🔄 Updated 21 Jun 2026
Snakeskin gourami is a freshwater fish farmed in lots of places around the country, but people happily pay more for the Bang Bo label because the taste really is different. The flesh is firm and springy, sweet on the tip of the tongue, and — most importantly — there's almost no muddy smell. Locals compare it to free-range chicken versus farm chicken: one bite and you know it's a different story.
Why it has to be Bang Bo
Bang Bo and Khlong Dan sit on low-lying brackish paddy land near the river mouth. The soil and water here make the gourami grow slowly but with better flesh. Farmers raise the fish loose in rice paddies ringed with earthen dykes, where the fish feed on natural food like plankton and aquatic plant matter rather than processed pellets. That's why the flesh comes out a pinkish white, with just the right amount of fat marbled through — sweet, fragrant, and not fishy.
- Brackish water at the river mouth — the unique ecosystem of Bang Bo and Khlong Dan gives the fish firm flesh with no muddy smell
- Raised naturally in rice paddies — the fish feed on plankton and aquatic plants, not forced to grow on pellets, so the flesh is sweeter and more fragrant than farm fish
- Salt-cured + single sun-drying — traditional know-how: just enough salt, then a single round of sun-drying until the flesh is firm but still tender, never tough
- Registered as a GI product — Bang Bo pla salid is a geographical-indication product, covering four districts where it's raised: Mueang Samut Prakan, Bang Phli, Bang Sao Thong, and Bang Bo
A story locals are proud of: around 1940, Uncle Phan Phujaroen, a Bang Bo rice farmer, experimented with releasing snakeskin gourami into his paddies and the results were better than expected. Later, in 1963, Bang Bo pla salid was presented to King Rama IX, and in 2014 it was declared the official fish of Samut Prakan province.
How to spot the real thing
Genuine Bang Bo pla salid is slim and long with a dark body, and firm pinkish-white flesh that fries up fragrant rather than fishy. Be wary of anything sold suspiciously cheap, because some sellers slap the Bang Bo label on gourami from elsewhere. Buying from a shop with an actual storefront in the area, or one carrying the GI mark, is the safer bet.
Want to taste deeper? Try a Samut Prakan food tour or cooking class
Half a day with a local who knows the lanes — or cooking a dish yourself — teaches you more than just eating. Book ahead on Klook or GetYourGuide.
Shops people buy from for souvenirs
Most of the shops are along Sukhumvit Road through Khlong Dan in Bang Bo district — drive past and you'll see pla salid signs lined up one after another. Many sell both retail and wholesale, with fresh, sun-dried, low-salt to medium-salt, and ready-fried options. These are the names people mention most.
Bang Bo Pla Salid Mae Amnuay
A well-known community enterprise in the Khlong Dan area, recognized as a go-to source for quality Bang Bo gourami. They focus on naturally raised fish, cure the salt themselves, and use a single sun-drying — firm, sweet flesh. This is the name that comes to mind when you're after the genuine Bang Bo article.
Saen Somboon Bang Bo Pla Salid
A long-established shop running for more than 27 years, selling genuine Bang Bo pla salid. Their salting method keeps it free of fishy smell and not too salty, with a clean production process. Good for souvenirs since it's neatly packed, and there are several salt levels to choose from.
Nong Chao Khun Pla Salid
A retail and wholesale shop on Sukhumvit Road in the Khlong Dan area, selling several grades of Bang Bo pla salid at affordable prices. Good for anyone buying in bulk to give as gifts or resell.
Jone Salid Bang Bo
A Bang Bo pla salid shop that plays up export-grade fish — firm flesh, good-looking fish, sorted by size. They have both raw fish to fry yourself and packaged souvenir sets, good for anyone who wants big, quality fish.
Roadside pla salid stalls along Sukhumvit, Khlong Dan
All along Sukhumvit Road through Khlong Dan there are stalls and shacks selling pla salid one after another, most of them locals selling their own catch. You can stop and compare prices and taste-test several shops in one spot.
Roughly what does it cost
The price of Bang Bo pla salid mainly depends on grade and size — bigger fish with lots of roe cost more than small ones. Overall it falls in roughly this range (these are ballpark figures and may shift with the season and the shop).
- Standard sun-dried gourami — around ฿100-180 per kilogram depending on size
- Select grade, large fish / lots of roe — around ฿250-280 per kilogram and up
- Buying retail at markets — sometimes sold by the fish, around ฿50 each for medium size
- Ready-fried — packed in boxes, priced by quantity, handy as a souvenir you can eat right away
What to cook with it
A good souvenir has to be fun to eat. Bang Bo pla salid works in plenty of dishes, but the most popular is fried crisp on the outside and tender inside, eaten with hot steamed rice.
Crispy fried pla salid
Fried over medium heat until the skin turns golden and crisp while the flesh stays tender and springy. Eat it with hot steamed rice and mango chili dip — the easiest, most classic plate.
Pla salid mango salad
Shred fried pla salid and toss it with sour shredded mango, shallots, and chili — a snack and side dish that cuts through anything rich.
Pla salid rice soup
Fried pla salid paired with hot rice soup in the morning or late at night — nicely salty and fragrant, light and easy on the stomach.
Keeping it fresh longer
Sun-dried pla salid keeps for several days in the regular fridge compartment. If you want it to last for a month, freeze it — portion it into zip bags by the meal and fry one bag at a time. That's more convenient and won't ruin the flavor.
How to buy it the easy way
If you're driving from Bangkok via Bang Na-Trat and onto Sukhumvit toward Chonburi, you'll pass right through the Khlong Dan area of Bang Bo district, where the pla salid shops are — perfect for a stop on the way to the eastern seaside. If you can't make the trip yourself, many shops take online orders and ship nationwide; but if you want it fresh and want to pick your own size, it's best to stop by the shop in person.
Want more seafood and great eats in Samut Prakan? Check out the full province eat-and-travel guide.
See the Samut Prakan guide →