Fish are at their best when the time between the water and the table is short  . Refrigeration both  afloat and ashore helps keep the catch in good condition  longer ; nevertheless , buying near where the boats land is  worthwhile since not  only are the fish fresher but their  prices are lower . 

Buying               

                 Choose a dealer whose premises are clean, neat , and  free of flies and who keeps fish in refrigerated cabinets or packed in ice. Before purchasing, inspect a fish carefully . The eyes, scales , and skin should be clear , bright , and unclouded. The gills should be a bright color. The flesh of the body should be resilient, neither hard nor so soft that depressions remain where touched by the fingers.                The fish should have a fresh smell , the odor characteristic to  its kind , and the nose should sense no trace of decomposition. In buying , remember, too, that even when frozen,, fish loses aroma , flavor ,and texture , so it is best  to  resist the temptation to quantity purchases occasioned by low prices and get only enough for immediate consumption. 

Kinds               

                  As an aid to locating the fish specified in the recipes , be it in the market , in restaurants , or in zoological lietature ,the following information on their names is offered. 

                  Grouper is called pla kao, in Thai , and also pla karang ,and pla tukkae , names which are applied mostly to fish of the genus Epinephelus. Other English names include garrupa, rock cod , reef cod ,and sea bass.           

                   Kingfish is pla samli, and also pla cholamduan , in Thai. In English , it is also known as black-banded trevally, black—banded kingfish , jack , and amberjack. The scientific name is Seriola nigrofasciata.    

                    Mackerel is pla thu , Rastrelliger brachysomus and R. neglectus , called short-bodied mackerel.                

                    Mullet is pla kabok ,applied to members of the family Mugilidae.                

                    Sea perch is pla kapong khao , Lates calcarifer, which is also called cock-up, barramundi , giant or silver sea perch, and two-finned or white sea bass in English.                               

                    Shad is pla chikhak or pla chikkhak and also pla talumpuk , which has a variety of scientific names including Tenualosa sinensis , T. toil , Hilsa toil , and Clupea toil . Other English names are Chinese herring , sablefish ,and toil shad.                

                    Snapper is pla kutsalat ,which has the scientific name Lutjanus waigiensis  and L. fulvus and the specific English names flame-colored snapper and waigeu snapper.                

                     Tunny is pla o , the Thai name for the frigate mackerel Auxis thazard and the various tuna fish.                              

                     White pomfret is pla jalamet khao , Pampus argenteus, also known in English as grey or silver pomfret ,silver  or  white butter fish , pompano and spadefish.