Fish sauce is a flavorful liquid condiment produced from fish or krill that is fermented with salt for up to two years. It is a traditional flavour in East Asian and Southeast Asian cuisines, including Myanmar, Cambodia, Laos, the Philippines, Thailand, and Vietnam. It has a long history and has been used in the West since Roman times, frequently in the form of garum-related sauces.
Chefs and household chefs worldwide admire this sauce for its capacity to improve foods with a savoury umami taste, attributable to its glutamate concentration. It is used both during cooking and as a finishing touch, as well as a foundation for dipping sauces. While some consider soy sauce a vegetarian substitute for fish sauce, they are unique in taste and composition.
History of Fish Sauce
Fish Sauce in Asia
Fermented sauces comprising fish and other ingredients, such as pork and soybeans, were described in China as long back as 2300 years ago. During the Zhou dynasty, a condiment prepared from fish fermented with soybeans and salt was utilized.
Later, during the Han dynasty, soybeans were fermented independently to generate soy paste and soy sauce, while fish-based sauces developed into fish sauce. Interestingly, a fish sauce known as kôechiap in Hokkien Chinese may have been the predecessor of ketchup.
Between 50-100 BC, the demand for fish sauces and pastes in China fell substantially, with fermented bean goods becoming increasingly popular. However, this sauce acquired tremendous appeal throughout Southeast Asia.
Scholars typically split East Asia into two different condiment regions: Southeast Asia, where fermented fish is popular (Vietnam, Thailand, Cambodia), and Northeast Asia, where fermented beans are more frequent (China, Korea, Japan). It made a resurgence in China in the 17th and 18th centuries, imported from Vietnam and Cambodia by Chinese merchants along the southern coast.
Fish Sauce in Europe
Fish sauces were a popular feature in ancient Mediterranean cuisine. The Ancient Greeks are credited with creating fish sauce as early as the 4th to 3rd century BC, fermenting fish scraps known as garos. This early sauce presumably had a lower salt concentration than current variants.
The Romans also developed a similar condiment, called either garum or liquamen. According to Pliny the Elder, garum was produced from fish guts and other materials that would normally be thrown, and fermented to form a liquor-like sauce.
Garum was a mainstay in Classical Roman food, sometimes blended with wine, vinegar, or honey. Despite its popularity, garum was sometimes criticized for its pungent scent, akin to current fish sauces like colatura di alici.
In English, garum was formerly interpreted as “fish pickle.” The original Worcestershire sauce is a comparable substance, since it is likewise fermented and includes anchovies.
Fish Sauce in Philipines
The fish sauce of the Philippines is known as patis and plays a key role in Filipino cuisine. Patis is a by-product of bagoong manufacture, which includes bagoong isda (fermented fish), bagoong alamang (fermented krill), and other varieties including bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams).
Small fish like sardines, anchovies, ambassids, and the fry of bigger fish are frequently used in producing patis. Unlike other sauces kinds, the solid leftovers of fermentation are not wasted but sold separately. Patis is skimmed from the top layers of fermenting bagoong and is not pressed, necessitating a lengthier manufacturing period since it depends on the readiness of the bagoong.
Patis is nearly always cooked before eating, even when used in salads or other raw meals. It is used as an ingredient in prepared foods like arroz caldo (rice porridge) and as a sauce for fried fish. Patis is frequently used instead of table salt to improve the taste of foods. It may be sprinkled from a dispenser bottle or blended with calamansi and labuyo chilis in a saucer as a dipping sauce.
What is Fish Sauce in Tagalog?
Fish sauce, known as “patis” in Tagalog, is an essential element in Filipino cuisine. It is a by-product of the manufacturing of bagoong, a fermented fish or krill paste that is also commonly used in Filipino cookery. Bagoong comes in numerous forms, including bagoong isda (fermented fish), bagoong alamang (fermented krill), bagoong macabebe (fermented oysters), and bagoong sisi (fermented clams).
Patis is deliberately skimmed from the top layers of fermenting bagoong and is not pressed, giving it a particular taste. The fish used in producing patis are mainly tiny species like sardines, anchovies, ambassids, and the fry of bigger fish. Unlike other sauce kinds, the fermented solids in patis are not wasted but are sold separately. This procedure makes patis manufacturing lengthier since it depends on the readiness of the bagoong.
