Fish sauce - Wikipedia, the free encyclopedia

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** Fish sauce **

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Fish sauce factory in Phú Quốc, Vietnam

*Fish sauce* is an amber-colored liquid extracted from the fermentation of
fish with sea salt. It is used as a condiment in various cuisines. Fish
sauce is a staple ingredient in numerous cultures in Southeast Asia and the
coastal regions of East Asia, and featured heavily in Cambodian,
Philippine, Thai, and Vietnamese cuisine.

In addition to being added to dishes during the cooking process, fish sauce
is also used as a base for a dipping condiment that is prepared in many
different ways by cooks in each country mentioned for fish, shrimp, pork,
and chicken. In parts of southern China, it is used as an ingredient for
soups and casseroles. Fish sauce, and its derivatives, impart an umami
flavor to food due to their glutamate content.^[1]

*Contents*

· 1 Types

· 1.1 Southeast Asian
· 1.2 Japanese
· 1.3 Korean
· 1.4 Western

· 2 See also
· 3 Notes
· 4 References
· 5 External links

*Types[edit]*

/Phrik nam pla/ is served with nearly every Thai meal
Thai fish sauce
Japanese Fish sauce,/Shottsuru & Ishiru/

Most fish sauces (extracts) are made from raw fish, some from dried fish;
most from only a single species, others from whatever is dredged up in the
net, including some shellfish; most from whole fish, a few from only the
blood or viscera. Most fish sauces contain only fish and salt, others add a
variety of herbs and spices. Fish sauce that has


Source: en.wikipedia.org/wiki/Fish_sauce


how is fish sauce made

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