups.

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หอยแมลงภู่ hŏi má-laeng pôo

Usually steamed or also boiled in soups.

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กุ้งแห้ง gûng hâeng

Salted and sun-dried, dried shrimp feature in many dishes and chilli pastes. They are often soaked in water before use.

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กุ้งก้ามกราม:กุ้งแม่น้ำ:กุ้งหลวง gûng gâam graam

Mostly bred in local fish farms. Boiled in Tom yam, grilled or fried.

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กุ้งขาว gûng kăao

Bred in local fish farms. Perhaps the most common shrimp currently used in Tom yam kung.

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ปลาช่อน bplaa chôn

Usually eaten barbecued or steamed. It is the main fish used in the preparation of Pla ra sauce.

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ปลาแดง bplaa daeng

It is one of the very similar catfish species known in the markets as Pla nuea on (วงศ์ปลาเนื้ออ่อน). Valued for its delicate flesh; also used for making high-quality fish balls.

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ปลาดุก bplaa-dùk

Usually eaten barbecued, but also flaked and deep-fried in Yam pla duk fu.

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ปลากดคัง

A type of catfish usually used in Thai cuisine in tom yam or, when shortly blanched, to be eaten with a nam chim (dipping sauce).

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ปลากระโห้ bplaa grà hôh

Highly valued in traditional Thai cuisine. Like most of the Thai food species that are not bred in fish farms, overfishing has caused a serious decline in its numbers.

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ปลากราย bplaa graai

Usually eaten deep-fried with Nam chim (spicy dipping sauce) and leafy greens. It is the main fish used in Thot man pla (Thai fish cakes).

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ปลากะพงขาว bplaa gà pong kăao

Prepared in a variety of ways, boiled or fried, especially good boiled with lemon. Presently most Pla kaphong in Thailand are Barramundi from local fish farms.

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ปลากะพงแดง bplaa gà pong daeng

Barbecued, boiled or steamed.

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ปลาไหลนา bplaa lăi naa

Traditional food item found in flooded ricefields. Usually eaten in Tom yam.

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ปลาหมอ bplaa mŏr

Common in the ricefield ecosystem. Eaten in curry or Tom yam.

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ปลาน้ำเงิน bplaa nám ngern

It is one of the very similar catfish species known generically in the markets as Pla nuea on (วงศ์ปลาเนื้ออ่อน). Highly valued for its delicate flesh; also used for making fish balls.

source: upload.wikimedia.org
ปลานิล bplaa nin

Barbecued, boiled or fried. Especially popular rubbed with salt and barbecued. Nile Tilapia in Thailand are bred in local fish farms.

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ปลาทรายแดง

It is most often used deep-fried

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ปลาสลาด

Dried and smoked it is the main ingredient of a type of Nam phrik

source: www.img.in.th
ปลาสลิด

Usually fried or barbecued.

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ปลาสวาย bpláa sà-wăai

Traditionally boiled in Tom yam or fermented with pineapple as Khem mak nat. Now often cut in fillets, battered and deep-fried.

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ปลาซิวอ้าว bplaa siw âao

One of the most abundant of the different types of minnow-sized fishes (Pla sio) used in Thai cuisine. These tiny fish are often eaten salted and dried, fried, but also raw in Isan cuisine.

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ปลาตะเพียน bplaa dtà-pian

Bred in local fish farms. Usually either pickled as Pla som (ปลาส้ม) or boiled in Tom yam.

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ปลาทับทิม bplaa táp-tim

The red-hybrid Oreochromis niloticus is known as Pla Thapthim pomegranate fish. They are bred in local fish farms.

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ปลาทู bplaa too

Steamed and salted Shortbodied or Indian mackerel. Usually eaten with Nam phrik kapi (a chili and shrimp paste dip) and leafy greens and vegetables.

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ปลายี่สก

One of the most valued fishes in traditional Thai cuisine, nowadays it has become rare and expensive due to overfishing.

source: c1.staticflickr.com
ปูม้า bpoo máa

Highly appreciated relatively large crab, featuring in standard dishes as Pu ma phat ton hom (Thai: ปูม้าผัดต้นหอม; Blue crab stir-fried with spring onions), among others.

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ปูนา bpoo naa

When pickled they are most often called pu dong (pickled crab; Thai: ปูดอง), or less often pu khem (salted crab; Thai: ปูเค็ม), and frequently used in papaya salad or as the main ingredient in yam pu dong (yam-style salad made with pickled crab).

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แมงดาทะเล maeng-daa tá-lay

Available seasonal when they still carry their eggs. It's grilled and only the eggs are made into yam maeng da.

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กั้ง gâng

Usually deep fried with garlic.