Fish sauce

Fish sauce is a condiment derived from fish that have been allowed to ferment. This process is a characteristic of many Southeast Asian cuisines, including those of Vietnam, Thailand, and the Philippines.

History

The use of fish sauce dates back to ancient times, with evidence of its use in Ancient Rome in the form of a condiment called Garum. It was a staple in the Roman diet and was used in a variety of dishes.

Production

Fish sauce is made by fermenting fish, typically anchovies, in sea salt. The fish are packed in layers with the salt and left to ferment for a period of time ranging from several months to a couple of years. The resulting liquid is then drained off and bottled as fish sauce.

Usage

Fish sauce is used as a seasoning or condiment in many types of dishes, including soups, noodle dishes, and stir-fries. It is also used as a base for dipping sauces. In Vietnamese cuisine, a diluted version of fish sauce called nước mắm is used as a dipping sauce and in cooking.

Varieties

There are many varieties of fish sauce, each with its own unique flavor profile. Some of the most popular include:

• Nước mắm: A Vietnamese fish sauce that is lighter and more diluted than other varieties.
• Nam pla: A Thai fish sauce that is darker and more robust in flavor.
• Patis: A Filipino fish sauce that is typically lighter in color and saltier in taste.

Health Benefits and Risks

Fish sauce is a good source of protein, vitamin B, and minerals such as calcium, phosphorous, and iron. However, due to its high sodium content, it should be consumed in moderation.

See Also

• Soy sauce
• Oyster sauce
• Worcestershire sauce

References

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