Geographical Indication (GI)

Songkhla Lake Seabass has been registered as a GI in Thailand’s IP Department in four forms: fresh, frozen, salted, and crispy fried seabass skin. Products are derived from seabass with a weight not less than two kilograms, and must be raised in a cage for at least one year in Songkhla lake. The raising areas are located in the lagoon’s mouth and extend to Pak roar, which covers five districts: Mueang Songkhla, Singhanakhon, Hat Yai, Bang Klam, and Khuan Niang. However, products may be processed anywhere in Songkhla province.

Distinctions:

· The flesh is soft and creamy, offers a very good taste, with no muddy or musty smell.

· Forms a versatile basis for many kinds of cuisine where it may be boiled, stewed, fried, stir-fried,

grilled, curried, smoked, or salted. It can also be utilized in salads, tom yum, and even in cakes and

cookies. 

Songkhla Mini Mangoes have been registered as a GI in Thailand’s IP Department in three forms: fresh, preserved in heavy syrup, and pickled. They are grown in the Sathing Phra peninsula area, which comprises four districts: Singhanakhon, Sathing Phra, Krasae Sin, and Ranot, but may be processed anywhere in Songkhla province.

Distinctions:

• A small fruit, oval-shaped, with a short stalk, grouped into large bunches. It has a thin-light green peel, a strong aroma, clear sap, and a sour taste. The white flesh is firm and crisp.

• It is excellent for eating when fresh, but can also be processed in a variety of ways, such as preserved in heavy syrup, pickled in salt, converted into drinks, ice cream, and chili paste.