Fish sauce is a liquid
condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
made from fish or
krill
Krill are small crustaceans of the order Euphausiacea, and are found in all the world's oceans. The name "krill" comes from the Norwegian
Norwegian, Norwayan, or Norsk may refer to:
*Something of, from, or related to Norway, a country in n ...
that have been coated in
salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
and fermented for up to two years.
It is used as a staple seasoning in
East Asian cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...
and
Southeast Asian cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...
, particularly
Myanmar
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, Joh ...
,
Cambodia
Cambodia (; also Kampuchea ; km, កម្ពុជា, UNGEGN: ), officially the Kingdom of Cambodia, is a country located in the southern portion of the Indochinese Peninsula in Southeast Asia, spanning an area of , bordered by Thailand t ...
,
Laos
Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist ...
,
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no),
* bik, Republika kan Filipinas
* ceb, Republika sa Pilipinas
* cbk, República de Filipinas
* hil, Republ ...
,
Thailand
Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is bo ...
, and
Vietnam
Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making i ...
. Some
garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its grea ...
-related fish sauces have been used in the West since the Roman times.
Due to its ability to add a savory
umami
Umami ( from ja, 旨味 ), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.
People taste umami through taste receptors that typically respond to glutamates and ...
flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its
glutamate
Glutamic acid (symbol Glu or E; the ionic form is known as glutamate) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a non-essential nutrient for humans, meaning that the human body can syn ...
content.
Fish sauce is used as a seasoning during or after cooking, and as a base in
dipping sauce
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chi ...
s.
Soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor.
History
Asia
Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
, 2300 years ago.
During the
Zhou dynasty
The Zhou dynasty ( ; Old Chinese ( B&S): *''tiw'') was a royal dynasty of China that followed the Shang dynasty. Having lasted 789 years, the Zhou dynasty was the longest dynastic regime in Chinese history. The military control of China by th ...
of ancient China, fish fermented with soybeans and salt was used as a condiment.
By the time of the
Han dynasty
The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...
, soy beans were fermented without the fish into
soy paste
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such a ...
and its by-product
soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
,
with fermented fish-based sauces developing separately into fish sauce. A fish sauce, called ''kôechiap'' in
Hokkien
The Hokkien () variety of Chinese is a Southern Min language native to and originating from the Minnan region, where it is widely spoken in the south-eastern part of Fujian in southeastern mainland China. It is one of the national languages in ...
Chinese, might be the precursor of
ketchup
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ...
.
By 50-100 BC, demand for fish sauces and
fish paste
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grin ...
s in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia. Food scholars traditionally divide East Asia into two distinct condiment regions, separated by a bean-fish divide: Southeast Asia, mainly using fermented fish (Vietnam, Thailand, Cambodia), and Northeast Asia, using mainly fermented beans (China, Korea, Japan). Fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of the southern provinces Guangdong and Fujian.
Europe
Fish sauces were widely used in ancient
Mediterranean cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950) ...
. The earliest recorded production was between 4th–3rd century BC by the Ancient Greeks, who fermented scraps of fish called ''
garos
Garos is a commune in the Pyrénées-Atlantiques department in south-western France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territo ...
'' into one.
It is believed to have been made with a lower salt content than modern fish sauces.
The
Romans
Roman or Romans most often refers to:
*Rome, the capital city of Italy
* Ancient Rome, Roman civilization from 8th century BC to 5th century AD
*Roman people, the people of ancient Rome
*''Epistle to the Romans'', shortened to ''Romans'', a lette ...
made a similar condiment called either
garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its grea ...
or liquamen.
According to
Pliny the Elder
Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic '' ...