Patis is largely used as a culinary component, used for meals like arroz caldo (rice porridge) and as a sauce for fried fish. It may also be used as a spice instead of table salt, increasing the taste of numerous meals. Patis is commonly blended with calamansi (Philippine lime) and labuyo chilis to produce a dipping sauce for extra taste.
Fish Sauce Names in Different Countries
| Country | Fish Sauce Name |
|---|---|
| Philippines | Patis |
| Thailand | Nam Pla |
| Vietnam | Nuoc Mam |
| Cambodia | Teuk Trei |
| Indonesia | Kecap Ikan |
| Malaysia | Budu |
| Myanmar | Ngan Bya Yay |
| Laos | Padek |
| Japan | Shottsuru |
| Korea | Aekjeot |
| China | Yúlù |
| Taiwan | Yúlù |
| India | Jhinga |
| Sri Lanka | Hin Dicam |
| Bangladesh | Chhua |
| Nepal | Machhako Jhol |
| Pakistan | Macher Tel |
How to Prepare Fish Sauce?
To produce a fish sauce, you will need fish, salt, and a container for fermentation. Here’s a simple method:
- Clean the fish: Remove the guts and scales from fresh fish. Rinse them completely under cold water.
- Mix with salt: Cut the fish into tiny pieces and arrange them in a container. Sprinkle a good quantity of salt over the fish, ensuring sure each piece is covered.
- Fermentation: Cover the container loosely with a cover or cloth to promote air movement. area the container in a cool, dark area for fermentation. Stir the mixture every several days to maintain equal fermentation.
- Strain and bottle: After many months of fermentation (the period might vary), the fish will break down into a liquid. Strain the liquid to remove any particulates. Bottle the liquid and keep it in a cold, dark area.
- Ageing: Allow the sauce to mature for a few additional months to enhance its taste. The more it matures, the fuller the taste will get.
- Use in cooking: This sauce is used as a condiment in numerous meals. Add it to soups, marinades, stir-fries, and sauces to improve their taste.
Fish Sauce Taste
The Fish Sauce tastes like robust, savoury, and salty with a deep umami flavour. It is generally characterized as strong, briny, and somewhat sweet, with a complex scent. The taste might vary depending on the brand and the manner it is processed, but generally, fish sauce provides a depth of flavour to meals and is a vital component in many Southeast Asian and East Asian cuisines.
Fish Sauce Calories
Here’s a table comparing the calorie content of various types of fish sauce per tablespoon:
| Type of Fish Sauce | Calories per Tablespoon |
|---|---|
| Regular Fish Sauce | 10-15 calories |
| Reduced Sodium | 5-10 calories |
| Sweetened Fish Sauce | 20-25 calories |
| Fish Sauce with Chili | 15-20 calories |
Please note that these values are approximate and can vary based on the specific brand and recipe.
Fish Sauce Alternatives
Here are some alternatives to fish sauce:
- Soy Sauce: Soy sauce may be used as a replacement for fish sauce in many recipes, particularly in foods that need a salty and savoury taste.
- Worcestershire Sauce: Worcestershire sauce has a comparable savoury and umami-rich taste profile to the sauce and may be used in meals where fish sauce is asked for.
- Tamari: Tamari is a sort of soy sauce that is normally gluten-free and has a deep, savoury flavour that may approximate the taste of sauce.
- Coconut Aminos: Coconut aminos are a soy-free, gluten-free alternative to soy sauce that has a comparable salty and savoury taste profile.
- Anchovy Paste: Anchovy paste may be used as a replacement for sauce in meals where a strong umami taste is sought. However, anchovy paste is more concentrated than fish sauce, so you may need to use less.
- Miso Paste: Miso paste is a fermented soybean paste that may be used to provide a deep, savoury taste to foods. It may be used as a replacement for fish sauce in soups, stews, and marinades.
- Mushroom Soy Sauce: Mushroom soy sauce is a kind of soy sauce that is flavoured with mushrooms. It has a deep, savoury taste that may work well as a substitution for this sauce in many dishes.
Difference between Fish sauce, Oyster sauce, Soy sauce and Worcestershire Sauce
Here’s a comparison of fish sauce, oyster sauce, soy sauce, and Worcestershire sauce:
- Fish Sauce:
- Made from fermented fish or krill.
- Used as a staple seasoning in East Asian and Southeast Asian cuisines.
- Adds a savoury umami flavour to dishes.
- Used as a seasoning during or after cooking, and as a base in dipping sauces.
