food.wikisort.org - Dish

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.[1][2]^: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.

Fish sauce

Type	Condiment
Place of origin	Ancient Southeast Asia (or Ancient East Asia (?)) and Ancient Greece[1]
Region or state	Southeast Asia and East Asia
Associated national cuisine	Burma, Cambodia, Laos, Philippines, Thailand, and Vietnam
Main ingredients	Fish
Media: Fish sauce

Part of a series on
Chinese cuisine
Regional cuisines Four Great Traditions Chuan (Sichuan) Lu (Shandong) Yue (Guangdong) Huaiyang (Jiangsu) Eight Great Traditions (+all above) Anhui Fujian Hunan Zhejiang Ten Great Traditions (+all above) Beijing Shanghai Twelve Great Traditions (+all above) Henan Shaanxi Fourteen Great Traditions (+all above) Hubei Liaoning Sixteen Great Traditions (+all above) Tianjin Yunnan New Eight Great Traditions Gansu Hangzhou Jilin Liaoning Ningbo Shaanxi Shanghai Shanxi Beijing and the vicinity Beijing Imperial Aristocrat Tianjin Other regional styles Teochew Guangxi Guizhou Hainan Haipai Hakka Hong Kong Jiangxi Macanese Manchu Northeastern Putian (Henghwa) Qinghai Taiwan Tibetan Xinjiang
Overseas cuisine Australia Britain Burma Canada Caribbean Philippines India Indonesia Japan Latin America Perú Puerto Rico Korea Malaysia Pakistan Singapore United States
Religious cuisines Buddhist Islamic Taoist
Ingredients and types of food Main dishes Desserts Noodles
Preparation and cooking Stir frying Double steaming Red cooking
See also Customs and etiquette List of Chinese desserts List of Chinese dishes List of Chinese restaurants List of restaurants in China
China portal  Hong Kong portal  Taiwan portal
v t e

This article is part of the series
Japanese cuisine 日本料理
Regional cuisines Main article Nagoya Okinawa Yōshoku
Ingredients Bento Main dishes Desserts Noodles Sashimi Sushi
Preparation and cooking Stir frying Double steaming Red cooking
Utensils List of Japanese cooking utensils
Rituals and festivals Etiquette Kaiseki New Year
Japan portal  Food portal
v t e

Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content.[3]

Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor.[1]^: 234

History

Asia

Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago.[4] During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment.[5][6] By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce,[7]^{: 346, 358–359} with fermented fish-based sauces developing separately into fish sauce.[8] A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup.[9][1]^: 233

By 100-50 BC, demand for fish sauces and fish pastes 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.[10]

Europe

Fish sauces were widely used in ancient Mediterranean cuisine. The earliest recorded production was between 4th–3rd century BC by the Ancient Greeks, who fermented scraps of fish called garos into one.[1]^: 235[11] It is believed to have been made with a lower salt content than modern fish sauces.[12]

The Romans made a similar condiment called either garum or liquamen.[1]^: 235 According to Pliny the Elder, "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."[13] 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 in Spain and near Setúbal in Portugal. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards.[1]^: 235

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.[14]^{[page needed]} Garum was frequently maligned as smelling bad or rotten, being called, for example, "evil-smelling fish sauce"[15] and is said to be similar to modern colatura di alici, a fish sauce used in Neapolitan cuisine.^[who?]

In English garum was formerly translated as fish pickle. The original Worcestershire sauce is a related product because it is fermented and contains anchovies.

• 
  Ruins of a Roman garum factory near Tarifa, Spain
• 
  Ancient Roman garum factory in Portugal
• 
  Two amphoras for garum

Difference from oyster sauce

While fish sauce and oyster sauce 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.[16]

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 or viscera. Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. 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.[1]^: 234

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.[1]^: 234 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.[17] An anonymous article, "Neuc-num", in Diderot and d'Alembert's 18th-century Encyclopédie, states: "It is said that Europeans become accustomed enough to this type of sauce".[18]

Regional variations

Southeast Asia

Southeast Asian fish sauce is often made from anchovies, 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.

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 (see nước chấm).