, "garum consists of the guts of fish and other parts that would otherwise be considered refuse so that garum is really the liquor from putrefaction." Garum was made in the Roman outposts of Spain almost exclusively from mackerel by salting the scrap fish innards, and then sun fermenting the flesh until it fell apart, usually for several months. The brown liquid would then be strained, bottled, and sold as a condiment. Remains of Roman fish salting facilities can still be seen, including in
Algeciras
Algeciras ( , ) is a municipality of Spain belonging to the province of Cádiz, Andalusia. Located in the southern end of the Iberian Peninsula, near the Strait of Gibraltar, it is the largest city on the Bay of Gibraltar ( es, Bahía de Algeci ...
in Spain and near
Setúbal
Setúbal (, , ; cel-x-proto, Caetobrix) is a city and a municipality in Portugal. The population in 2014 was 118,166, occupying an area of . The city itself had 89,303 inhabitants in 2001. It lies within the Lisbon metropolitan area.
In the ti ...
in Portugal. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards.
Garum was ubiquitous in Classical Roman cooking. Mixed with wine it was known as ''oenogarum'', or with vinegar, ''oxygarum'', or mixed with honey, ''meligarum''. ''Garum'' was one of the trade specialties in
Hispania Baetica
Hispania Baetica, often abbreviated Baetica, was one of three Roman provinces in Hispania (the Iberian Peninsula). Baetica was bordered to the west by Lusitania, and to the northeast by Hispania Tarraconensis. Baetica remained one of the basic ...
. ''Garum'' was frequently maligned as smelling bad or rotten, being called, for example, "evil-smelling fish sauce" and is said to be similar to modern ''
colatura di alici
(, translating to "anchovy drippings") is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting salted anchovies inside ''terzigni' ...
'', a fish sauce used in
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France ...
.
In
English
English usually refers to:
* English language
* English people
English may also refer to:
Peoples, culture, and language
* ''English'', an adjective for something of, from, or related to England
** English national ide ...
''garum'' was formerly translated as ''fish pickle''. The original
Worcestershire sauce is a related product because it is fermented and contains anchovies.
File:Factoría de salazones 001.jpg, Ruins of a Roman garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its grea ...
factory near Tarifa
Tarifa (, Arabic: طريفة) is a Spanish municipality in the province of Cádiz, Andalusia. Located at the southernmost end of the Iberian Peninsula, it is primarily known as one of the world's most popular destinations for windsports. Tarifa ...
, Spain
File:Fábrica romana de Salga 05.jpg, Ancient Roman garum factory in Portugal
File:Garumamphoren.JPG, Two amphoras for garum
Difference from oyster sauce
While fish sauce and
oyster sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...
are both briny and may have related histories, they are different products. Fish sauce is watery, clear, and salty, whereas oyster sauce is made by reducing oyster extracts and therefore sweeter with a hint of salt and not as strong an aroma as fish sauce.
Ingredients and manufacture
![Phu_quoc_fabication_de_nuoc_mam](https://upload.wikimedia.org/wikipedia/commons/e/eb/Phu_quoc_fabication_de_nuoc_mam.jpg)
Fish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fish
blood
Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells. Blood in the c ...
or
viscera
In biology, an organ is a collection of tissues joined in a structural unit to serve a common function. In the hierarchy of life, an organ lies between tissue and an organ system. Tissues are formed from same type cells to act together in a ...
. Most modern fish sauces contain only fish and
salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add
herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s and
spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...
s. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%. It is then sealed in a closed container for up to two years.
Once the original draft has been made, some fish sauces will be produced through a re-extraction of the fish mass via boiling. To improve the visual appearance and add taste, second-pass fish sauces often have added caramel, molasses, or roasted rice.
They are thinner, and less costly. Some volume manufacturers of fish sauce will also water down a first-press to manufacture more products.
Fish sauce that has been only briefly fermented has a pronounced fishy taste. Extended fermentation reduces this and gives the product a
nuttier, richer and more savory flavor. An anonymous article, "Neuc-num", in
Diderot
Denis Diderot (; ; 5 October 171331 July 1784) was a French philosopher, art critic, and writer, best known for serving as co-founder, chief editor, and contributor to the ''Encyclopédie'' along with Jean le Rond d'Alembert. He was a prominen ...
and
d'Alembert
Jean-Baptiste le Rond d'Alembert (; ; 16 November 1717 – 29 October 1783) was a French mathematician, mechanician, physicist, philosopher, and music theorist. Until 1759 he was, together with Denis Diderot, a co-editor of the ''Encyclopédie ...
