Nakhon Si Thammarat, Social media shares various menus made from black-chinned tilapia in Nakhon Si Thammarat. Black-chinned tilapia are processed into 'kapi pla', generating income of up to 150 baht per kilogram. 'Kai Pla' or 'Shrimp Paste' is an ingredient used in cooking a local specialty of Nakhon Si Thammarat and the South called 'Kaai Pla Curry'. Originally, freshwater and brackish water fish were processed into kaai pla. However, the black chin tilapia is rampant and there are many of them. Therefore, the villagers use the meat of the black chin tilapia to make 'Kai Pla'. When cooked, it has a rich flavor that is not inferior to other types of fish. Villagers who make fish curry buy black-chinned tilapia from fishermen. The process of making fish curry takes up to 3 months. They cut the fish meat, pound it until it is a single substance, and ferment it in a jar until the time is up. It can be sold for 150 baht per kilogram. In addition, black chin tilapia is also used to make sour fish, fermented f ish, and fish belly, but the easiest is sun-dried fish. Source: Thai News Agency