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{{short description|Condiment made from fish}} |
{{short description|Condiment made from fish}} |
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{{Use dmy dates|date=June 2020}} |
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| country = Ancient China<ref name="history"/> and Ancient Greece<ref name="McGee"/> |
| country = Ancient China<ref name="history" /> and Ancient Greece<ref name="McGee" /> |
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| region = [[Southeast Asia]] and [[East Asia]] |
| region = [[Southeast Asia]] and [[East Asia]] |
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| national_cuisine = [[Burmese cuisine|Burma]], [[Cambodian cuisine|Cambodia]], [[Chinese cuisine|China]], [[Indonesian cuisine|Indonesia]], [[Lao cuisine|Laos]], [[Malaysian cuisine|Malaysia]], [[Filipino cuisine|Philippines]], [[Taiwanese cuisine|Taiwan]], [[Thai cuisine|Thailand]], and [[Vietnamese cuisine|Vietnam]] |
| national_cuisine = [[Burmese cuisine|Burma]], [[Cambodian cuisine|Cambodia]], [[Chinese cuisine|China]], [[Indonesian cuisine|Indonesia]], [[Lao cuisine|Laos]], [[Malaysian cuisine|Malaysia]], [[Filipino cuisine|Philippines]], [[Taiwanese cuisine|Taiwan]], [[Thai cuisine|Thailand]], and [[Vietnamese cuisine|Vietnam]] |
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{{Japanese cuisine}} |
{{Japanese cuisine}} |
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'''Fish sauce''' is a liquid [[condiment]] made from fish or [[krill]] that have been coated in [[salt]] and fermented for up to two years.<ref name="McGee">{{ |
'''Fish sauce''' is a liquid [[condiment]] made from fish or [[krill]] that have been coated in [[salt]] and fermented for up to two years.<ref name="McGee">{{Cite book |last=McGee |first=Harold |title=On Food and Cooking: The Science and Lore of the Kitchen |publisher=Scribners |edition=Kindle}}</ref><ref>{{Cite journal |last=Abe |first=Kenji |last2=Suzuki |first2=Kenji |last3=Hashimoto |first3=Kanehisa |date=1979 |title=Utilization of Krill as a Fish Sauce Material |journal=Nippon Suisan Gakkaishi |volume=45 |issue=8 |pages=1013–1017 |doi=10.2331/suisan.45.1013 |doi-access=free}}</ref>{{RP|234}} It is used as a staple seasoning in [[East Asian cuisine]] and [[Southeast Asian cuisine]], particularly [[Burmese cuisine|Myanmar]], [[Cambodian cuisine|Cambodia]], [[Chinese cuisine|China]], [[Indonesian cuisine|Indonesia]], [[Lao cuisine|Laos]], [[Malaysian cuisine|Malaysia]], [[Filipino cuisine|Philippines]], [[Taiwanese cuisine|Taiwan]], [[Thai cuisine|Thailand]], and [[Vietnamese cuisine|Vietnam]]. Some [[garum]]-related fish sauces have been used in the West since the Roman times. |
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Because of its ability to impart a savory [[umami]] flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its [[glutamate]] content.<ref>{{Cite web |title=Seashore Foraging & Fishing Study: From Poot-Poot to Fish Sauce to Umami to MSG |url=http://www.coconutstudio.com/Fish%20Sauce.htm |url-status=unfit |archive-url=https://web.archive.org/web/20090218145531/http://coconutstudio.com/Fish%20Sauce.htm |archive-date=18 February 2009 |access-date=2009-09-06}}</ref> |
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Fish sauce is |
Fish sauce is used as a seasoning during or after cooking, and as a base in [[dipping sauce]]s. [[Soy sauce]] is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor.<ref name="McGee" />{{RP|234}} |
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== History == |
== History == |
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=== Asia === |
=== Asia === |
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Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in [[China]] 2300 years ago.<ref name="history">{{ |
Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in [[China]], 2300 years ago.<ref name="history">{{Cite web |last=Butler |first=Stephanie |date=2012-07-20 |title=Ketchup: A Saucy History |url=http://www.history.com/news/hungry-history/ketchup-a-saucy-history |access-date=2017-04-04 |website=History}}</ref> During the [[Zhou dynasty]] of ancient China, fish fermented with soybeans and salt was used as a condiment.<ref name="web1">{{Cite web |title=调料文化:酱油的由来 |url=http://big5.xinhuanet.com/gate/big5/www.godpp.gov.cn/wmzh/2007-10/11/content_11376810.htm |access-date=2018-06-21 |publisher=Big5.xinhuanet.com}}</ref><ref>[[:zh:酱]]</ref> By the time of the [[Han dynasty]], soy beans were fermented without the fish into [[soy paste]] and its by-product [[soy sauce]],<ref name="needham2000">{{Cite book |last=Hsing-Tsung |first=Huang |title=Joseph Needham: Science and Civilisation in China, Vol.6, Part 5 |date=2000 |publisher=Cambridge University Press |isbn=0521652707}}</ref>{{RP|346, 358-359}} with fermented fish-based sauces developing separately into fish sauce.<ref>{{Cite book |last=Kurlansky |first=Mark |url=https://books.google.com/books?id=kK7ec92n5x8C |title=Salt: A World History |publisher=Walker and Co. |year=2002 |isbn=978-0-8027-1373-5 |location=New York |page=20}}</ref> A fish sauce, called ''kôechiap'' in [[Hokkien]] Chinese, or ''[[kecap]]'' in Indonesia might be the precursor of [[ketchup]].<ref>{{Cite news |last=Gandhi |first=Lakshmi |date=2013-12-03 |title=Ketchup: The All-American Condiment That Comes From Asia |work=NPR |url=https://www.npr.org/sections/codeswitch/2013/12/02/248195661/ketchup-the-all-american-condiment-that-comes-from-asia |access-date=2017-04-04}}</ref><ref name="McGee" />{{RP|233}} |
