Fish sauce is a liquid

condiment A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

made from fish or

krill Krill ''(Euphausiids)'' (: krill) are small and exclusively marine crustaceans of the order (biology), order Euphausiacea, found in all of the world's oceans. The name "krill" comes from the Norwegian language, Norwegian word ', meaning "small ...

that have been coated in

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

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, officially the Republic of the Union of Myanmar; and also referred to as Burma (the official English name until 1989), is a country in northwest Southeast Asia. It is the largest country by area in Mainland Southeast Asia and has ...

Cambodia Cambodia, officially the Kingdom of Cambodia, is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. It is bordered by Thailand to the northwest, Laos to the north, and Vietnam to the east, and has a coastline ...

Laos Laos, officially the Lao People's Democratic Republic (LPDR), is the only landlocked country in Southeast Asia. It is bordered by Myanmar and China to the northwest, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and ...

Philippines The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot ...

Thailand Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. With a population of almost 66 million, it spa ...

, and

Vietnam Vietnam, officially the Socialist Republic of Vietnam (SRV), is a country at the eastern edge of mainland Southeast Asia, with an area of about and a population of over 100 million, making it the world's List of countries and depende ...

. Some

garum Garum is a fermentation (food), fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, Ancient Greek cuisine, ancient Greece, Ancient Roman cuisine, Rome, Carthage and later Byzantine cuisine, Byzantium. Liquamen is a si ...

-related fish sauces have been used in the West since the

Roman times In modern historiography, ancient Rome is the Roman civilisation from the founding of the Italian city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingd ...

. Due to its ability to add a savory

umami Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in me ...

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; known as glutamate in its anionic form) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a Essential amino acid, non-essential nutrient for humans, meaning that ...

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 ch ...

Soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

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. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after ...

, 2300 years ago. During the

Zhou dynasty The Zhou dynasty ( ) was a royal dynasty of China that existed for 789 years from until 256 BC, the longest span of any dynasty in Chinese history. During the Western Zhou period (771 BC), the royal house, surnamed Ji, had military ...

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 Dynasties of China, imperial dynasty of China (202 BC9 AD, 25–220 AD) established by Liu Bang and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–206 BC ...

, 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 (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

, with fermented fish-based sauces developing separately into fish sauce. A fish sauce, called ''kôechiap'' in

Hokkien Hokkien ( , ) is a Varieties of Chinese, variety of the Southern Min group of Chinese language, Chinese languages. Native to and originating from the Minnan region in the southeastern part of Fujian in southeastern China, it is also referred ...

Chinese, might be the precursor of

ketchup Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, amon ...

. 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 (food), paste. Alternatively it refers to cooked fish that has been physically broken down by pou ...

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'' 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 Roman civilization *Epistle to the Romans, shortened to Romans, a letter w ...

made a similar condiment called either

or liquamen. According to

Pliny the Elder Gaius Plinius Secundus (AD 23/24 79), known in English as Pliny the Elder ( ), was a Roman Empire, Roman author, Natural history, naturalist, and naval and army commander of the early Roman Empire, and a friend of the Roman emperor, emperor Vesp ...

, "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 city and a municipalities in Spain, 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 G ...

in Spain and near

Setúbal Setúbal ( , , ; ), officially the City of Setúbal (), is a city and a municipality in Portugal. The population of the entire municipality in 2014 was 118,166, occupying an area of . The city itself had 89,303 inhabitants in 2001. It lies withi ...

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 created in Hispania (the Iberian Peninsula) in 27 BC. Baetica was bordered to the west by Lusitania, and to the northeast by Tarraconensis. Baetica remained one of ...

. ''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 (; ) is an Italian cuisine, Italian fish sauce made from Anchovies as food, anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber (color), amber-colored liquid, produced by fermenting salted anchovies i ...

'', a fish sauce used in

Neapolitan cuisine Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman world, Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its Kingdom of Naples, kingd ...

. In English ''garum'' was formerly translated as ''fish pickle''. The original

Worcestershire sauce Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century ...

is a related product because it is fermented and contains anchovies. File:Factoría de salazones 001.jpg, Ruins of a Roman

factory near

Tarifa Tarifa () 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 lies on the Costa d ...

