Platoo, also known as short mackerel, is a popular and culturally significant fish in Southeast Asian cuisine. This small, oily fish is an important food source and a staple in many households due to its widespread availability and versatility.
Understanding Platoo
Platoo, scientifically classified as Rastrelliger brachysoma, is commonly known as short mackerel or shortbodied mackerel. This species belongs to the Scombridae family, which also includes tuna.
Short mackerel measures between 20 to 30 centimeters, reaching a maximum of 34.5 cm. It has a slender, streamlined body with vibrant metallic blue-green hues on its upper body, transitioning to a silvery-white belly. Wavy dark lines, resembling “S” or “U” shapes, often mark its back.
This pelagic species thrives in the shallow, tropical waters of the Indo-Pacific, particularly across Southeast Asia and Melanesia. It prefers estuarine habitats with water temperatures from 20 to 30 °C (68–86 °F).
Platoo primarily feeds on small zooplankton, playing a role in the local marine food web. It is important to the fisheries industry in its native region, caught using various methods from gillnetting to fish corrals.
Platoo in Cuisine
Platoo holds culinary significance, especially in Thai cuisine, where it is known as “pla thu” and considered the “fish of the nation”. Its versatility makes it a commercially important mackerel variety across Southeast Asian countries like Cambodia, the Philippines, and Malaysia.
The fish offers a rich, oily flavor with a subtle brininess, making it suitable for a wide range of dishes. Its firm yet flaky texture also contributes to its appeal in diverse culinary preparations.
Platoo is commonly incorporated into meals through steaming, frying, or grilling. In Thai cuisine, pla thu is often fried and served with nam phrik kapi, a spicy shrimp paste dip, accompanied by fresh or boiled vegetables.
It is also an ingredient in soups like tom yam pla thu. Its rich taste and texture make it suitable for curries, salads, and chili pastes, adding depth and flavor to these traditional dishes.
Preparing and Cooking Platoo
Preparing platoo involves cleaning, including gutting and, if preferred, scaling. For whole fish, a common method is cutting along the belly to remove internal organs. Traditional preparations, like in Thailand, may involve removing gills and bending the head to break the backbone, allowing the fish to fit into specific baskets for boiling and preservation.
Once cleaned, platoo can be cooked using several techniques to highlight its flavor and texture. Pan-frying is a common method, yielding a crispy skin and moist, tender interior.
To achieve crispy skin, pat the fish dry, season it, and place it skin-side down in a hot, non-stick pan with oil. Cook for 3-5 minutes until golden, then flip and cook for another 1-4 minutes. Scoring the skin with criss-cross cuts enhances crispiness and prevents curling.
Steaming is another common cooking method, especially for dishes like Nam Prik Platoo, where the delicate flavor of the fish can shine. Grilling also enhances its natural flavors, imparting a smoky aroma. For optimal flavor, seasoning with salt, pepper, and sometimes spices like paprika or turmeric is recommended.
Nutritional Aspects of Platoo
Platoo is valued for its nutritional value, making it a healthy addition to any diet. It is a good source of high-quality protein, important for muscle growth and repair. A 100-gram serving can provide around 19 grams of protein.
Platoo is rich in Omega-3 fatty acids, including EPA and DHA. These beneficial fats support cardiovascular health by helping to reduce blood pressure and lower cholesterol. Omega-3s also contribute to brain function and may help reduce inflammation. Additionally, platoo provides vitamins such as B12 and D, and minerals like selenium and iodine, which contribute to nerve health, strong bones, and overall well-being.
Selecting and Storing Platoo
When selecting fresh platoo, look for clear, bright eyes and vibrant, moist skin with tightly adhering, shiny scales. The flesh should be firm to the touch, not bending easily when held horizontally. A clean, ocean-like scent, without strong fishy odors, indicates freshness.
Proper storage is important to maintain the quality and safety of platoo. Fresh, raw mackerel can be refrigerated for 1 to 2 days, ideally at temperatures between 0°C and 3°C (32°F and 38°F). It is best to keep it in its original packaging or an airtight container to minimize air exposure and slow spoilage.
For longer preservation, platoo can be frozen, maintaining best quality for 2 to 3 months at 0°F (-18°C) or lower, and remaining safe indefinitely. To prevent freezer burn, it should be wrapped tightly in heavy-duty aluminum foil, plastic wrap, or placed in a freezer bag.