What is a fish sauce?

Fish sauce is a spice of fermented fish. A number of different types are used around the world that are made in different ways from the assortment of species. The spice is most associated with Asian cuisine, because many Asian nations use it considerably. However, it also appears in the west and the sauce has a very long history.

The fish sauce base is naturally a fish. Some manufacturers use salt -secreting fish, while others use fresh fish, dried fish or cooked fish. Ančovičky are a common choice, but other types can also be used, and some recipes actually call only for fish, while others use the whole. Fish are wrapped in barrels with or without spices and salt is also added. Then it allows ferment, resulting in pale brown liquid, which smells quite intense and gives the food a rich salty taste to which it is added.

Roots of fish sauce in Asia are ancient and spices have been developed in many countries to pride in a place onPolice. It can be called nuoc mam , nam plays, patis or Bagong monamon , depending on the nation. Asian cuisine also includes a related family of fermented fish traps and spices. This product can be added to immersion of sauces included in the spices for fries and sprinkled into bandages for salads and meat. Depending on the nation, it can be used almost as a flavored salt or soy sauce, because a combination of salt and fermented fish packages quite taste.

In the west, this spice has been produced for thousands of years, although it has evolved slightly from truly fermented fish. The first example was Garum , the spice of Romans from Anchovies and the assortment of other caught fish. Garum was a decisive component in Roman cooking, and it was carried throughout the Roman Empire. Modern descendant Garum is a worcestershire sauce, a popular British spice.

straight fish sauce tends to be tremendously strong and salty. Usually added to meals with moderate and cut ingredients aso is citrus juice and sugar. The sleeping taste mates well with a wide range of ingredients, especially in Asian cuisine, which is designed to take advantage of the unique taste. Many Asian markets store the range of these sauces and some western shops also do, usually in the Asian ingredients section.