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By 50–100 BC, demand for fish sauces and [[fish paste]]s in China had fallen drastically, with fermented bean products |
By 50–100 BC, demand for fish sauces and [[fish paste]]s in China had fallen drastically, with fermented bean products has become a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia. Food scholars traditionally divide East Asia into two distinct condiment regions, separated by a bean-fish divide: Southeast Asia, mainly using fermented fish (Vietnam, Thailand, Cambodia), and Northeast Asia, using mainly fermented beans (China, Korea, Japan). Fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of the southern provinces Guangdong and Fujian.<ref>{{Cite news |last=Lim |first=Lisa |date=2017-07-21 |title=When China invented ketchup in 300BC, and how it morphed from a preserved fish sauce to sweet tomato gloop |work=South China Morning Post |url=http://www.scmp.com/magazines/post-magazine/article/2103418/when-china-invented-ketchup-300bc-and-how-it-morphed |access-date=2018-11-25}}</ref> |
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=== Europe === |
=== Europe === |
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Fish sauces were widely used in ancient Mediterranean cuisine. The earliest recorded production was between 4th–3rd century BC by the Ancient Greeks, who fermented scraps of fish called ''[[Garum|garos]]'' into one.<ref name="McGee"/>{{RP|235}}<ref>{{ |
Fish sauces were widely used in ancient [[Mediterranean cuisine]]. The earliest recorded production was between 4th–3rd century BC by the Ancient Greeks, who fermented scraps of fish called ''[[Garum|garos]]'' into one.<ref name="McGee" />{{RP|235}}<ref>{{Cite book |last=Farnworth |first=Edward R. |url=https://archive.org/details/handbookfermente00farn |title=Handbook of Fermented Functional Foods |date=2003 |publisher=CRC Press |isbn=0849313724 |location=Boca Raton, Florida |page=[https://archive.org/details/handbookfermente00farn/page/n34 22] |url-access=limited}}</ref> It is believed to have been made with a lower salt content than modern fish sauces.<ref>{{Cite web |last=Grainger |first=Sally |title=Fish Sauce: An Ancient Condiment |url=http://www.kcrw.com/etc/programs/gf/gf111001dashboard_dining_tha |access-date=26 October 2011 |website=Good Food SAT 1 OCT 2011 |publisher=National Public Radio}}</ref> |
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The [[Ancient Rome|Romans]] made a similar condiment called either [[garum]] or liquamen.<ref name="McGee"/>{{RP|235}} According to [[Pliny the Elder]], "garum consists of the guts of fish and other parts that would otherwise be considered refuse |
The [[Ancient Rome|Romans]] made a similar condiment called either [[garum]] or liquamen.<ref name="McGee" />{{RP|235}} According to [[Pliny the Elder]], "garum consists of the guts of fish and other parts that would otherwise be considered refuse so that garum is really the liquor from putrefaction."<ref>[https://www.loebclassics.com/view/pliny_elder-natural_history/1938/pb_LCL418.435.xml?readMode=recto Natural History] Pliny, the Elder. LoebClassics.com</ref> Garum was made in the Roman outposts of Spain almost exclusively from mackerel by salting the scrap fish innards, and then sun fermenting the flesh until it fell apart, usually for several months. The brown liquid would then be strained, bottled, and sold as a condiment. Remains of Roman fish salting facilities can still be seen, including in [[Roman fish salting factory|Algeciras]] in Spain and near [[Roman ruins of Creiro|Setúbal]] in Portugal. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards.<ref name="McGee" />{{RP|235}} |
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Garum was ubiquitous in Classical Roman cooking. Mixed with wine it was known as ''oenogarum'', or with vinegar, ''oxygarum'', or mixed with honey, ''meligarum''. ''Garum'' was one of the trade specialties in [[Hispania Baetica]].<ref>{{ |