Myanmar

Fish sauce in Myanmar is called ngan bya yay (ငါးငံပြာရည်).[19]

Cambodia

In Cambodia, fish sauce is called tik trei (Khmer: ទឹកត្រី, tœ̆k trei). Just like prahok, it is believed to date back to the pre-Angkorean era. Industrially fish sauce is produced by mixing trei aing keuy or anchovies with coarse salt 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.[20] Fish sauce is mixed with sugar, lime juice, chili peppers and crushed roasted peanuts to create sweet fish sauce, which is the most popular dipping sauce in Cambodia.[21]

Laos

In Lao/Isan, it is called nam pa (Lao: ນ້ໍາປາ). A chunkier, more aromatic version known as padaek is also used.^{[citation needed]}

Philippines

The Philippine fish sauce is known as patis. It is one of the most important ingredients in Filipino cuisine.[22] Patis is a by-product of bagoong production, which include bagoong isda (fermented fish) and bagoong alamang (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams). The fish used are typically small like sardines, anchovies, ambassids, 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.[23][24][25]

Patis is nearly always cooked prior to consumption, even when used as an accent to salads or other raw dishes. Patis is also used as an ingredient in cooked dishes, including a rice porridge called arroz caldo, and as a condiment for fried fish. 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 and labuyo chilis and used as a dipping sauce.[26][25][27][23]

• 
  Traditional burnay jars containing fermenting bagoong in Ilocos Norte
• 
  Commercial patis sold in the Philippines
• 
  Dipping sauce made from patis with siling haba peppers

Thailand

Fish sauce in Thailand is called nam pla (Thai: น้ำปลา). In Isan, it is called nam pa. Similar to the Laotian padaek is pla ra (Thai: ปลาร้า), also used in Thai cuisine. 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 chilies. Sliced garlic is often added to this sauce.

Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish, pla soi, and sauce made from a salt-water 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.[28]

In 2014, the US Food and Drug Administration (FDA) banned the import of Thai fish sauces due to a lack of information about tests for botulinum toxin. The toxin can cause death if more than 0.5 microgram is 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 bacteria.[29] In 2018, rumours again surfaced concerning banned Thai fish sauce.[30]

• 
  Nam pla phrik ("fish sauce with chili") is served with some Thai meals
• 
  Prepared fish sauces in Thailand

Vietnam

The variety from Vietnam is called nước mắm.[31] There are two areas in Vietnam that are most famous for producing fish sauce: Phú Quốc and Phan Thiết.

The first Vietnamese history book that mentioned fish sauce was probably the Dai Viet history book, the complete book, engraved in the 18th year of Chinh Hoa (1697). In the Le Dynasty, the section about Emperor Dai Hanh, this book records the event: "Dinh Dau, Ung Thien in the 4th year (997)... Summer, April, the Song Dynasty crowned the king as Nam Binh Vuong. Sending envoys to the Song country to return the favor, the Song King issued a letter of praise. In the past, the Song envoys often used the pretext of asking for a tribute of fish sauce, taking the opportunity to make contributions. keep the border, call to receive orders, do not send messengers anymore." This historical record shows that before 997 at the latest, the Vietnamese knew how to make and use fish sauce and fish sauce that has been saved in history books. At that time, fish sauce made by Vietnamese people must have been a famous specialty, so that Chinese kings and kings, although thousands of miles away, could "smell" the aroma of fish sauce, so they demanded that the Dai Viet court must fish sauce tribute to them. When reading this passage in Dai Viet history book, researcher Pham Hoang Quan asked a very interesting question: "Chinese people do not have a tradition of eating fish sauce, but they eat soy sauce, why do they eat soy sauce? asking for a tribute of fish sauce? Or was it during the Early Le period, where Vietnamese fish sauce was so rare that people had to take it to catch each other?" Indeed, because the Chinese eat soy sauce, consider this soy sauce as their core condiment, making Chinese dishes look similar to Vietnamese dishes from the outside, but are actually different. As noted by M. Coughlin: "Although the Vietnamese eat with chopsticks and their food is difficult to distinguish from Chinese food for an ordinary Westerner, there are many differences and variations according to local taste.The basic sauce - fish sauce, the condiment in every meal, is especially Vietnamese and completely different from soy sauce, dipping sauce. Standard Chinese seasoning."[32]

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, or preservatives.[33] 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 level of fish sauces (N), most fish sauce on the market falls within the mid 20N range. Anything over 30N is considered high-grade, and 40N is optimal.[34]

Nước chấm 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 and chili peppers 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 or used in soups or stir-fries.

