Fish Sauce

It's a liquid condiment derived from fish that have been allowed to ferment. It's a staple ingredient in many cuisines, particularly Thai and Vietnamese cooking, where it's used to add depth, saltiness, and a savory taste to dishes.

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Fish sauce is made by mixing fish, usually small fish like anchovies, with salt and letting the mixture ferment for several months to years. During this time, the fish break down, and the resulting liquid is extracted, filtered, and bottled as fish sauce.

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The process of making fish sauce is relatively simple. Small fish and salt are layered in large barrels. The ratio of salt to fish is crucial for preventing spoilage and encouraging fermentation. The mixture is left to ferment, often in the sun, which speeds up the process. This can take anywhere from a few months to several years.

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After fermentation, the liquid that naturally seeps from the fish is collected. This is the raw fish sauce. The collected liquid is often filtered and sometimes pasteurized to ensure it's safe to eat and to improve its clarity and flavor. Due to it's strong, pungent smell, use it sparingly in your recipes.

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Despite its strong odor, when mixed into dishes, it imparts a rich umami flavor without overwhelming with a fishy taste. Here are some common uses: It's used as a seasoning in stir-fries, soups, and stews, enhancing the overall flavor profile of the dish.

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Fish sauce serves as a foundational ingredient in many dipping sauces, marinades, and salad dressings. A few drops can be added to dishes as a substitute for salt, giving a burst of umami. Fish sauce is high in sodium, making it a potent flavor enhancer but also something to use in moderation, especially for those of us watching our salt intake.

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It also contains some protein and vitamins and minerals derived from the fermented fish, though fish sauce is typically consumed in small amounts, it's not likely to contribute significantly to daily nutritional value.

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