Ingredient

Fish sauce

Umami Elixir from the Sea

Fish sauce is a translucent, amber-colored liquid with a strong aroma and a rich, salty taste. It is commonly used in Southeast Asian cuisines, such as Thai, Vietnamese, and Filipino, to enhance the flavors of various dishes, including stir-fries, curries, and dipping sauces. Fish sauce is made by fermenting fish, usually anchovies or other small fish, with salt and water.

Seasoning, sauces and condiments› Condiments (including table-top formats)› Savoury sauces› Sauces from fermented/hydrolised sources and similar

Salty and savory.

Origins and history

Fish sauce has a long history and is believed to have originated in ancient Rome or Greece. It spread throughout Asia, becoming a staple ingredient in many Southeast Asian cuisines. Fish sauce was traditionally made by layering fish and salt in wooden barrels and allowing them to ferment for months or even years. Today, modern production methods have shortened the fermentation process, resulting in a more consistent and accessible product.

Nutritional information

Fish sauce is low in calories but rich in flavor. It is a good source of protein, vitamins, and minerals, including calcium and phosphorus. However, due to its high sodium content, it should be used in moderation, especially for individuals with high blood pressure or sodium-restricted diets.

Allergens

Fish sauce is derived from fish, making it unsuitable for individuals with fish allergies. It may also contain small amounts of gluten if wheat is used as a fermentation aid. People with gluten intolerance or celiac disease should check the label or opt for gluten-free fish sauce alternatives.

How to select

When selecting fish sauce, look for brands that use high-quality fish and traditional fermentation methods. Check the ingredient list for fish as the main ingredient, without any artificial additives or preservatives. Opt for fish sauce that has a clear, amber color and a strong aroma, indicating a well-fermented product.

Storage recommendations

To maintain the quality and flavor of fish sauce, store it in a cool, dark place, away from direct sunlight and heat sources. Once opened, refrigerate the fish sauce to slow down the fermentation process and extend its shelf life. Use fish sauce within its expiration date for optimal taste.

How to produce

Fish sauce is typically produced on a commercial scale, involving the fermentation of fish in large vats or barrels. However, it is possible to make fish sauce at home by fermenting fish, salt, and water in a clean container for several months. The process requires careful monitoring and proper sanitation to ensure food safety.

Preparation tips

Fish sauce is commonly used as a seasoning or condiment in various dishes, such as stir-fries, marinades, dressings, and dipping sauces. It can also be used as a flavor enhancer in soups, curries, and stews. Fish sauce adds a unique umami depth to dishes and is often used in small quantities to balance flavors.

Availability

Fish sauce is widely available in Southeast Asian countries, such as Thailand, Vietnam, and the Philippines. It can also be found in specialty Asian grocery stores and international food markets around the world.