In January 2016, the Institute of Food Technologists 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.[35]

• 
  Fishing boats in Phú Quốc, where the most prized fish sauce is made
• 
  A fish sauce factory in Phú Quốc
• 
  Nước mắm
• 
  Nước chấm

East Asia

China

In China, fish sauce is called yúlù (simplified Chinese: 鱼露; traditional Chinese: 魚露; pinyin: 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.[36]

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 is made from sardine and squid. Shottsuru, the best-known type of Japanese fish sauce and often used as a synonym for all gyoshō, is from Akita Prefecture and is mainly made from sailfin sandfish. Ikanago shoyu of Kagawa Prefecture is made from sand lance. They are used in nabemono, in salad dressings, and as a flavoring ingredient in ramen soups.

• 
  Japanese Fish sauce, Shottsuru and Ishiru'

Korea

In Korea, fish sauce is called eojang (어장).

Across the Korean Peninsula, aekjeot (액젓, literally "liquid jeotgal"), a type of fish sauce usually made from fermented anchovies or sand lances, is used as a crucial ingredient in many types of kimchi, both for taste and fermentation.[37][38]

In Jeju island, eoganjang (어간장), made of fermented godori (young chub mackerel) or horse mackerel, is used in place of soy sauce.

• 
  Myeolchi-aekjeot (anchovy sauce)
• 
  Eo-ganjang of Jeju Island

Europe

Italy

Colatura di alici is an Italian fish sauce originating in the village of Cetara, Campania.

England

Worcestershire sauce contains fermented anchovies among other ingredients, which is common in the Anglosphere 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 B-6, and magnesium are present in small amounts.

See also

• Budu
• List of Chinese sauces
• List of dips
• List of fish sauces
• Prahok
• Shrimp paste

References

Further reading

• Cooks Illustrated (September/October 2015) "Fish Sauce Taste Test" Best Fish Sauces of 2021 | Cook's Illustrated
• Hastings (2015) Fish sauce a versatile ingredient that works in many cuisines.
• Hildebrant (2014) "Fish Sauce Taste Test, 13 Brands Compared" from Our Daily Brine
• Johnson (2015) "3 Reasons To Get A Little More Umami in your Diet". from US News health.
• Meewes, Veronica (2015) The Fish Sauce Cookbook published by Andrews McMeel ISBN, 9781449468699
• Murdoch (2004) Essential Seafood Cookbook Seafood sauces, pp. 128–143. Murdoch Books. ISBN 978-1-74045-412-4.
• Nguyen (2008) "How to Buy Fish Sauce: A Guide" Archived 8 September 2018 at the Wayback Machine from Viet World Kitchen
• Prichep, Deena (26 October 2013). "Fish Sauce: An Ancient Roman Condiment Rises Again". NPR. Retrieved 5 November 2013.
• Rosen (2013) "Can Fish Sauce Be Vietnam's Champagne?" from The Atlantic

External links

• Making Vietnamese prepared fish sauce dipping sauce (nước chấm) from HungryHuy.com
• Phu Quoc fish sauce guide from PhuQuocIslandGuide.com

На других языках

---

- [en] Fish sauce

---

[es] Salsa de pescado

La salsa de pescado es un condimento derivado del pescado o krill fermentado, que han sido cubiertos de sal y fermentados por casi dos años.[1][2] El término se emplea para describir en la actualidad a un amplio rango de productos empleados en diferentes cocinas del Sureste Asiático (Mianmar, Camboya, Laos, Filipinas, Tailandia y Vietnam) y se emplea añadida a algunos platos fundamentalmente como un ingrediente de propiedades similares a la sal. En la cocina china del sur se emplea como un aceite de cocina, o como un ingrediente para la elaboración de sopa. En Europa bajo el Imperio romano se llegó a consumir el garum que era una salsa muy similar (hoy en día aparece solo en los libros de cocina antiguos, aunque en 2014 un biólogo extremeño junto a expertos de la Universidades de Cádiz y Sevilla dicen haber reproducido dicha salsa a partir de restos intactos procedentes de Pompeya).

---

[ru] Рыбный соус

Рыбный соус (соус из рыбы) — соус, получаемый из мелкой рыбы (обычно анчоусов), которая была подвержена процессу ферментации в маринаде с добавлением соли. Обладает специфическим запахом и имеет сильный солёный вкус. Рыбный соус используется во множестве кухонь Юго-Восточной Азии, филиппинской, вьетнамской, в тайской кухне используется точно так же, как соевый соус в китайских блюдах. В южном Китае рыбным соусом заправляют супы и запеканки.

---

---