<i><b>Pla buang</b></i> (Thai script: ปลาบ้วง), a speciality of northern Thailand, is sun-dried and salted Giant Snakehead fish (<i>pla chado</i>) that is, as seen here, often served deep-fried. The drying and salting process takes 3 days, making the fish very sweet and changing the colour of the fish meat to a deep orange. It is somewhat similar to <i>pla chado daet diao</i> from central Thailand but there the fish is only dried for 1 day, making the taste less intense.
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