Induction Local Wisdom on Capture, Aquaculture, and Traditional Recipe “Kaeng Tom Som” of Butter Catfish: Enhancing the Social, and Sustainability Status of the Pak Phanang Basin Communities, Nakhon Si Thammarat, Thailand

Abstract

This study explores the local knowledge of communities in the Pak Phanang River Basin, Nakhon Si Thammarat Province, focusing on traditional fish harvesting, aquaculture practices, and the preparation of Tom Som made with butter catfish (Ompok bimaculatus). The research aims to examine how this body of knowledge contributes to local economic and social development, community sustainability, and the enhancement of cultural and food-related value at the local level. A mixed-methods approach was employed, combining qualitative inquiry with scientific analysis. Data was collected from 20 key informants through in-depth interviews, participant observations, and focus group discussions. Additional analyses included nutritional profiling and sensory evaluation of Tom Som products, conducted with a panel of 20 trained testers. The results show that traditional fish harvesting in the Kuan Khreng peat swamp forest is grounded in ecological understanding and sustainable resource use, relying on non-destructive tools such as basket traps and handlines. Local aquaculture knowledge has evolved from simple earthen ponds and orchard canals to cage culture and modern technologies, including Biofloc systems and IoT-based water-quality monitoring, which improve production efficiency and reduce costs. Nutritional analysis revealed that fresh butter catfish contains an average of 16.6 g of protein and 10 g of fat per 100 g, along with key minerals such as calcium, phosphorus, iron, and zinc. Sensory evaluation of Tom Som prepared from butter catfish sourced from different origins showed no statistically significant differences in aroma, color, taste, or overall acceptability (p>0.05). Notably, products made from locally farmed butter catfish in the Pak Phanang River Basin received mean sensory scores ranging from “good” to “very good” across all evaluated attributes. Collectively, these three knowledge domains provide a strong foundation for developing a Geographical Indication (GI) for butter catfish products, supporting enhanced economic value, cultural recognition, and long-term sustainability for the community.