, 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, thi ...

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

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 is com ...

viscera In a multicellular organism, 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 a ...

. Most modern fish sauces contain only fish and

, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add

herb Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distingu ...

s and

spice In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

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 along with Jean le Rond d'Alembert. He was a prominent figure during t ...

and

d'Alembert Jean-Baptiste le Rond d'Alembert ( ; ; 16 November 1717 – 29 October 1783) was a French mathematician, mechanics, mechanician, physicist, philosopher, and music theorist. Until 1759 he was, together with Denis Diderot, a co-editor of the ''E ...

's 18th-century

Encyclopédie , better known as ''Encyclopédie'' (), was a general encyclopedia published in France between 1751 and 1772, with later supplements, revised editions, and translations. It had many writers, known as the Encyclopédistes. It was edited by Denis ...

, 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, selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a 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

is called ''ngan bya yay'' (ငါးငံပြာရည်). It's often a by-product of Hmyin ngapi(မျှင်ငပိ)(Burmese Fish Paste made from small fishes, anchovies,krills and shrimps)

Cambodia

, fish sauce is called ''tik trei'' (, ). Just like ''

prahok ''Prahok'' (; , ) 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 time of the year when fresh fish was not available in a ...

'', it is believed to date back to the pre-Angkorean era. Industrially fish sauce is produced by mixing ''trei aing keuy'' or

with

coarse salt Kosher salt or kitchen salt (also called cooking salt, rock salt, kashering salt, or koshering salt) is coarse edible salt usually without common additives such as iodine, typically used in cooking and not at the table. It consists mainly of s ...

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. 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 cooking, c ...

. Fish sauce is mixed with sugar,

lime juice A lime is a citrus fruit, which is typically round, lime green in colour, in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (''Citrus aurantiifoli ...

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

s and crushed roasted peanuts 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 language, Isan/, ; ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pāli ''isāna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provinces in northeastern Thai ...

, it is called ''nam pa'' (). A chunkier, more aromatic version known as ''

padaek ''Padaek'' or ''padek'' ( Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other ver ...

'' is also used.

Philippines

The

Philippine The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot ...

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 isdâ'') or krill or shrimp paste (''bagoóng alamáng'') with salt. The fermentation process also produces fish sauce known as ''pat ...

'' production, which include '' bagoong isda'' (fermented fish) and ''

bagoong alamang Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold eith ...

'' (fermented

), 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 no ...

s) and ''bagoong sisi'' (fermented

clam Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams h ...

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 suborder Clupeoidei. The term "sardine" was first used in English during the early 15th century; a somewhat dubious etymology says it com ...

ambassid The Asiatic glassfishes are a family (biology), family, the Ambassidae, of freshwater and Sea water, marine ray-finned fishes. Some species are known as perchlets. The family has also been called Chandidae, and some sources continue to use the n ...

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 ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...

s or other raw dishes. ''Patis'' is also used as an ingredient in cooked dishes, including a rice porridge called ''

arroz caldo ''Arroz caldo'' is a Spanish language, Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted ga ...

'', as a condiment for fried fish or an umami accent in a common dish, ''sinigang''. ''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 a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia (Borneo, Sumatra, and ...

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 that grow pointing upwards. The fruit ...

s and used as a dipping sauce. File:Bornayjars.jpg, Traditional ''burnay'' jars containing fermenting ''

'' in

Ilocos Norte Ilocos Norte (), officially the Province of Ilocos Norte (; ), is a Provinces of the Philippines, province of the Philippines located in the Ilocos Region. It is located in the northwest corner of Luzon island, bordering Cagayan and Apayao to t ...

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 labuyo ''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 that grow pointing upwards. The fruit ...

'' peppers

Thailand

Fish sauce in

is called ''nam pla'' (). In

, it is called ''nam pa''. Similar to the Laotian ''padaek'' is ''

pla ra ''Pla ra'' (, ; , ), similar to padaek in Laos, is a traditional Thai cuisine, 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 fish se ...

'' (), also used in

Thai cuisine Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that ...