- Oyster Sauce:
- Made from oyster extracts, sugar, salt, and water, thickened with cornstarch.
- Commonly used in Chinese and other Asian cuisines.
- Has a sweet and salty flavor, with a thick consistency.
- Used as a marinade, dipping sauce, or added during cooking to add flavour and colour.
- Soy Sauce:
- Made from fermented soybeans, roasted grains, water, and salt.
- Used in East Asian and Southeast Asian cuisines.
- Comes in light and dark varieties, with light soy sauce being saltier and thinner, while dark soy sauce is thicker and has a richer flavour.
- Used as a seasoning, marinade, dipping sauce, and as a base in cooking.
- Worcestershire Sauce:
- Made from vinegar, molasses, anchovies, tamarind extract, onions, garlic, and other seasonings.
- Originated in England but is used globally, especially in the United States.
- Has a savory and slightly tangy flavor.
- Used as a flavouring agent in sauces, marinades, and dressings, and as a condiment.
Each of these sauces has a distinct flavour profile and is used in different cuisines to enhance the taste of dishes.
Frequently Asked Questions (FAQ)
Can fish sauce cause allergy?
Yes, the sauce may induce allergies in certain individuals, particularly those who are sensitive to fish or shellfish. Symptoms of an allergic response to this sauce may include itching, hives, swelling, trouble breathing, and in extreme instances, anaphylaxis. Those with fish allergies must avoid fish sauce and other fish-derived items to prevent allergic responses.
Can fish Sauce go Bad?
Yes, fish sauce may go bad. Like many fermented items, this sauce has a lengthy shelf life, although it may degrade if not stored correctly or if kept for a prolonged time. Signs that sauce has gone bad include a terrible smell, changes in colour, or the development of mould. If you observe any of these indicators, it’s advisable to discard the fish sauce to prevent food poisoning. Proper storage, such as storing it in a cold, dark area and properly closing the bottle after use, may help extend its shelf life.
Can fish sauce be substituted for Oyster sauce?
Fish sauce and oyster sauce are both prominent components in Asian cuisine, yet they have unique tastes and functions. While they may both provide depth and umami to recipes, they are not direct alternatives for each other owing to their varied flavour characteristics.
Suace of fish is created from fermented fish and has a salty, flavorful, and somewhat fishy taste. It is typically used as a spice or condiment in foods and may also be used to give depth to marinades and sauces.
On the other hand, oyster sauce is produced from oysters, soy sauce, and other ingredients. It has a rich, sweet, and savoury taste with a thick consistency. Oyster sauce is often used in stir-fries and as a coating for meats and vegetables.
If you need to replace fish sauce with oyster sauce, you may try using soy sauce or a mix of soy sauce and Worcestershire sauce to approximate the savoury taste of the oyster sauce. However, bear in mind that these substitutions may not deliver the same flavour profile as oyster sauce, so you may need to modify the spice to taste.
Can Fish Sauce make you sick?
This sauce is normally safe to eat, but like any food product, it might cause disease if it is contaminated or if it is not kept correctly. Contamination may occur if the fish sauce is manufactured or kept in unclean circumstances, or if it is exposed to bacteria or other pathogens.
To limit the danger of disease, it is recommended to keep fish sauce in a cold, dry area, away from direct sunlight. It is also vital to verify the expiry date and eliminate any fish sauce that is beyond its prime. Additionally, if you observe any symptoms of deterioration, such as a bad odour or strange colour, it is preferable to err on the side of caution and toss the sauce.
If you have taken sauce fish that you believe may be tainted and you have symptoms such as nausea, vomiting, diarrhoea, or stomach cramps, it is important to seek medical treatment.
Does Fish Sauce Smells like Poop?
Some people describe fish sauce as having a strong and pungent scent, which may be similar to the smell of fermented fish. While it may not be pleasant to everyone, it is a distinctive scent of fish sauce and is vital for its particular taste profile in cooking.
Is Fish Sauce Gluten Free?
Fish sauce is typically considered gluten-free, but it’s vital to check the label since some varieties may include additives or other ingredients that might contain gluten. Pure fish sauce prepared from fish and salt should not include gluten.
Conclusion
In Short, Patis, or fish sauce, is a vital component of Filipino cuisine, bringing flavor and depth to a broad variety of foods. Its vast history, numerous kinds, and versatile applications make it a vital component in Filipino cookery, reflecting the country’s rich culinary culture.
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