The menu at Kor-Tae seafood restaurant, in Thailand’s Samut Prakan province, is filled with Thai classics – from tom yum talay, a fragrant hot and sour soup, to spicy larb salads. But the restaurant’s chef is also experimenting with a more controversial ingredient: blackchin tilapia.
“People are hesitant, but once they try it – [they say] it’s delicious,” says owner Adisorn Jamsuksaward, who has been offering the non-native fish free of charge to friends who request it.
