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The Art of Distinguishing Traditional and Industrial Fish Sauce

Traditional fish sauce boasts a rich, dark brown hue, prone to slight color variations upon exposure to air. In contrast, industrially produced fish sauce appears lighter in color, with a translucent appearance that remains unchanged by air exposure. We are here to guide you through a simple method to differentiate between these two types of fish sauce.

Administrator

2 September, 2024

Traditional fish sauce has a slightly dark brown color and is prone to changing its shade when exposed to air. On the other hand, industrial fish sauce is lighter in color, appearing clear and unchanged when in contact with the air. We will guide you on how to easily distinguish between these two types of fish sauces.

1. Differentiation Based on Ingredients

Distinguishing Traditional and Industrial Fish Sauce

Traditional Fish Sauce: The primary ingredients are fish and salt, mixed at a ratio of 3 fish to 1 salt or 10 fish to 4 salt. The mixture is then soaked, fermented, and marinated for an extended period, typically ranging from 6 months to a year.

Industrial Fish Sauce: This variety contains approximately 20 different ingredients, including water, salt, sugar, flavor enhancers, preservatives, essence of anchovy, thickeners, and emulsifiers.

2. Differentiation Based on Nitrogen Content

Traditional Fish Sauce: Boasts a high nitrogen content, ranging from 30 to 40 degrees. In contrast, industrial fish sauce has an even higher nitrogen level, falling between 45 and 90 degrees.

You can find information about the nitrogen content on the label affixed to the product.

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3. Differentiation Based on Color

Traditional fish sauce has a strong aroma and a clear, slightly dark color

Traditional Fish Sauce: Exhibits a golden-brown to reddish-brown hue. Once opened and exposed to air for several hours, it tends to darken due to the absence of additives in the production process.

Industrial Fish Sauce: Presents with appealing colors that remain unchanged even when left exposed to outside air, thanks to the use of colorants and additives.

4. Differentiation Based on Taste and Smell

Traditional Fish Sauce: Characterized by a salty and sharp taste, with a hint of natural sweetness on the tip of the tongue. It has a strong aroma and a clear, slightly dark appearance.

Industrial Fish Sauce: Offers a mild sweetness and is easier on the palate. It appears clearer and lighter in color.

5. Differentiation Based on Price

Traditional Fish Sauce: Typically priced higher, ranging from VND 60,000 to VND 80,000 per bottle. Premium varieties can cost over VND 100,000.

Industrial Fish Sauce: Considerably more affordable than its traditional counterpart.

Additionally, you can test the quality of the fish sauce by exposing it to light and then inverting the bottle. If the liquid appears clear, it’s safe to consume; if there’s sediment, it’s best to avoid it.

With these simple differentiation methods, you can select the best-tasting and healthiest fish sauce option. We wish you wise choices that ensure your well-being and satisfaction.

Frequently asked questions

Traditional fish sauce is made by fermenting fish with salt in wooden barrels for at least 12 months, resulting in a deep brown color and a strong, pungent flavor. Industrial fish sauce, on the other hand, is typically made with a faster process of extracting protein from fish by pressing or centrifuging, resulting in a lighter color and a milder taste.

Traditional fish sauce will have a deeper, darker brown color compared to industrial fish sauce. It will also have a stronger, more pungent smell and taste. The production method of traditional fish sauce is also usually indicated on the bottle, and it will often be more expensive than industrial fish sauce due to the longer fermentation process.

Traditional fish sauce is believed to have a more complex and robust flavor that can enhance the taste of dishes. It is also said to be richer in nutrients and beneficial amino acids due to the longer fermentation process. Additionally, traditional fish sauce is often free from artificial additives and preservatives, making it a more natural choice.

One potential downside is the stronger flavor of traditional fish sauce, which may be too overpowering for some dishes. Additionally, due to the longer fermentation process, traditional fish sauce may have a higher salt content, so it should be used in moderation for those watching their sodium intake.

Fish sauce should be stored in a cool, dry place, away from direct sunlight. Once opened, it is best to keep it refrigerated to prolong its freshness. With proper storage, fish sauce can last for up to two years.