Garum was ubiquitous in Classical Roman cooking. Mixed with wine it was known as ''oenogarum'', or with vinegar, ''oxygarum'', or mixed with honey, ''meligarum''. ''Garum'' was one of the trade specialties in [[Hispania Baetica]].<ref>{{Cite book |last=Wilkinson |first=Paul |title=Pompeii: The Last Day |date=2003 |publisher=BBC |isbn=9780563487708 |location=London |chapter=Introduction}}</ref>{{Page needed|date=April 2017}} ''Garum'' was frequently maligned as smelling bad or rotten, being called, for example, "evil-smelling fish sauce"<ref>{{Cite journal |last=Curtis |first=Robert I. |date=1 January 1983 |title=In Defense of Garum |journal=The Classical Journal |volume=78 |issue=3 |pages=232–240 |jstor=3297180}}</ref> and is said to be similar to modern ''[[Colatura di Alici]]'', a fish sauce used in [[Neapolitan cuisine]].{{who|date=May 2017}} |
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In [[English language|English]] ''garum'' was formerly translated as '' |
In [[English language|English]] ''garum'' was formerly translated as ''fish pickle''. The original [[Worcestershire sauce]] is a related product because it is fermented and contains anchovies. |
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== Difference from oyster sauce == |
== Difference from oyster sauce == |
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While fish sauce and oyster sauce are both briny and may have related histories, they are different products. Fish sauce is watery, clear and salty, whereas oyster sauce is made by reducing oyster extracts and therefore sweeter with a hint of salt and not as strong an aroma as fish sauce.<ref>{{Cite web|title=How to Use Fish Sauce|url=https://www.thespruceeats.com/thai-fish-sauce-nam-pla-overview-3217088|access-date=2021-05-20|website=The Spruce Eats|language=en}}</ref> |
While fish sauce and oyster sauce are both briny and may have related histories, they are different products. Fish sauce is watery, clear, and salty, whereas oyster sauce is made by reducing oyster extracts and therefore sweeter with a hint of salt and not as strong an aroma as fish sauce.<ref>{{Cite web |title=How to Use Fish Sauce |url=https://www.thespruceeats.com/thai-fish-sauce-nam-pla-overview-3217088 |access-date=2021-05-20 |website=The Spruce Eats |language=en}}</ref> |
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==Ingredients and manufacture== |
==Ingredients and manufacture== |
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[[File:Phu_quoc_fabication_de_nuoc_mam.jpg|thumb|left|Fish sauce fermentation containers in [[Phú Quốc]], Vietnam]] |
[[File:Phu_quoc_fabication_de_nuoc_mam.jpg|thumb|left|Fish sauce fermentation containers in [[Phú Quốc]], Vietnam]] |
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Fish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fish [[blood]] or [[viscera]]. Most modern fish sauces contain only fish and [[edible salt|salt]], usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add [[herb]]s and [[spice]]s. For modern fish sauces, fish or shellfish |
Fish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fish [[blood]] or [[viscera]]. Most modern fish sauces contain only fish and [[edible salt|salt]], usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add [[herb]]s and [[spice]]s. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%. It is then sealed in a closed container for up to two years.<ref name="McGee" />{{RP|234}} |
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Once the original draft has been made, some fish sauces will be produced through a re-extraction of the fish mass via boiling. To improve the visual appearance and add taste, second-pass fish sauces often have added caramel, molasses, or roasted rice.<ref name="McGee"/>{{RP|234}} They are thinner, and less costly. Some volume manufacturers of fish sauce will also water down a first-press to manufacture more |
Once the original draft has been made, some fish sauces will be produced through a re-extraction of the fish mass via boiling. To improve the visual appearance and add taste, second-pass fish sauces often have added caramel, molasses, or roasted rice.<ref name="McGee" />{{RP|234}} They are thinner, and less costly. Some volume manufacturers of fish sauce will also water down a first-press to manufacture more products. |
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Fish sauce that has been only briefly fermented has a pronounced fishy taste. Extended fermentation reduces this and gives the product a [[nut (fruit)|nuttier]], richer and more savory flavor.{{according to whom|date=June 2014}} An anonymous article, "Neuc-num", in [[Denis Diderot|Diderot]] and [[Jean le Rond d'Alembert|d'Alembert]]'s 18th-century [[Encyclopédie]], states: "It is said that Europeans become accustomed enough to this type of sauce".<ref>{{ |
