Fish sauce
Fish Sauce
Fish sauce (pronunciation: /fɪʃ sɔːs/) is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.
Etymology
The term "fish sauce" is a direct translation of the English term. In Vietnam, it is known as nước mắm, in Thailand it's called nam pla, in Philippines, it's called patis, and in Cambodia, it's referred to as tuk trey.
Production
Fish sauce is made by fermenting fish, typically anchovies, in brine. The fish are layered with sea salt and left to ferment for a period of time, ranging from several months to a few years. The resulting liquid is then strained and bottled.
Usage
Fish sauce is a staple ingredient in many dishes in Southeast Asia. It is often used as a seasoning or condiment in cooking, similar to soy sauce. It is also used as a base for dipping sauces.
Related Terms
- Anchovy: A small, common saltwater forage fish used in the production of fish sauce.
- Fermentation (food): The process used to produce fish sauce.
- Condiment: A substance such as salt or ketchup that is used to add flavor to food. Fish sauce is a type of condiment.
- Umami: A category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates. Fish sauce is known for its umami flavor.
See Also
External links
- Medical encyclopedia article on Fish sauce
- Wikipedia's article - Fish sauce
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