In 2023, Phanuphon “Black” Bulsuwan of Blackitch Artisan Kitchen published the ultimate guide to 138 varieties of Thai fish, “Thai Fish Book: Cooking Experience and Techniques.” On this second printing, it’s finally in English. 

 

It might seem like a pretty niche interest, but this is part of a wider trend of putting value in Thai ingredients, flavors, and tradition, and BK is here for it. Written by Phanuphon “Black” Bulsuwan, Orb Vasinopas, and New Saruthanajarern, the book goes through the preparation and taste of 138 Thai fish including photos, recipes, and history. 

 

In fact, this book made a few waves last month with the World Food Photography Awards 2025, with two shortlisted photos. 

 

The face of Thai cuisine on TV and TEDx talks, Black’s culinary journey started over a decade ago with the Blackitch Artisan Kitchen in Chiang Mai, a 16-seater restaurant that quickly became the gold standard fine dining in the city, boasting holistic localized artisan cuisine with Black’s expert curing methods. 

 

“By offering a range of cooking methods, I hope to give people the confidence to experiment with these fish in their own kitchens,” Black told BK in a previous interview regarding the publishing of this book. “Many lesser-known fish species are underutilized and end up being used for fish balls and animal food, which is such a waste.”

 

The book is available starting Apr 25, and shipping will begin on May 30. Reservations are available via Line OA: @ThaiFishBook.