. 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 ( owing to its shape) is a chili pepper variety (botany), variety from the species ''Capsicum annuum'' that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It m ...

es. Sliced garlic is often added to this sauce. Historically, there were two types of fish sauce made in Thailand: that made from freshwater fish, ''pla soi'', and that made from saltwater 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 ...

(FDA) banned the import of Thai fish sauces due to a lack of information about tests for

botulinum toxin Botulinum toxin, or botulinum neurotoxin (commonly called botox), is a neurotoxic protein produced by the bacterium ''Clostridium botulinum'' and related species. It prevents the release of the neurotransmitter acetylcholine from axon en ...

. The toxin can cause death if more than 0.5

microgram 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 ...

s 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 bacteria, gram-positive, Bacillus (shape), rod-shaped, Anaerobic organism, anaerobic, endospore, spore-forming, Motility, motile bacterium with the ability to produce botulinum toxin, which is a neurot ...

'' bacteria. In 2018, rumours again surfaced concerning banned Thai fish sauce. File:Phrik nam pla.jpg, '' Phrik nam pla'' ("fish sauce with chili") is served with some Thai meals File:Thaifishsauce0609.jpg, Prepared fish sauces in Thailand

Vietnam

The variety from

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; Vietnam's first island municipality. The island has a total area o ...

and Phan Thiết. Fish sauce has a 300-year history dating back to the

Champa Champa (Cham language, Cham: ꨌꩌꨛꨩ, چمڤا; ; 占城 or 占婆) was a collection of independent Chams, Cham Polity, polities that extended across the coast of what is present-day Central Vietnam, central and southern Vietnam from ...

kingdom of the

Cham people The Chams (Cham language, Cham: , چام, ''cam''), or Champa people (Cham language, Cham: , اوراڠ چمڤا, ''Urang Campa''; or ; , ), are an Austronesian peoples, Austronesian ethnic group in Southeast Asia and are the original inhabi ...

. Phan Thiết can be identified with the birthplace of Vietnamese fish sauce. Before 1693, Phan Thiết was a territory of

. The Vietnamese occupied the area in 1693 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 Hydrolyzed protein is a solution derived from the hydrolysis of a protein into its component amino acids and/or peptides. Hydrolyzing down to the amino acid level is most commonly achieved using prolonged heating with hydrochloric acid. Hydrolyz ...

, 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 a chemical element; it has Symbol (chemistry), symbol N and atomic number 7. Nitrogen is a Nonmetal (chemistry), nonmetal and the lightest member of pnictogen, group 15 of the periodic table, often called the Pnictogen, pnictogens. ...

level of fish sauces (°N, or grams of nitrogen per liter), most fish sauce on the market falls within the mid 20°N range. Anything over 30°N is considered high-grade, and 40°N is optimal. ''

Nước chấm , or more specifically nước mắm chấm (), is a common name for a variety of Vietnamese dipping sauces that are often served as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce. (mixed fish sauce) is the m ...

'' 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 most 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: Bo ...

and

s 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, used in soups, stir-fries and meat loaves, or eaten with rice as a main dish. 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. This idea is similar to the use of

flavor enhancer A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of t ...

s such as MSG to increase flavor intensity and reduce sodium requirement. According to the General Statistics Office, in 2020, the output of fish sauce reached nearly 380 million liters. According to the Vietnam Fish Sauce Association, the output of fish sauce in 2023 is expected to reach about 420 million liters. The reason for this growth is due to the increasing domestic demand and the strong development of the fish sauce export industry. Vietnamese fish sauce is currently exported to more than 60 countries and territories around the world. According to statistics,

currently has 783 fish sauce production facilities with 1,500 participating farming households, producing about 250 million liters of fish sauce per year. Of which, 35 facilities produce fish sauce for export to 20 markets. 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 , or more specifically nước mắm chấm (), is a common name for a variety of Vietnamese dipping sauces that are often served as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce. (mixed fish sauce) is the m ...