's 18th-century
Encyclopédie
''Encyclopédie, ou dictionnaire raisonné des sciences, des arts et des métiers'' (English: ''Encyclopedia, or a Systematic Dictionary of the Sciences, Arts, and Crafts''), better known as ''Encyclopédie'', was a general encyclopedia publis ...
, states: "It is said that Europeans become accustomed enough to this type of sauce".
Regional variations
Southeast Asia
Southeast Asian fish sauce is often made from
anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
More than 140 species are placed in 1 ...
, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via
osmosis
Osmosis (, ) is the spontaneous net movement or diffusion of solvent molecules through a selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a region of low water potential (region of ...
.
Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce.
Myanmar
Fish sauce in
Myanmar
Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John C. Wells, Joh ...
is called ''ngan bya yay'' (ငါးငံပြာရည်).
Cambodia
In
Cambodia
Cambodia (; also Kampuchea ; km, កម្ពុជា, UNGEGN: ), officially the Kingdom of Cambodia, is a country located in the southern portion of the Indochinese Peninsula in Southeast Asia, spanning an area of , bordered by Thailand t ...
, fish sauce is called ''tik trei'' ( km, ទឹកត្រី, ). Just like ''
prahok
''Prahok'' (; km, ប្រហុក, prâhŏk, ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish ...
'', it is believed to date back to the
pre-Angkorean era. Industrially fish sauce is produced by mixing ''trei aing keuy'' or
anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
More than 140 species are placed in 1 ...
with
coarse salt and fermenting it in large wooden
vats. Over the period of six to eight months, it is distilled five times, before being transferred into jars and sun-fermented for the final 2–3 months. The most famous fish sauce is produced in the
Kampot Province
Kampot ( km, កំពត ) is a province in southwestern Cambodia. It borders the provinces of Koh Kong and Kampong Speu to the north, Takéo to the east, Kep and the country of Vietnam ( Kiên Giang) to the south, and Sihanoukville to the ...
. Food Production Company of Kampot produces a speciality fish sauce containing
roe
Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...
. Fish sauce is mixed with sugar,
lime juice
A lime (from French ''lime'', from Arabic ''līma'', from Persian ''līmū'', "lemon") is a citrus fruit, which is typically round, green in color, in diameter, and contains acidic juice vesicles.
There are several species of citrus trees ...
,
chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s and crushed
roasted peanuts
The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible Seed, seeds. It is widely grown in the tropics and subtropics, important to both small ...
to create sweet fish sauce, which is the most popular dipping sauce in Cambodia.
File:Neary Khmer, 2018-01-02 (004).jpg, Cambodian sweet fish sauce mixed with chopped chili peppers and slices of garlic
Laos
In
Lao/
Isan
Northeast Thailand or Isan (Isan/ th, อีสาน, ; lo, ອີສານ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ''īsānna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provin ...
, it is called ''nam pa'' ( lo, ນ້ໍາປາ). A chunkier, more aromatic version known as ''
padaek
Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) ( th, ปลาแดก), similar to pla ra in Thailand ( th, ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cur ...
'' is also used.
Philippines
The
Philippine
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no),
* bik, Republika kan Filipinas
* ceb, Republika sa Pilipinas
* cbk, República de Filipinas
* hil, Republ ...
fish sauce is known as ''patis''. It is one of the most important ingredients in Filipino cuisine. ''Patis'' is a by-product of ''
bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''.
The pre ...
'' production, which include ''
bagoong isda
''Bagoóng'' (; ) is a Philippine condiments, Philippine condiment partially or completely made of either fermentation, fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish ...
'' (fermented fish) and ''
bagoong alamang
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eith ...
'' (fermented
krill
Krill are small crustaceans of the order Euphausiacea, and are found in all the world's oceans. The name "krill" comes from the Norwegian
Norwegian, Norwayan, or Norsk may refer to:
*Something of, from, or related to Norway, a country in n ...
