The Ultimate Guide to Fish Sauce: A Flavorful Condiment

As a distinctive flavor enhancer in Vietnamese cuisine, fish sauce is a staple in every household's kitchen. However, not everyone knows how to properly distinguish, select, and use this condiment in a way that is both delicious and safe for one's health. Join us as we explore the intricacies of this beloved seasoning and discover the secrets to choosing and using the best fish sauce for your culinary creations.

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There are many types of fish sauce available on the market: traditional fish sauce, vegetarian fish sauce, and industrial fish sauce. How are they different? How should fish sauce be used properly?

1. Distinguishing the types of fish sauce

Traditional Fish Sauce

Main Ingredients: Fish and salt, fermented for a long period.

Color: Straw-colored or reddish-brown. It turns darker when exposed to air after a few hours.

Taste and Flavor: Intense flavor, high salinity, and quite sharp. However, even when mixed with other ingredients, you will still taste the sweetness.

Aroma: A strong, characteristic fragrance. With a gentle stir, you will easily notice the distinct scents of sea salt and fish.

Nitrogen Content: Usually 10 degrees or higher. Those above 25 degrees are fish sauce concentrates or fish sauce ears, and those above 30 degrees are special versions of these two types.

Shelf Life: 2-3 years, 30-45 days after opening. If there is salt sediment at the bottom of the bottle, you can still use it with peace of mind without worrying about negative health effects.

Ready-Mixed Fish Sauce

Main Ingredients: Fish sauce (30%-40%), sugar, vinegar, garlic, and chili.

Color: Straw-colored with clarity, plus finely chopped garlic and chili, very attractive.

Taste and Flavor: A harmonious blend of fish sauce and other ingredients. It has a mild sweetness and salinity, easy to eat.

Aroma: Despite the variety of ingredients, they all enhance the fragrance of the fish sauce. When stirred evenly or warmed, you will perceive the scents of garlic and vinegar more clearly.

Nitrogen Content: Depending on the type of fish sauce used, the nitrogen content varies. Typically, it ranges from 10 to 15 degrees.

Shelf Life: 12 months, and for opened bottles, it is best to consume within 1 week.

Vegetarian Fish Sauce

Main Ingredients: Sea salt, soybeans, pineapples, and natural fermentation.

Color: Dark reddish-brown with a slight thickness. After an hour of air exposure, it turns significantly darker, sometimes almost black.

Taste and Flavor: Rather bland compared to other types of fish sauce. It has a strong sweetness but maintains a vegetable freshness.

Aroma: A subtle fragrance of beans and pineapples. Although made from vegetables, vegetarian fish sauce still contains flavoring agents that impart a mild fishy aroma characteristic of seawater.

Nitrogen Content: Many people believe that vegetarian fish sauce has no nitrogen content. However, it does contain vegetable protein (5-6 degrees), which is beneficial for health.

Shelf Life: 12 months, to be used within 30 days of opening.

Industrial Fish Sauce (Dipping Sauce)

Main Ingredients: Salt, sugar, flavor enhancers, preservatives, and fish essence.

Color: Yellow-brown with attractive clarity. If the color remains unchanged when exposed to air for an hour, it may contain artificial colors, which are not good for health.

Taste and Flavor: Intense salinity with a blend of sharp sweetness. Compared to traditional fish sauce and vegetarian fish sauce, it is quite watery.

Aroma: A mild fragrance of seawater. Even when heated, the sea salt scent remains faint. It can easily be used to make various dipping sauces without adding water.

Nitrogen Content: Less than 10 degrees of nitrogen, indicating a low nutritional content.

Shelf Life: 12 months, and it is best to consume within 30 days of opening.

2. Choosing the right fish sauce

Color: Opt for fish sauce with a reddish-brown, straw-colored, or reddish-brown hue and clarity. Avoid murky, green, or grayish fish sauce.

Aroma and Taste: High-quality fish sauce will have a strong, characteristic fragrance of salt and fish, with a rich taste and sweet aftertaste. Vegetarian fish sauce will have a bean fragrance, a mild taste, and a pleasant sweetness. Avoid products with initial sweetness or sharpness.

