How is Fish used in Thai cooking?

Fish is a staple protein across Thailand, and the Thai way with it surprises a lot of visitors: it's cooked whole, bone and head included, then deep-fried, grilled, or steamed. Boneless fillets aren't part of the tradition - the whole fish carries more flavour and feeds more people. Freshwater types like tilapia and catfish are the everyday choice inland, where rivers and ponds matter more than the sea. Cooked simply and served whole, fish is meant to be picked over and shared.

Can I cook with Fish in a Chiang Mai cooking class?

Yes - we use Fish in our hands-on classes. Explore them on our Cooking Classes page.

Fish - Local Thai Proteins | Thai Akha Kitchen

Fish is a staple protein across Thailand, and the Thai way with it surprises a lot of visitors: it's cooked whole, bone and head included, then…

Fish - Local Thai Proteins | Thai Akha Kitchen Fish is a staple protein across Thailand, and the Thai way with it surprises a lot of visitors: it's cooked whole, bone and head included, then…