), as well as the rarer ''bagoong macabebe'' (fermented
oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not al ...
s) and ''bagoong sisi'' (fermented
clam
Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two she ...
s). The fish used are typically small like
sardine
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...
s,
anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
More than 140 species are placed in 1 ...
,
ambassid
The Asiatic glassfishes are a family, the Ambassidae, of freshwater and marine fishes that were formerly classified in the order Perciformes, but most authorities consider this order to be paraphyletic and that the Ambassidae are of uncertain ...
s, and the
fry of larger fish. Unlike other fish sauce variants, the fermented solids are not discarded but are sold as separate products. The ''patis'' is skimmed from the upper layers of fermenting ''bagoong'' and is not pressed. As such, ''patis'' usually takes longer to produce than other types of fish sauce as it is reliant on the readiness of ''bagoong''.
''Patis'' is nearly always cooked prior to consumption, even when used as an accent to
salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...
s or other raw dishes. ''Patis'' is also used as an ingredient in cooked dishes, including a rice porridge called ''
arroz caldo
''Arroz caldo'', also spelled ''Aroskaldo'', is a Filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (''patis'') as con ...
'', and as a condiment for fried fish. ''Patis'' is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with
calamansi
Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, ...
and
labuyo chili
''Siling labuyo'' is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species ''Capsicum frutescens'' and is characterized by triangular fruits which grow pointing upwards. The frui ...
s and used as a dipping sauce.
File:Bornayjars.jpg, Traditional ''burnay'' jars containing fermenting ''bagoong
''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''.
The pre ...
'' in Ilocos Norte
Ilocos Norte, officially the Province of Ilocos Norte ( ilo, Probinsia ti Ilocos Norte; tl, Lalawigan ng Ilocos Norte), is a province of the Philippines located in the Ilocos Region. Its capital is Laoag City, located in the northwest corner of ...
File:09975jfSauces of the Philippinesfvf 02.jpg, Commercial ''patis'' sold in the Philippines
File:Sili at patis (fish sauce and chilis), Philippines.jpg, Dipping sauce made from ''patis'' with ''siling haba
''Siling haba'' ("long chili"), ''espada'' ("sword" in Spanish), ''siling mahaba'', ''siling pangsigang'' ("chili for ''sinigang''"), ''siling Tagalog'' ("Tagalog chili"), and sometimes called green chili, finger chili or long pepper, is one of ...
'' peppers
Thailand
Fish sauce in
Thailand
Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is bo ...
is called ''nam pla'' ( th, น้ำปลา). In
Isan
Northeast Thailand or Isan (Isan/ th, อีสาน, ; lo, ອີສານ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ''īsānna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provin ...
, it is called ''nam pa''. Similar to the Laotian ''padaek'' is ''
pla ra
''Pla ra'' ( th, ปลาร้า, ), similar to padaek in Laos, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fi ...
'' ( th, ปลาร้า), also used in
Thai cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...
. In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with ''phrik nam pla'' as a condiment: a mixture of fish sauce, lime juice, and chopped
bird's eye chili
Bird's eye chili or Thai chili (Thai: ''prik ki nu'', พริกขี้หนู, literally "mouse dung chili" owing to its shape) is a chili pepper, a variety from the species ''Capsicum annuum'' native to Mexico. Cultivated across Southea ...
es. Sliced garlic is often added to this sauce.
Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish, ''pla soi'', and sauce made from a salt-water fish, ''pla kratak''. Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best fish sauce called the "base". The dregs are then mixed with water and salt and again fermented for three to four months. This yields a second-grade fish sauce, mostly used in cooking.
In 2014, the
US Food and Drug Administration
The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food s ...
(FDA) banned the import of Thai fish sauces due to a lack of information about tests for
botulinum toxin
Botulinum toxin, or botulinum neurotoxin (BoNT), is a neurotoxic protein produced by the bacterium ''Clostridium botulinum'' and related species. It prevents the release of the neurotransmitter acetylcholine from axon endings at the neuromusc ...
