![]() The fish sauce, produced in China for over 2000 years, has a Roman ancestor called garum. In the Philippines, it is called patis and in Japan, it is shottsuru. Isaan, the northeastern region of Thailand, on the border of Laos, produces another version, known as padaek, while the traditional fish sauce has the same name in Laos. In Korea, where fish sauce is used as an essential ingredient for the preparation of the traditional kimchi recipe (made from fermented vegetables with spices), it is called aek jeot. In Myanmar (Burma), it is called ngan byar yay and in Laos, people know it as nam pa. The Vietnamese variety is called nuoc mâm, while Thai fish sauce is known as nam pla. In the kitchen, it is used in moderation because it has a rather intense flavor. From there, the sauce is collected into bottles, ready for consumption, or in small casks that are more appropriate for transport or retail sale. The sauce that is thus obtained, is collected directly from the taps placed at the bottom of the tanks. In the processes carried out with large tanks, the fish is laid in layers, interspersed with coarse salt. After being filled, they are buried for long periods, after which the exudate which accumulates at the surface and which constitutes the sauce is collected. Fish, water and salt are fermented in a warehouse in large wooden vats with a diameter of 8 to 12 feet (3 to 4 meters), for about a year.įor small quantities, earthenware pots are used. In Southeast Asia, fish sauce is often made from anchovies or cuttlefish, salt and water. If you use fish sauce often, it's okay to leave it out in a cool, dark place.Fish sauce (and nuoc-mâm precisely) is extracted by pressing and filtering a brine, composed of 30 lb (15 kg) of salt per 200 lb (100 kg) of anchovy, which is macerated for 12 months in jars under the sun or in wooden barrels. ![]() How do I store fish sauce?įor peak flavor, refrigerate fish sauce, especially if it doesn't contain preservatives. ![]() Check the label to see if your fish sauce contains hydrolyzed wheat protein, which is not gluten-free. Traditionally, 40N fish sauce has been saved for dipping sauces, but these days plenty of people use it in cooking too-just be prepared to pay a bit more for quality! Chefs swear by the 40N Red Boat Fish Sauce, which is made on the Vietnamese island of Phú Quốc (the golden standard of fish sauce producers) with black anchovies and salt. "N" refers to the nitrogen level-the higher the nitrogen level, the higher the protein content and the higher quality the sauce. It's best to avoid preservatives like sodium benzoate. Some brands will add sugar or hydrolyzed wheat protein to balance out the fishiness, which you might prefer if you want a milder flavor. The highest quality fish sauce contains just two ingredients: fish and salt. It's also a key ingredient in nuoc cham, the Vietnamese dipping sauce made with sugar, lime juice, and sometimes chiles that's often served alongside spring rolls and rice noodles. It's what gives dishes like papaya salad and chicken satay that rich, savory umami flavor. Whatever the case, fish sauce today is most commonly associated with Southeast Asian cuisine. Some historians think fish sauce arrived in Asia from the West via the Silk Road, while others believe it originated separately in Vietnam as a derivative of Chinese soy sauce. It was so popular that trade routes were set up for it. The first recorded fish sauce was produced by the Greeks as early as the 7th century BCE, and it quickly became a Roman pantry staple called garum, which was often made of fish heads, blood, and guts (yum!). ![]() The result is an amber-colored liquid that lends a salty, slightly sweet "umami" flavor to anything it touches.įish sauce is common in Southeast Asian dishes, but it also has origins in Ancient Europe. But what is fish sauce, anyway? This complex ingredient is made by layering small fish-like anchovies-with salt in vats, and letting it ferment anywhere from two months to a few years. If you've ever ordered pad thai, chances are you've tasted fish sauce.
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