Gimme some seafood, mama

The Thais, along with the Spanish and the Japanese, must be among the most enthusiastic consumers of fish. From the cool streams and rivers in the North comes an abundance of freshwater fish. The warm waters of the Gulf of Thailand and the Andaman Sea are packed with a scintillating variety of fish, from squid, crabs, lobsters, prawns, shrimp, scallops and oysters to groupers, mullets, sea perch, John Dory, kingfish, catfish and bass; the piscatorial menu is endless. Then there are cockles, clams and mussels – virtually everything that swims in the sea is edible. But I still can’t face ‘sea cucumbers’, those awful, large, transparent sea slugs!