. The toxin can cause death if more than 0.5
micrograms
In the metric system, a microgram or microgramme is a unit of mass equal to one millionth () of a gram. The unit symbol is μg according to the International System of Units (SI); the recommended symbol in the United States and United Kingdom wh ...
are consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28 were genuine fish sauces from 18 production sites in 12 provinces. Twenty samples from production sites in eight provinces were adulterated fish sauce. Tests showed that none were contaminated with botulinum toxin types A, B, E, and F and were free of ''
Clostridium botulinum
''Clostridium botulinum'' is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum.
The botulinum toxin can cause botulism, a severe flaccid paralytic disease in humans an ...
'' bacteria. In 2018, rumours again surfaced concerning banned Thai fish sauce.
File:Phrik nam pla.jpg, '' Nam pla phrik'' ("fish sauce with chili") is served with some Thai meals
File:Thaifishsauce0609.jpg, Prepared fish sauces in Thailand
Vietnam
The variety from
Vietnam
Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making i ...
is called ''nước mắm''. There are two areas in Vietnam that are most famous for producing fish sauce:
Phú Quốc
Phú Quốc () is the largest island in Vietnam. Phú Quốc and nearby islands, along with the distant Thổ Chu Islands, are part of Kiên Giang Province as Phú Quốc City, the island has a total area of and a permanent population of appro ...
and
Phan Thiết
Phan Thiết () is the capital of Bình Thuận Province on the southeast coast in Vietnam. While most of the inhabitants live in the city center, others reside in the four urban coastal wards, extending from Suối Nước beach in the northe ...
.
Fish sauce has a 300 year history dating back to the
Champa
Champa (Cham: ꨌꩌꨛꨩ; km, ចាម្ប៉ា; vi, Chiêm Thành or ) were a collection of independent Cham polities that extended across the coast of what is contemporary central and southern Vietnam from approximately the 2nd cen ...
kingdom of the
Cham people
The Cham (Cham: ''Čaṃ'') or Champa people (Cham: , ''Urang Campa''; vi, Người Chăm or ; km, ជនជាតិចាម, ) are an Austronesian ethnic group. From the 2nd century to 1832 the Cham populated Champa, a contiguous territo ...
. The birthplace of fish sauce is believed to be from
Phan Thiết
Phan Thiết () is the capital of Bình Thuận Province on the southeast coast in Vietnam. While most of the inhabitants live in the city center, others reside in the four urban coastal wards, extending from Suối Nước beach in the northe ...
.
Phan Thiết
Phan Thiết () is the capital of Bình Thuận Province on the southeast coast in Vietnam. While most of the inhabitants live in the city center, others reside in the four urban coastal wards, extending from Suối Nước beach in the northe ...
can be identified with Vietnamese fish sauce. Before 1693, Phan Thiết was a territory of
Champa
Champa (Cham: ꨌꩌꨛꨩ; km, ចាម្ប៉ា; vi, Chiêm Thành or ) were a collection of independent Cham polities that extended across the coast of what is contemporary central and southern Vietnam from approximately the 2nd cen ...
. The Vietnamese arrived in the area and commercialized the fish sauce by keeping it in barrels and selling throughout the country. This business was popularized by Trần Gia Hòa who was born in 1872. There is a fish sauce museum in Phan Thiết. Popular brands in the US include Mega Chef, Red Boat, 3 Crabs, Golden Boy, and Hòn Phan Thiết.
Vietnamese fish sauces are made with anchovies, mackerel, scabbard fish, and salt. High mercury concentration can be found in larger fish, especially in predator fish like scabbard fish. They do not have any additives like sugar, hydrolyzed protein, or preservatives. Vietnamese prefer sauces without a strong smell, and transparent with a deep golden amber color. "First press" fish sauce, meaning the sauce is bottled from the first time the fermenting barrels are drained, also indicates quality. Lastly, when measuring the
nitrogen
Nitrogen is the chemical element with the symbol N and atomic number 7. Nitrogen is a nonmetal and the lightest member of group 15 of the periodic table, often called the pnictogens. It is a common element in the universe, estimated at se ...
level of fish sauces (N), most fish sauce on the market falls within the mid 20N range. Anything over 30N is considered high-grade, and 40N is optimal.
