Two areas in Vietnam are popular for making fish sauce called Phú Quốc and Phan Thiết, and the fish sauce name is nước mắm. The production process involves the fermentation of three parts fish and two parts salt for eight months, after which the mash is filtered, mixed with water and salt, and fermented for another three to four months. The fish sauce is used for cooking and as a condiment, served with most dishes. In Thailand, fish sauce is called nam pla, similar to the fish sauce from Laos called padaek. Patis is a condiment on cooked dishes, as an alternative to salt and as a base for dipping sauce. In some cases, oysters and clams replace the fish. The fish sauce is not only made from anchovies but also uses other small fish such as krill, sardines, and ambassids. The fish sauce is also patis, a bi-product of bagoong production. There is also a chunkier version called padaek made from freshwater fish, which contains chunks of fish, and has an aroma similar to cheese since it’s fermented for a long time. In Laos, the fish sauce is called nam pa. Most of the fish sauce in Cambodia is from Kampot province, and the most popular dipping sauce is a sweet sauce mixture of fish sauce, sugar, lime juice, chili peppers, and crushed roasted peanuts. The liquid is then ready to be transferred into jars. The production involves fermenting the anchovies and salt for 6 to 8 months distilling five times before fermenting for 2 to 3 months. The fish sauce from Cambodia is called tik tri. Some countries also have a sweet and sour variation mainly used for making dipping sauces. Here are the fish sauces from the region per country. In East Asia, aside from anchovies, they use other small fishes like sardines, mackerel, and squid. The anchovies and salt are placed in a wooden barrel to ferment for two years resulting in fish liquid which the salt extracts using osmosis. There are many variations and some popular fish sauces from around the world.įor example, in southeast Asia, fish sauce is made from anchovies, sea salt, and water to produce an intense flavor. The origin is also why the names of fish sauces vary, as it is from the country and the type of fish used. The types of fish sauce will depend on the country where the manufacturing takes place. ![]() Not all fish sauce is suitable for refrigeration so follow the manufacturer’s storage instructions to keep your fish sauce tasting great. ![]() It would be best to store your sauce in a cool, dry place away from direct sunlight. Today fish sauce is popular globally and manufactured in Southeast Asia, East Asia, and Europe.įish sauce is for adding umami, which is one of the five basic tastes described as the savory taste characterized by both cooked meats flavor to dishes as a condiment or as a base for the preparation of dipping sauces.įish sauce is economical as it has a long shelf life compared to other condiments. The ancient fish sauce had a much lower salt content than the modern era. Garum translates to fish pickle and is the origin of Worcestershire sauce. Garum mixed with wine is oenogarum, mixed with vinegar is oxygarum, or mixed with honey is meligarum. ![]() Also known as the evil-smelling fish sauce. The ancient Greeks, between the 3rd and 4th century, fermented a fish called garos, and it was called garum or liquamen, which was fish gut and other inedible parts of the fish. In later years the demand for fish sauce declined but was brought back to China between the 17th and 18th centuries from Vietnam and Cambodia. Eventually, they fermented the soybeans and the fish separately, thus the birth of soy sauce and fish sauce. In Asia, the condiment was the fermentation of fish, soybeans, and sauce. The history of fish sauce traces back to Ancient China and Ancient Greece.
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