Fish sauce that has been only briefly fermented has a pronounced fishy taste. Extended fermentation reduces this and gives the product a [[nut (fruit)|nuttier]], richer and more savory flavor.{{according to whom|date=June 2014}} An anonymous article, "Neuc-num", in [[Denis Diderot|Diderot]] and [[Jean le Rond d'Alembert|d'Alembert]]'s 18th-century [[Encyclopédie]], states: "It is said that Europeans become accustomed enough to this type of sauce".<ref>{{Cite web |last=Diderot |first=Denis |title=Fish Sauce |url=http://quod.lib.umich.edu/cgi/t/text/text-idx?c=did;cc=did;rgn=main;view=text;idno=did2222.0002.783 |access-date=1 April 2015 |website=The Encyclopedia of Diderot and d'Alembert Collaborative Translation Project}}</ref> |
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== Regional variations == |
== Regional variations == |
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=== Southeast Asia === |
=== Southeast Asia === |
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Southeast Asian fish sauce is often made from [[anchovy|anchovies]], salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via [[osmosis]]. |
Southeast Asian fish sauce is often made from [[anchovy|anchovies]], salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via [[osmosis]]. |
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====Cambodia==== |
====Cambodia==== |
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[[File:Neary Khmer, 2018-01-02 (004).jpg|thumb|Cambodian sweet fish sauce mixed with chopped [[chili pepper]]s and slices of [[garlic]]]] |
[[File:Neary Khmer, 2018-01-02 (004).jpg|thumb|Cambodian sweet fish sauce mixed with chopped [[chili pepper]]s and slices of [[garlic]]]] |
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In [[Cambodia]], fish sauce is called ''tik trei'' ({{lang-km|ទឹកត្រី}}, {{lang|km-latn|tœ̆k trei}}). Just like ''[[prahok]]'', it is believed to date back to the [[Cambodia#Pre-Angkorian and Angkorian era|pre-Angkorean era]]. Industrially fish sauce is produced by mixing ''trei aing keuy'' or [[anchovy|anchovies]] with [[coarse salt]] and fermenting it in large wooden [[barrel|vats]]. Over the period of six to eight months, it is distilled five times, before being transferred into jars and sun-fermented for the final 2–3 months. The most famous fish sauce is produced in the [[Kampot Province]]. Food Production Company of Kampot produces a speciality fish sauce containing [[roe]].<ref>{{ |
In [[Cambodia]], fish sauce is called ''tik trei'' ({{lang-km|ទឹកត្រី}}, {{lang|km-latn|tœ̆k trei}}). Just like ''[[prahok]]'', it is believed to date back to the [[Cambodia#Pre-Angkorian and Angkorian era|pre-Angkorean era]]. Industrially fish sauce is produced by mixing ''trei aing keuy'' or [[anchovy|anchovies]] with [[coarse salt]] and fermenting it in large wooden [[barrel|vats]]. Over the period of six to eight months, it is distilled five times, before being transferred into jars and sun-fermented for the final 2–3 months. The most famous fish sauce is produced in the [[Kampot Province]]. Food Production Company of Kampot produces a speciality fish sauce containing [[roe]].<ref>{{Cite book |last=Thaitawat |first=Nusara |title=The Cuisine of Cambodia |date=2000 |publisher=Nusara & Friends Co. Ltd. |isbn=978-9-748-77885-3 |location=Thailand |page=31}}</ref> Fish sauce is mixed with sugar, [[lime juice]], [[chili pepper]]s and crushed [[roasted peanuts]] to create sweet fish sauce, which is the most popular dipping sauce in Cambodia.<ref>{{Cite web |date=6 July 2017 |title=Sweet Fish Sauce |url=https://www.cambodiarecipe.com/recipe/sweet-fish-sauce/ |access-date=15 March 2020 |website=Cambodian Recipes}}</ref> |
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==== Indonesia ==== |
==== Indonesia ==== |
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==== Philippines ==== |
==== Philippines ==== |
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The [[Philippine condiments|Philippine]] fish sauce is known as ''patis''. It is one of the most important ingredients in Filipino cuisine.<ref>{{ |
The [[Philippine condiments|Philippine]] fish sauce is known as ''patis''. It is one of the most important ingredients in Filipino cuisine.<ref>{{Cite web |title=Patis / Fish Sauce |url=http://www.marketmanila.com/archives/patis-fish-sauce |access-date=13 January 2019 |website=Market Manila}}</ref> ''Patis'' is a by-product of ''[[bagoong]]'' production, which include ''[[bagoong isda]]'' (fermented fish) and ''[[bagoong alamang]]'' (fermented [[krill]]), as well as the rarer ''bagoong macabebe'' (fermented [[oyster]]s) and ''bagoong sisi'' (fermented [[clam]]s). The fish used are typically small like [[sardine]]s, [[anchovies]], [[ambassid]]s, and the [[Juvenile fish|fry]] of larger fish. Unlike other fish sauce variants, the fermented solids are not discarded but are sold as separate products. The ''patis'' is skimmed from the upper layers of fermenting ''bagoong'' and is not pressed. As such, ''patis'' usually takes longer to produce than other types of fish sauce as it is reliant on the readiness of ''bagoong''.<ref name="fib" /><ref name="vv">{{Cite book |last=Van Veen |first=E.M. |url=https://books.google.com/books?id=h6-yzgZaTOAC |title=Advances in Food Research |publisher=Academic Press |year=1953 |isbn=9780080567495 |editor-last=Mrak |volume=4 |page=217 |chapter=Fish Preservation in Southeast Asia |editor-last2=Stewart, G.F.}}</ref><ref name="ffg" /> |
