Fish Sauce - Introduction
"Fish Sauce" is called for in many recipes on this site, from all
over Southeast Asian and a few from China and the Roman Empire. This
page is a quick introduction for persons unsure what the product is.
It is completely impossible to reproduce the true flavor of ethnic
cuisines that use fish sauce without using fish sauce. "Fish sauce
is God stuff" - actual quote from a West Virginia man introduced to
fish sauce by a college roommate.
It is interesting to note that a concentrated fish sauce is used by
some Italian chefs, but it is unknown if it has any continuity with that
used during the Roman Empire. Production of fish sauce in Spain ceased
sometime during the Muslim occupation.
The Fish Sauce we are dealing with here is a perfectly clear dark amber
liquid with no sediment or cloudiness. It has a distinct aroma of fish but
this aroma is generally not noticeable after incorporation into a recipe.
Vegetarians: You will find many Southeast Asian recipes
that are entirely vegetarian except for fish sauce. If you reject all
seafood products, the closest you can get with pre-prepared ingredients
is Thai Yellow Bean Sauce. Bottled
"vegetarian fish sauces" are sometimes available in markets serving a
Vietnamese (but not Thai) community, but they are pretty awful. We have
developed recipes for both clear and murky
Vegetarian Fish Sauce which
will give better results than the usual "light soy sauce" or "plain
salt and water" so often recommended.
For much more on the many kinds of fish sauces made, see our
main Fish Sauce page.
Buying:
Fish sauce will be found in all markets that
serve a Southeast Asian community, and there will probably be many
brands. Described here are some of the most prominent.
Thai Kitchen
(front left in photo) is the one brand that
can now be found in many regular supermarkets, nation-wide. It's of
decent quality, but a bit high priced if you use a lot of fish sauce.
Squid Brand:
This is a highly thought of brand that
I have used on practically a daily basis (back center in photo). It
is slightly lighter than the average Thai fish sauce so is also
perfect for Vietnamese cooking. The one problem is, it comes with a
"shaker" cap and I want to pour, so I use a utility knife to cut the
hole bigger.
Megachef:
(not shown - tall bright blue bottle).
This is my current favorite, a "super-permium" sauce created by the
people who make Squid brand.
Three Crabs Brand:
(not shown) This higher priced
sauce has long had a cult following among the foodie set, but is
definitely not favored by experienced Thai cooks. It is "fermented in
Thailand", but I'm a bit suspicious about what "processed in Hong
Kong" means (lead added?), and what are fructose and hydrolized wheat
protein (a weasel word for MSG) doing in Fish Sauce? There are several
other brands with the exact same fine print coming from the same
factory.
Red Boat:
(not shown) This has recently (2016)
taken the foodie set by storm. I guess it's extremely high price is
a big factor (it's just got to be better, right?). Though from
Vietnam, it is much stronger than Thai, and a bit harsh in my
opinion. It is highly recommended by an Internet comparison page,
made by just two tasters who have no Asian food credentials whatever.
The fish sauces most recommended by experienced Thai cooks are near
the bottom of their comparison. Ignore it.
Tipparos Brand:
Despite its cheap seeming plastic
bottle, this brand is highly thought of by Thai cooks.
Thai Fish Sauce:
Most of the brands you will find
in markets are of Thai manufacture. Thailand has been the center of
fish sauce production since the fall of the Roman Empire (in Roman
times it was Spain).
Vietnamese Fish Sauce
is essentially
interchangeable with Thai fish sauce - on average a little lighter,
but similar to Squid brand.
Philippine Fish Sauces
(Patis - back right in photo) are
considered of lesser quality because they are usually made from a mix
of fish types and as a byproduct of making sauces from the sludge left
in the tanks. Thai and Vietnamese fish sauce use only anchovies, and
it's the sludge sauces that are the byproduct.
Vegetarian Fish Sauce
is available in some markets serving
a Vietnamese community (Vietnamese Buddhism is stricter than Thai).
It is not clear and generally pretty awful (see notes in the header
paragraph above).
Storing
: Fish sauce, tightly capped and kept in a cool
place out of direct sunlight, can be kept at room temperature for up to
a few months. The contents of a bottle that has been opened and has
quite a bit of air in it will darken somewhat, but it does not spoil.
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