Nitrogen Content: Traditional fish sauces typically have a high nitrogen content and, therefore, do not require preservatives.

Notes:

– Fish sauce concentrate and fish sauce ears do not freeze when placed in the freezer.

– Fish sauce that does not change color when left in the air for an hour may contain artificial colors and chemicals that are harmful to health.

– Higher nitrogen content does not always equate to better taste; it depends on the manufacturer’s recipe.

– Choose products from reputable and quality manufacturers with clear origins. Do not buy fish sauce with unclear labels and uncertain production processes that do not guarantee food safety.

3. Safe usage of fish sauce

The body’s systems, especially the digestive and excretory systems, are not yet fully developed in infants. Therefore, the use of fish sauce, which is high in salinity and nitrogen content, can stimulate continuous cell activity, negatively affecting their health. Thus, fish sauce should not be given to children under 1 year of age.

For older children, mothers can use a small amount of fish sauce, about 1 teaspoon per day. If you want to use more, consult your doctor.

Fish sauce also contains high levels of sodium. When giving fish sauce to children, mothers should balance the amount of sodium absorbed into the body through their daily diet.

– 1-3 years old: 1.5g/day

– 4-8 years old: 1.9g/day

– 9-13 years old: 2.2g/day

– 14-18 years old: 2.3g/day

People with kidney, bone, blood pressure, diabetes, or cardiovascular problems should not consume fish sauce. It can increase the absorption of sugar, energy, and fat, negatively impacting health.

Add fish sauce only when the food is almost cooked. Prolonged boiling will cause a significant loss of vitamins and essential minerals in the fish sauce.

4. Using fish sauce for different dishes

– Boiling or steaming: Use pure fish sauce without dilution. Add chili and lemon to taste. Fish sauce will enhance the natural sweetness of the food and ensure the provision of essential nutrients.

– Frying: Often accompanied by ready-mixed fish sauce with a sweet and sour taste to prevent greasy flavors. You can also use other types of fish sauce, diluted and mixed with garlic, chili, lemon, and sugar.

– Soup: Only add fish sauce after turning off the heat. This will prevent the soup from turning sour and retain the large amount of vitamins in the fish sauce that would otherwise be lost due to boiling and evaporation.

– Stewing: When the meat or fish is almost cooked and starting to soften, add a little fish sauce to enhance the flavor and texture. High temperatures during stewing can cause a significant loss of vitamins and minerals, so it is best to use industrial fish sauce for this cooking method.

– Do not use fish sauce with stewed shrimp or prawns. It will diminish their flavor and reduce calcium absorption.

For more information:

Frequently asked questions

Fish sauce is a condiment made from fermented fish that is salty, savory, and briny in flavor. It is made by packing fish or fish parts with salt in a barrel, then allowing it to ferment for several months to a year.

Fish sauce is a key ingredient in many Asian cuisines, particularly in Southeast Asian countries like Vietnam, Thailand, and the Philippines. It is used to add a savory, umami flavor to dishes, and is commonly used in soups, stir-fries, curries, and as a dipping sauce or condiment.

Fish sauce adds a unique flavor to dishes that is hard to replicate with other ingredients. It is high in protein and amino acids, and its fermentation process produces healthy bacteria that can aid in digestion. It is also a good source of vitamins and minerals, including B vitamins, iron, and selenium.

Yes, there are several varieties of fish sauce, which can vary based on the type of fish used, the region it is produced in, and the fermentation process. For example, Vietnamese fish sauce is typically made with anchovies, while Thai fish sauce may use a variety of fish and include added ingredients like garlic or chilis.

When choosing a fish sauce, look for one that has a clear, amber color and a strong, savory aroma. Check the ingredients list to ensure that fish and salt are the only, or at least the primary, ingredients. Avoid sauces with added preservatives or artificial flavors. Also, consider the sodium content if you are watching your salt intake.
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