en
Best Types of Fish, Meat, and Poultry for Ceviche, Tartare, and Carpaccio on Koh Phangan and Koh Samui
On Koh Phangan and Koh Samui, a wide variety of fresh fish, seafood, and meat is available. However, when preparing raw dishes (ceviche, tartare, carpaccio), it is essential to consider freshness, risk of parasites and bacteria, as well as texture and flavor.
1. Best Fish for Ceviche, Tartare, and Carpaccio on Koh Phangan and Samui
✅ Suitable types (only after freezing at -20°C for 7 days):
Tuna (Yellowfin, Bigeye, Skipjack)
- Why? One of the safest options, soft meat, rich flavor.
- Where is it caught? Mostly sourced from the Andaman Sea but also found in the Gulf of Thailand.
- Best for: Tartare, carpaccio, ceviche.
- Pairings: Avocado, citrus fruits, capers.
Red Snapper (Lutjanus, Red Snapper)
- Why? Tender white meat, versatile.
- Where is it caught? Coastal waters of Samui and Phangan.
- Best for: Ceviche, carpaccio.
- Pairings: Lime, chili, cilantro, coconut milk.
Barramundi (Asian Sea Bass, Pla Kapong)
- Why? Firm white meat, slightly sweet flavor.
- Where is it caught? Often farmed, but also found in the wild.
- Best for: Ceviche, carpaccio.
- Pairings: Pineapple, mint, olive oil.
Grouper (Merou, Grouper)
- Why? Very firm and flavorful meat, slightly sweet taste.
- Where is it caught? Frequently found in coastal waters.
- Best for: Carpaccio, ceviche.
- Pairings: Ginger, sesame oil, soy sauce.
Dorado (Gilthead Seabream)
- Why? Mild taste, pleasant texture.
- Where is it caught? Occasionally sourced from local fishermen.
- Best for: Carpaccio, ceviche.
- Pairings: Lime, basil, pickled peppers.
❌ Fish to Avoid Eating Raw on Phangan and Samui:
- Barracuda – Risk of ciguatoxin (not destroyed even by heat treatment).
- King Mackerel – High histamine levels (can cause poisoning).
- Moray Eel – Contains toxins, unsafe to eat.
2. Best Meat for Tartare and Carpaccio on Koh Phangan and Samui
✅ Suitable types of meat:
Beef
- Why? Firm texture, excellent taste, widely available.
- Where to buy? Imported from Australia and New Zealand (often found in restaurants and supermarkets).
- Best for: Carpaccio, tartare.
- Pairings: Capers, olive oil, Parmesan.
Veal
- Why? More tender and delicate than beef.
- Where to buy? Available from major meat suppliers.
- Best for: Carpaccio.
- Pairings: Truffle oil, arugula, lemon.
Venison
- Why? Lean meat with a rich flavor.
- Where to buy? Imported to Thailand, but availability varies.
- Best for: Tartare, carpaccio.
- Pairings: Lingonberries, thyme, mustard.
3. Poultry for Raw Consumption on Koh Phangan and Samui
✅ Safe options (only with strict quality control):
Duck Breast (Duck Magret)
- Why? Smooth, tender meat, ideal for carpaccio.
- Where to buy? Imported from France or Australia, available in major supermarkets.
- Best for: Carpaccio, tartare.
- Pairings: Honey, ginger, soy sauce.
Important!
To prepare ceviche, tartare, and carpaccio, you must use only the freshest and highest-quality ingredients. Always choose:
- Fish – from reliable sources, preferably wild, and pre-frozen at -20°C for at least 7 days.
- Meat – premium quality, fresh, from trusted suppliers.
- Poultry – only specifically prepared for raw consumption (such as duck magret).
Failure to follow these guidelines can result in parasite or bacterial infections, so always use verified ingredients and follow strict hygiene standards during preparation.
