What Is Fish Sauce?
Fish sauce is a clear, brown, pourable seasoning made by fermenting small fish (usually anchovies) with plenty of salt for months or years, then straining it. It is known as “nuoc mam” in Vietnam and “nam pla” in Thailand.
Although its smell is pungent, a small amount adds intense salty umami depth to food. It is a staple flavoring in Southeast Asian cuisines and is used instead of salt or soy sauce to add character.
Fish Sauce Nutrition Facts
Fish sauce contains approximately 35 kcal of energy and some protein per 100 ml; its most notable feature is its very high sodium content. Because it is used in very small amounts, it contributes little energy per serving.
How Should Fish Sauce Be Used?
Because it is very high in sodium, fish sauce should be used sparingly, and any additional salt in the dish should be reduced accordingly. People with fish or seafood allergies should not consume it.
This is general information. Fish sauce is a food and is not a substitute for medical treatment. It is high in sodium and is not suitable for people with a fish allergy.
How to Choose Fish Sauce
Good fish sauce is clear, amber-brown, and made primarily with fish and salt, as shown on the ingredient list. Cloudy, excessively dark products with many additives are less desirable.
- The color should be clear amber-brown.
- The ingredients should be primarily fish and salt.
- Avoid cloudy products with excessive additives.
How to Store Fish Sauce
Fish sauce keeps for a long time in a sealed bottle in a cool, dark place; its high salt content acts as a natural preservative and gives it a long shelf life. Keeping it in a cool place after opening also preserves its flavor.
Using Fish Sauce in the Kitchen
Fish sauce is used in stir-fries, soups, dipping sauces, and marinades in Thai, Vietnamese, and Filipino cuisines; even a small amount adds intense umami to a dish. Balanced with lemon, sugar, and hot pepper, it forms the base of well-known dipping sauces.
How Much Fish Sauce Should You Use?
One or two 4 ml measures are enough for most dishes; because fish sauce is very salty, add it a little at a time and taste as you go, reducing any additional salt accordingly.
Frequently Asked Questions
Does the smell of fish sauce carry over into food?
The pungent smell in the bottle mellows during cooking; rather than a distinct fishy odor, it leaves a deep, salty umami flavor in the dish.
What can be used instead of fish sauce?
For people who do not eat fish, soy sauce or mushroom-based umami seasonings can be a roughly comparable alternative; the taste will not be exactly the same.
Can fish sauce spoil?
Its high salt content gives it a long shelf life; its color may darken over time, but it keeps for a long time when stored in a cool, dark place.