''
Nước chấm
(, Chữ Nôm: 渃㴨) is a common name for a variety of Vietnamese " dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.
(mixed fish sauce) is the most well kno ...
'' is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if
lime
Lime commonly refers to:
* Lime (fruit), a green citrus fruit
* Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide
* Lime (color), a color between yellow and green
Lime may also refer to:
Botany ...
and
chili peppers
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
are added. The main components are fish sauce, water, and sugar.
''
Mắm'' is made much like fish sauce, except that it is not fermented as long, and the fish is kept along with its liquid extract, not just the extract. ''Mắm'' can be used as a base condiment in dipping sauces with additional ingredients or used in soups or stir-fries.
In January 2016, the
Institute of Food Technologists
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from ...
published a study asserting that using Vietnamese fish sauce as a substitute for sodium chloride (salt) in chicken broth, tomato sauce, and coconut curry reduced the amount of sodium chloride by 10 to 25 percent while still maintaining the perceived deliciousness, saltiness, and overall flavor intensity.
File:Phu quoc bateau de peche 2.jpg, Fishing boats in , where the most prized fish sauce is made
File:Fish sauce factory, Phu Quoc.jpg, A fish sauce factory in
File:Bún trộn, James Bun, Paris 27 August 2016 004.jpg, A small bowl of nước chấm (literally meaning, dipping water)
East Asia
China
In China, fish sauce is called ''yúlù'' ( zh, s=鱼露, t=魚露, p=yúlù, literally "fish dew") and is native to the provinces of Guangdong and Fujian. In Chaoshan cuisine, fish sauce is made with Reeve's shad (''Tenualosa reevesii''), which is unsuitable for direct eating due to being fatty, bony, and odorous.
Japan
In Japan, fish sauce is called ''gyoshō'' (魚醤); another name is ''uoshōyu'' (魚醤油). There are several variations used in regional cuisines. ''Ishiru'' in the
Noto Peninsula
The Noto Peninsula (能登半島, ''Noto-hantō'') is a peninsula that projects north into the Sea of Japan from the coast of Ishikawa Prefecture in central Honshū, the main island of Japan. The main industries of the peninsula are agricultur ...
is made from
sardine
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...
and
squid
True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...
.
Shottsuru, the best-known type of Japanese fish sauce and often used as a synonym for all ''gyoshō'', is from
Akita Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Tōhoku region of Honshu.Nussbaum, Louis-Frédéric. (2005). "Provinces and prefectures" in ; "Tōhoku" in . Its population is approximately 966,000 (as of 1 October 2019) and its ge ...
and is mainly made from
sailfin sandfish. ''Ikanago shoyu'' of
Kagawa Prefecture
is a prefecture of Japan located on the island of Shikoku. Kagawa Prefecture has a population of 949,358 (as of 2020) and is the smallest prefecture by geographic area at . Kagawa Prefecture borders Ehime Prefecture to the southwest and Tok ...
is made from
sand lance
A sand lance or sandlance is a fish belonging to the family Ammodytidae. Several species of sand lances are commonly known as "sand eels", though they are not related to true eels. Another variant name is launce, and all names of the fish are ...
. They are used in ''
nabemono
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese cuisine, Japanese steamboat (food), hot pot dishes, also known as one pot dishes and "things in a pot".
Description
Nab ...
'', in salad dressings, and as a flavoring ingredient in
ramen
is a Japanese dish, Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese ...
soups.
File:Gyosyou2830.JPG, Japanese Fish sauce, '' Shottsuru'' and '' Ishiru
Korea
In Korea, fish sauce is called ''eojang'' ().
Across the
Korean Peninsula
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...
, ''aekjeot'' (, literally "liquid ''
jeotgal
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piece ...
''"), a type of fish sauce usually made from fermented
anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
More than 140 species are placed in 1 ...
or
sand lance
A sand lance or sandlance is a fish belonging to the family Ammodytidae. Several species of sand lances are commonly known as "sand eels", though they are not related to true eels. Another variant name is launce, and all names of the fish are ...
s, is used as a crucial ingredient in many types of
kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...
