Fish Sauce

What Is Fish Sauce?

Fish sauce is a clear brown, liquid seasoning obtained by fermenting small fish (mostly anchovies) with plenty of salt for months to years, then straining the liquid. It is known as "nuoc mam" in Vietnam and "nam pla" in Thailand.

Although its smell is sharp, a small amount adds an intense salty-umami depth to a dish. It is a fundamental flavoring of Southeast Asian cuisines and is used in place of salt or soy sauce to add character.

Nutritional Values of Fish Sauce

Fish sauce contains approximately 35 kcal of energy and some protein per 100 milliliters; its most notable characteristic is its very high sodium content. Since it is used in very small amounts, its energy share per serving is low.

How Should Fish Sauce Be Used?

Since its sodium content is very high, fish sauce should be used sparingly, and any additional salt in the dish should be reduced accordingly. Those with fish or seafood allergies should not consume it.

This information is general; fish sauce is a food, not a substitute for medical treatment. It is high in sodium and not suitable for those with fish allergies.

How to Choose Fish Sauce

Good fish sauce is clear, amber-brown in color, with an ingredients list dominated by fish and salt. Cloudy, overly dark samples with many additives are less desirable.

• Color should be clear amber-brown
• Ingredients should be predominantly fish and salt
• Cloudy, heavily additive-laden products should not be preferred

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, giving it a long shelf life. Keeping it in a cool place after opening also preserves its taste.

Using Fish Sauce in the Kitchen

Fish sauce is used in Thai, Vietnamese, and Filipino cuisine in stir-fries, soups, dipping sauces, and marinades; even a small amount adds intense umami to a dish. Balanced with lemon, sugar, and chili, it forms the base of famous dipping sauces.

How Much Fish Sauce Should Be Used?

One to two teaspoons is enough for most dishes; since its saltiness is high, it should be added little by little, tasting as you go, and the additional salt adjusted accordingly.

Frequently Asked Questions

Does the smell of fish sauce carry into the dish?

The sharp smell in the bottle mellows once cooked; the dish is left not with a strong fishy smell, but with a deep salty-umami flavor.

What can be used instead of fish sauce?

For those who don't eat fish, soy sauce or mushroom-based umami seasonings can serve as an approximate alternative; the taste won't be exactly the same.

Does fish sauce go bad?

It lasts a long time thanks to its high salt content; its color may darken over time, but it has a long shelf life when stored in a cool, dark place.