Today's Cornucopia column, written by our favorite Thai food expert, Suthon Sukphisit, concerns the Thai staple fish, plaa thoo, known in English as horse mackerel. Mr Sukphisit discusses the harvesting, history and uses of this fish, and describes some very delicious dishes that can probably be made at home as long as you can get your mits on the fish.

Fresh plaa thoo for sale at Phuket's morning market.

The direct link to the article doesn't seem to be working right now, so if you're interested in reading it, try going to the Outlook section and choosing the article title, "Thailand's favourite fish"--hopefully it will work by the time you get this.