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''Patis'' is nearly always cooked prior to consumption, even when used as an accent to [[salad]]s or other raw dishes. ''Patis'' is also used as an ingredient in cooked dishes, including a rice porridge called ''[[arroz caldo]]'', and as a condiment for fried fish. ''Patis'' is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with [[calamansi]] and [[labuyo chili]]s and used as a dipping sauce.<ref name="olympia">{{ |
''Patis'' is nearly always cooked prior to consumption, even when used as an accent to [[salad]]s or other raw dishes. ''Patis'' is also used as an ingredient in cooked dishes, including a rice porridge called ''[[arroz caldo]]'', and as a condiment for fried fish. ''Patis'' is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with [[calamansi]] and [[labuyo chili]]s and used as a dipping sauce.<ref name="olympia">{{Cite book |last=Olympia |first=Minerva |url=https://www.ncbi.nlm.nih.gov/books/NBK234688/ |title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development |publisher=National Academies Press |year=1992 |chapter=Fermented Fish Products in the Philippines}}</ref><ref name="ffg">{{Cite web |title=Patis - Filipino Fishy Goodness |url=http://oysterfoodandculture.com/2009/06/patis-filipino-fishy-goodness/ |access-date=13 January 2019 |website=Oyster Food and Culture}}</ref><ref>{{Cite web |title=Patis |url=https://www.tagaloglang.com/patis/ |access-date=13 January 2019 |website=TagalogLang}}</ref><ref name="fib">{{Cite web |title=Filipino Icon: Bagoong |url=http://ffemagazine.com/filipino-icon-bagoong/ |access-date=13 January 2019 |website=For Filipinos in Europe}}</ref> |
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Fish sauce in [[Thailand]] is called ''nam pla'' ({{lang-th|น้ำปลา}}). In [[Isan language|Isan]], it is called ''nam pa''. Similar to the Laotian ''padaek'' is ''[[pla ra]]'' ({{lang-th|ปลาร้า}}), also used in [[Thai cuisine]]. In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with ''phrik nam pla'' as a condiment: a mixture of fish sauce, lime juice, and chopped [[bird's eye chili]]es. Sliced garlic is often added to this sauce. |
Fish sauce in [[Thailand]] is called ''nam pla'' ({{lang-th|น้ำปลา}}). In [[Isan language|Isan]], it is called ''nam pa''. Similar to the Laotian ''padaek'' is ''[[pla ra]]'' ({{lang-th|ปลาร้า}}), also used in [[Thai cuisine]]. In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with ''phrik nam pla'' as a condiment: a mixture of fish sauce, lime juice, and chopped [[bird's eye chili]]es. Sliced garlic is often added to this sauce. |
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Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish, ''pla soi'', and sauce made from a salt-water fish, ''pla kratak''. Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best fish sauce |
Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish, ''pla soi'', and sauce made from a salt-water fish, ''pla kratak''. Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best fish sauce called the "base". The dregs are then mixed with water and salt and again fermented for three to four months. This yields a second-grade fish sauce, mostly used in cooking.<ref>{{Cite news |last=Sukphisit |first=Suthon |date=2018-11-25 |title=Fish Tails |work=Bangkok Post |url=https://www.bangkokpost.com/lifestyle/food-and-drinks/1581906/fish-tails |access-date=2018-11-25}}</ref> |
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In 2014, the [[US Food and Drug Administration]] (FDA) banned the import of Thai fish sauces due to lack of information about tests for [[botulinum toxin]]. The toxin can cause death if more than 0.5 [[microgram]] is consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28 were genuine fish |
In 2014, the [[US Food and Drug Administration]] (FDA) banned the import of Thai fish sauces due to a lack of information about tests for [[botulinum toxin]]. The toxin can cause death if more than 0.5 [[microgram]] is consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28 were genuine fish sauces from 18 production sites in 12 provinces. Twenty samples from production sites in eight provinces were adulterated fish sauce. Tests showed that none were contaminated with botulinum toxin types A, B, E, and F and were free of [[clostridium botulinum]] bacteria.<ref>{{Cite news |date=2017-02-06 |title=21 brands of Thai fish sauce free from botulinum toxin |work=Thai PBS |url=http://englishnews.thaipbs.or.th/21-brands-thai-fish-sauce-free-botulinum-toxin/ |access-date=2018-11-25}}</ref> In 2018, rumours again surfaced concerning banned Thai fish sauce.<ref>{{Cite news |date=2018-10-25 |title=FDA denies US ban on fish sauce from Thailand |work=The Nation |url=http://www.nationmultimedia.com/detail/national/30357106 |access-date=25 November 2018}}</ref> |