, both for taste and fermentation.
In
Jeju island, ''eoganjang'' (), made of fermented ''godori'' (young
chub mackerel
The chub mackerel, Pacific mackerel, or Pacific chub mackerel (''Scomber japonicus'') is a species of fish in the tuna and mackerel family, Scombridae. This species of mackerel closely resembles the Atlantic chub mackerel.
Characteristics
The chu ...
) or
horse mackerel
Horse mackerel is a vague vernacular term for a range of species of fish throughout the English-speaking world. It is commonly applied to pelagic fishes, especially of the Carangidae (jack mackerels and scads) family, most commonly those of the gen ...
, is used in place of
soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
.
Myeolchi-aekjeot.jpg, '' Myeolchi-aekjeot
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piece ...
'' (anchovy sauce)
Eo-ganjang.png, ''Eo-ganjang'' of Jeju Island
Europe
Italy
''
Colatura di alici
(, translating to "anchovy drippings") is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting salted anchovies inside ''terzigni' ...
'' is an Italian fish sauce originating in the village of
Cetara, Campania
Cetara is a town and ''comune'' in the province of Salerno in the Campania region of south-western Italy. It is located in the territory of the Amalfi Coast.
History
The village was originally a settlement for a group of armed Muslims in 880. Ch ...
.
England
Worcestershire sauce contains fermented anchovies among other ingredients, which is common in the
Anglosphere
The Anglosphere is a group of English-speaking world, English-speaking nations that share historical and cultural ties with England, and which today maintain close political, diplomatic and military co-operation. While the nations included in d ...
countries.
Nutrition contents
Common commercial brands of fish sauce generally contain about 50% to 60% of the FDA's daily recommended amount of sodium per tablespoon serving. Most commercial brands of reasonable quality contain one or two grams of protein per serving; however, higher-quality brands may have four grams of protein or more, while lower-quality brands may have less than one gram of protein per serving. Fish sauce has an insignificant amount of carbohydrates and fats.
Vitamin B12
Vitamin B12, also known as cobalamin, is a water-soluble vitamin involved in metabolism. It is one of eight B vitamins. It is required by animals, which use it as a cofactor in DNA synthesis, in both fatty acid and amino acid metabolism. It ...
,
vitamin B-6, and
magnesium
Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic ta ...
are present in small amounts.
See also
*
Budu
*
*
List of dips
*
*
Prahok
''Prahok'' (; km, ប្រហុក, prâhŏk, ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish ...
*
Shrimp paste
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...
References
Further reading
* Cooks Illustrated (September/October 2015) "Fish Sauce Taste Test
Best Fish Sauces of 2021 , Cook's Illustrated* Hastings (2015
* Hildebrant (2014
"Fish Sauce Taste Test, 13 Brands Compared"from Our Daily Brine
* Johnson (2015
"3 Reasons To Get A Little More Umami in your Diet" from US News health.
* Meewes, Veronica (2015) ''The Fish Sauce Cookbook'' published by Andrews McMeel ISBN, 9781449468699
* Murdoch (2004
''Essential Seafood Cookbook''Seafood sauces, pp. 128–143.
Murdoch Books
Murdoch Books is an Australian publisher, mainly of gardening and cook books.
The company had its beginnings when '' The Advertiser'' of Adelaide started printing magazines. Advertiser Magazines was renamed Murdoch Magazines in 1988. It publi ...
. .
* Nguyen (2008
"How to Buy Fish Sauce: A Guide" from Viet World Kitchen
*
* Rosen (2013
"Can Fish Sauce Be Vietnam's Champagne?"from The Atlantic
External links
Making Vietnamese prepared fish sauce dipping sauce (nước chấm)from HungryHuy.com
Phu Quoc fish sauce guidefrom PhuQuocIslandGuide.com
{{Thai cuisine
Ancient dishes
Cambodian cuisine
Chinese sauces
Hawaiian cuisine
Korean condiments
Lao cuisine
Philippine condiments
Sauces
Thai cuisine
Umami enhancers
Vietnamese cuisine