(literally meaning, dipping water) File:Ăn quán ở P1 Đông Hà, Lễ 2th9n2023 (chén mắm nêm) (2).jpg, A bowl of

mắm nêm ''Mắm nêm'' is a sauce made of fermented fish. Unlike the more familiar '' nước mắm'' (fish sauce), ''mắm nêm'' is powerfully pungent, similar to shrimp paste. Many of the regions that produce fish sauce, for example Central Vietnam ...

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 (, ''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. Before the Meiji era, the peninsula belonged to Noto Province. Th ...

is made from

and

squid A squid (: squid) is a mollusc with an elongated soft body, large eyes, eight cephalopod limb, arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also ...

. 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 estimated 915,691 as of 1 August 2023 and its geographi ...

and is mainly made from sailfin sandfish. ''Ikanago shoyu'' of

Kagawa Prefecture is a Prefectures of Japan, prefecture of Japan located on the island of Shikoku. Kagawa Prefecture has a population of 949,358 (as of 2020) and is the List of Japanese prefectures by area, smallest prefecture by geographic area at . Kagawa Pr ...

is made from

sand lance A sand lance or sandlance is a ray-finned 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 ...

. They are used in ''

nabemono ''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one-pot dishes and "things in a pot". Description Nabemono are stews and soups containin ...

'', in salad dressings, and as a flavoring ingredient in

ramen is a Chinese noodle dish popularized in Japan. It includes served in several flavors of broth. Common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen h ...

soups. Imported Thai / Vietnamese fish sauce in Japan is referred to as ''nanpurā'' (ナンプラー), from the Thai word for fish sauce ''nam pla''. File:Gyosyou2830.JPG, Japanese fish sauces '' shottsuru'' and '' ishiru''

Korea

In Korea, fish sauce is called ''eojang'' (). Across the

Korean Peninsula Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically divided at or near the 38th parallel between North Korea (Dem ...

, ''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 or solid pi ...

''"), a type of fish sauce usually made from fermented

or ''kkanari''( pacific sand lances), is used as a crucial ingredient in many types of

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

, both for taste and fermentation. In

Jeju island Jeju Island (Jeju language, Jeju/) is South Korea's largest island, covering an area of , which is 1.83% of the total area of the country. Alongside outlying islands, it is part of Jeju Province and makes up the majority of the province. The i ...

, ''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 ...

) or horse mackerel, is used in place of

. Myeolchi-aekjeot.jpg, '' Myeolchi- aekjeot'' (anchovy sauce) Eo-ganjang.png, ''Eo-ganjang'' of

Jeju Island Jeju Island (Jeju language, Jeju/) is South Korea's largest island, covering an area of , which is 1.83% of the total area of the country. Alongside outlying islands, it is part of Jeju Province and makes up the majority of the province. The i ...

Europe

Italy

Colatura di alici (; ) is an Italian cuisine, Italian fish sauce made from Anchovies as food, anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber (color), amber-colored liquid, produced by fermenting salted anchovies i ...

'' 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 It was originally a settlement for a group of armed Muslims in 880. Characteri ...

England

contains fermented anchovies among other ingredients, which is common in the

Anglosphere The Anglosphere, also known as the Anglo-American world, is a Western-led sphere of influence among the Anglophone countries. The core group of this sphere of influence comprises five developed countries that maintain close social, cultura ...

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. One of eight B vitamins, it serves as a vital cofactor (biochemistry), cofactor in DNA synthesis and both fatty acid metabolism, fatty acid and amino a ...

, vitamin B-6, and

magnesium Magnesium is a chemical element; it has Symbol (chemistry), 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 ...

are present in small amounts.

References

External links

Making Vietnamese prepared fish sauce dipping sauce (nước chấm)
from HungryHuy.com
Phu Quoc fish sauce guide
from PhuQuocIslandGuide.com {{Thai cuisine Ancient dishes Cambodian cuisine Chinese sauces Korean condiments Lao cuisine Philippine condiments Sauces Thai cuisine Umami enhancers Vietnamese cuisine

History

Asia

Europe

Difference from oyster sauce

Ingredients and manufacture

Regional variations

Southeast Asia

Myanmar

Cambodia

Laos

Philippines

Thailand

Vietnam

East Asia

China

Japan

Korea

Europe

Italy

England

Nutrition contents

See also

References

Further reading

External links