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==== Vietnam ==== |
==== Vietnam ==== |
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The variety from [[Vietnam]] is called {{lang|vi|nước mắm}}.<ref>{{ |
The variety from [[Vietnam]] is called {{lang|vi|nước mắm}}.<ref>{{Cite book |last=Robuchon |first=Joël |title=[[Larousse Gastronomique]] |date=2009 |publisher=Hamlyn |isbn=9780600620426 |edition=Updated |location=London |page=714}}</ref> Two areas in Vietnam are most famous for producing fish sauce: {{lang|vi|[[Phú Quốc]]|italic=no}} and {{lang|vi|[[Phan Thiết]]|italic=no}}. Popular brands in the US include Mega Chef, Red Boat, 3 Crabs, Golden Boy, and {{lang|vi|Hòn Phan Thiết|italic=no}}.<ref>{{Cite web |last=Hildebrant |first=Kyle |date=2014-02-17 |title=Fish Sauce Taste Test, 13 Brands Compared – Our Daily Brine |url=https://ourdailybrine.com/fish-sauce-taste-test/ |access-date=2017-04-04 |publisher=Ourdailybrine.com}}</ref> |
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Vietnamese fish sauces are made with anchovies, mackerel, scabbard fish and salt. High mercury concentration can be found in larger fish, especially if predator fish like scabbard fish. |
Vietnamese fish sauces are made with anchovies, mackerel, scabbard fish, and salt. High mercury concentration can be found in larger fish, especially if predator fish like scabbard fish. They do not have any additives like sugar, hydrolyzed protein, or preservatives.<ref>{{Cite web |last=Stanton |first=J. |date=2012-05-02 |title=What Are "Hydrolyzed Soy Protein" And "Hydrolyzed Wheat Protein," And Why Are They in Everything? |url=http://www.gnolls.org/3089/what-are-hydrolyzed-soy-protein-and-hydrolyzed-wheat-protein-and-why-are-they-in-everything/ |access-date=2017-04-04 |publisher=Gnolls.org}}</ref> Vietnamese prefer sauces without a strong smell, and transparent with a deep golden amber color. "First press" fish sauce, meaning the sauce is bottled from the first time the fermenting barrels are drained, also indicates quality. Lastly, when measuring the [[nitrogen]] level of fish sauces (N), most fish sauce on the market falls within the mid 20N range. Anything over 30N is considered high-grade, and 40N is optimal.<ref>{{Cite web |title=Everything you want to know about Phu Quoc Fish Sauce |url=http://www.phuquocislandguide.com/phu-quoc-fish-sauce/ |access-date=2017-04-04 |publisher=Phuquocislandguide.com}}</ref> |
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{{lang|vi|[[Nước chấm]]}} is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if [[lime (fruit)|lime]] and [[chili pepper]]s are added. The main components are fish sauce, water, and sugar. |
{{lang|vi|[[Nước chấm]]}} is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if [[lime (fruit)|lime]] and [[chili pepper]]s are added. The main components are fish sauce, water, and sugar. |
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{{lang|vi|[[Fish paste|Mắm]]}} is made much like fish sauce, except that it is not fermented as long, and the fish is kept along with its liquid extract, not just the extract. {{lang|vi|Mắm}} can be used as a base condiment in dipping sauces with additional ingredients or used in soups or stir-fries. |
{{lang|vi|[[Fish paste|Mắm]]}} is made much like fish sauce, except that it is not fermented as long, and the fish is kept along with its liquid extract, not just the extract. {{lang|vi|Mắm}} can be used as a base condiment in dipping sauces with additional ingredients or used in soups or stir-fries. |
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In January 2016, the [[Institute of Food Technologists]] published a study asserting that using Vietnamese fish sauce as a substitute for sodium chloride (salt) in chicken broth, tomato sauce, and coconut curry reduced the amount of sodium chloride by 10 to 25 percent while still maintaining the perceived deliciousness, saltiness, and overall flavor intensity.<ref>{{ |
In January 2016, the [[Institute of Food Technologists]] published a study asserting that using Vietnamese fish sauce as a substitute for sodium chloride (salt) in chicken broth, tomato sauce, and coconut curry reduced the amount of sodium chloride by 10 to 25 percent while still maintaining the perceived deliciousness, saltiness, and overall flavor intensity.<ref>{{Cite journal |last=Huynh |first=Hue Linh |last2=Danhi |first2=Robert |last3=Yan |first3=See Wan |date=27 November 2015 |title=Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties: Salt substitution using fish sauce… |url=https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.13171 |journal=Journal of Food Science |volume=81 |issue=1 |pages=S150–S155 |doi=10.1111/1750-3841.13171 |access-date=30 August 2021}}</ref> |
