Fish Sauce
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Fish Sauce is an amber-colored Asian specialty Sauce with a strong Umami flavor. It is made from a liquid extracted from salted and fermented fish.

Production

We have similar types of Fish Sauces in Western Cuisine. Ancient Greek (4th Century BC) and Ancient Roman cooks used a type of Fish Sauce. The Romans called it “Garum Liquamen” and it was made with fresher, un-fermented Fish (Tuna, Mackerel, Moray Eel & Anchovies). Mixed with wine it was called “Oenogarum.” Mixed with Vinegar it was called “Oxygarum.” Mixed with Honey, it was called “Meligarum.”

The original Worcestershire Sauce was a fermented product that contained Anchovies and the Modern “Colatura d’Alici” is a Fish Sauce popular in the Neopolitan Cuisine of Naples, Italy.

Storage

Fish Sauce should be kept in a cool, dark, and dry area. If stored properly, Fish Sauce will last 6-8 months.

Culinary Uses

Fish Sauce is a staple ingredient in many Southeast Asian cuisines where it is used as a condiment and a sauce base.

Portion Size

Allow 1-2 t of Fish Sauce per recipe.

Pairings

Sugar, Limes, Shrimp, Asian Cuisines, Sauces

Substitutes

Soy Sauce

Nutritional Value USDA
SAUCE,FISH,READY-TO-SERVE
Amount Per 100g
Calories 35
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
341%
Sodium 7851mg
6%
Potassium 288mg
1%
Total Carbohydrate 3g
0%
Dietary Fiber 0g
Sugars 3g
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free

No

Low Fat

Yes

Low Calorie

Yes