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=== East Asia === |
=== East Asia === |
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==== China ==== |
==== China ==== |
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In China, fish sauce is called ''yúlù'' ({{lang-zh|s=鱼露|t=魚露|p=yúlù}}, literally "fish dew") and is native to the provinces of Guangdong and Fujian. In Chaoshan cuisine, fish sauce is made with Reeve's shad (''Tenualosa reevesii''), which is unsuitable for direct eating due to being fatty, bony, and odorous.<ref>Flavorful Origins, Season 1, Episode |
In China, fish sauce is called ''yúlù'' ({{lang-zh|s=鱼露|t=魚露|p=yúlù}}, literally "fish dew") and is native to the provinces of Guangdong and Fujian. In Chaoshan cuisine, fish sauce is made with Reeve's shad (''Tenualosa reevesii''), which is unsuitable for direct eating due to being fatty, bony, and odorous.<ref>Flavorful Origins, Season 1, Episode</ref> |
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==== Japan ==== |
==== Japan ==== |
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In Japan, fish sauce is called ''gyoshō'' (魚醤); another name is ''uoshōyu'' (魚醤油), literally 'fish soy sauce |
In Japan, fish sauce is called ''gyoshō'' (魚醤); another name is ''uoshōyu'' (魚醤油), literally 'fish soy sauce. There are several variations used in regional cuisines. ''Ishiru'' in the [[Noto Peninsula]] is made from [[sardine]] and [[Squid (food)|squid]]. [[Shottsuru]], the best-known type of Japanese fish sauce and often used as a synonym for all ''gyoshō'', is from [[Akita Prefecture]] and is mainly made from [[sailfin sandfish]]. ''Ikanago shoyu'' of [[Kagawa Prefecture]] is made from [[sand lance]]. They are used in ''[[nabemono]]'', in salad dressings, and as a flavoring ingredient in [[ramen]] soups. |
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In Korea, fish sauce is called ''eojang'' ({{lang|ko|어장}}). |
In Korea, fish sauce is called ''eojang'' ({{lang|ko|어장}}). |
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Across the [[Korean Peninsula]], ''aekjeot'' ({{lang|ko|액젓}}, literally "liquid ''[[jeotgal]]''"), a type of fish sauce usually made from fermented [[Engraulis japonicus|anchovies]] or [[sand lance]]s, is used as a crucial ingredient in many types of [[kimchi]], both for taste and fermentation.<ref>{{ |
Across the [[Korean Peninsula]], ''aekjeot'' ({{lang|ko|액젓}}, literally "liquid ''[[jeotgal]]''"), a type of fish sauce usually made from fermented [[Engraulis japonicus|anchovies]] or [[sand lance]]s, is used as a crucial ingredient in many types of [[kimchi]], both for taste and fermentation.<ref>{{Cite web |date=2016-11-01 |title=REVIEW | Seoul Kimchi, Upper Brook Street | Confidentials Manchester |url=http://www.manchesterconfidential.co.uk/food-and-drink/korean/review-seoul-kimchi-upper-brook-street |access-date=2017-04-04 |publisher=Manchester Confidential |location=Manchester}}</ref><ref>{{Cite news |title=Thousands prepare kimchi feast for Seoul's poor |work=Channel NewsAsia |url=http://www.channelnewsasia.com/news/lifestyle/thousands-prepare-kimchi-feast-for-seoul-s-poor/3262656.html |url-status=dead |access-date=2016-11-08 |archive-url=https://web.archive.org/web/20161108134827/http://www.channelnewsasia.com/news/lifestyle/thousands-prepare-kimchi-feast-for-seoul-s-poor/3262656.html |archive-date=8 November 2016}}</ref> |
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In [[Jejudo|Jeju island]], ''eoganjang'' ({{lang|ko|어간장}}), made of fermented ''godori'' (young [[Scomber japonicus|chub mackerel]]) or [[Trachurus japonicus|horse mackerel]], is used in place of [[soy sauce]]. |
In [[Jejudo|Jeju island]], ''eoganjang'' ({{lang|ko|어간장}}), made of fermented ''godori'' (young [[Scomber japonicus|chub mackerel]]) or [[Trachurus japonicus|horse mackerel]], is used in place of [[soy sauce]]. |
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=== Europe === |
=== Europe === |
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==== Italy ==== |
==== Italy ==== |
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[[Colatura di Alici]] is an Italian fish sauce originating in the village of [[Cetara, Campania]]. |
[[Colatura di Alici]] is an Italian fish sauce originating in the village of [[Cetara, Campania]]. |
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==See also== |
==See also== |
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{{portal|Food}} |
{{portal|Food}} |
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* {{annotated link|List of Chinese sauces}} |
* {{annotated link|List of Chinese sauces}} |
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* {{annotated link|List of fish sauces}} |
* {{annotated link|List of fish sauces}} |
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==Further reading== |
==Further reading== |
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* Cooks Illustrated (September/October 2015) "Fish Sauce Taste Test" https://www.cooksillustrated.com/taste_tests/1625-fish-sauce |
* Cooks Illustrated (September/October 2015) "Fish Sauce Taste Test" [https://www.cooksillustrated.com/taste_tests/1625-fish-sauce Best Fish Sauces of 2021 | Cook's Illustrated] |
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* Hastings (2015) |
* Hastings (2015) [http://www.journalnow.com/home_food/food/fish-sauce-a-versatile-ingredient-that-works-in-many-cuisines/article_bb1deeb7-5b92-5168-b25d-400a7cbcf30a.html Fish sauce a versatile ingredient that works in many cuisines]. |
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* Hildebrant (2014) [https://ourdailybrine.com/fish-sauce-taste-test/ "Fish Sauce Taste Test, 13 Brands Compared"] from Our Daily Brine |
* Hildebrant (2014) [https://ourdailybrine.com/fish-sauce-taste-test/ "Fish Sauce Taste Test, 13 Brands Compared"] from Our Daily Brine |
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* Murdoch (2004) [https://books.google.com/books?id=Ro3e18nC6psC&pg=PA128 ''Essential Seafood Cookbook''] Seafood sauces, pp. 128–143. [[Murdoch Books]]. {{ISBN|978-1-74045-412-4}}. |
* Murdoch (2004) [https://books.google.com/books?id=Ro3e18nC6psC&pg=PA128 ''Essential Seafood Cookbook''] Seafood sauces, pp. 128–143. [[Murdoch Books]]. {{ISBN|978-1-74045-412-4}}. |
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* Nguyen (2008) [http://vietworldkitchen.typepad.com/blog/2008/11/fish-sauce-buying-guide.html "How to Buy Fish Sauce: A Guide"] from Viet World Kitchen |
* Nguyen (2008) [http://vietworldkitchen.typepad.com/blog/2008/11/fish-sauce-buying-guide.html "How to Buy Fish Sauce: A Guide"] from Viet World Kitchen |
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* {{Cite web |last=Prichep |first=Deena |date=26 October 2013 |title=Fish Sauce: An Ancient Roman Condiment Rises Again |url=https://www.npr.org/blogs/thesalt/2013/10/26/240237774/fish-sauce-an-ancient-roman-condiment-rises-again |access-date=5 November 2013 |publisher=[[NPR]]}} |
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* Rosen (2013) [https://www.theatlantic.com/international/archive/2013/11/can-fish-sauce-be-vietnams-champagne/281071/ "Can Fish Sauce Be Vietnam's Champagne?"] from The Atlantic |
* Rosen (2013) [https://www.theatlantic.com/international/archive/2013/11/can-fish-sauce-be-vietnams-champagne/281071/ "Can Fish Sauce Be Vietnam's Champagne?"] from The Atlantic |
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* {{cite web |url=https://www.npr.org/blogs/thesalt/2013/10/26/240237774/fish-sauce-an-ancient-roman-condiment-rises-again |title=Fish Sauce: An Ancient Roman Condiment Rises Again |publisher=[[NPR]] |date=26 October 2013 |access-date=5 November 2013 |author=Prichep, Deena}} |
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==External links== |
==External links== |
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{{Commons category}} |
{{Commons category}} |
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{{Wiktionary}} |
{{Wiktionary}} |
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* [http://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/ Making Vietnamese prepared fish sauce dipping sauce (nước chấm)] from HungryHuy.com |
* [http://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/ Making Vietnamese prepared fish sauce dipping sauce (nước chấm)] from HungryHuy.com |
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{{Fish sauce|state=expanded}} |
{{Fish sauce|state=expanded}} |
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[[Category:Cambodian cuisine]] |
[[Category:Cambodian cuisine]] |
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[[Category:Chinese sauces]] |
[[Category:Chinese sauces]] |
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[[Category:Fish sauces| ]] |
[[Category:Fish sauces| ]] |
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[[Category:Hawaiian cuisine]] |
[[Category:Hawaiian cuisine]] |
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[[Category:Lao cuisine]] |
[[Category:Lao cuisine]] |
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[[Category:Philippine condiments]] |
[[Category:Philippine condiments]] |
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[[Category:Thai cuisine]] |
[[Category:Thai cuisine]] |
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[[Category:Umami enhancers]] |
[[Category:Umami enhancers]] |