What is fish sauce?

What is fish sauce

If you’ve ever ordered pad thai, chances are you’ve tasted fish sauce (FS). But what is fish sauce, anyway? This complex ingredient is made by layering small fish—like anchovies—with salt in vats, and letting it ferment anywhere from two months to a few years. The result is an amber-colored liquid that lends a salty, slightly sweet “umami” flavor to anything it touches.

Fish sauce is common in Southeast Asian dishes, but it also has origins in Ancient Europe. The first recorded FS was produced by the Greeks as early as the 7th century BCE, and it quickly became a Roman pantry staple called garum, which was often made of fish heads, blood, and guts (yum!).

It was so popular that trade routes were set up for it. Some historians think fish sauce arrived in Asia from the West via the Silk Road, while others believe it originated separately in Vietnam as a derivative of Chinese soy sauce.

Whatever the case, FS today is most commonly associated with Southeast Asian cuisine. It’s what gives dishes like papaya salad and chicken satay that rich, savory umami flavor. It’s also a key ingredient in nuoc cham, the Vietnamese dipping sauce made with sugar, lime juice, and sometimes chiles that’s often served alongside spring rolls and rice noodles.

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Naturally, FS is great in Asian-inspired dishes, but much like soy sauce or Worcestershire sauce, it boosts the flavor of, well, just about anything! Here’s all you need to know about the Southeast Asian staple.

How can I use FS?

The options are really endless, but generally speaking, you can use FS in place of salt. Just keep in mind that a little goes a long way. Add a spoonful to stir-fries, stocks, marinades, and vinaigrettes, or boost the natural umami flavor of tomatoes by adding to tomato sauce or tomato soup.

How do I pick a FS?

Vietnamese, Thai, and Filipino FS are all a little different and meant to complement their respective cuisines, so if you make a lot of Thai dishes, you might opt for a Thai FS and so forth. Vietnamese fish sauce (nuoc mam) is the lightest and sweetest—it’s a great team player for a variety of dishes.

The highest quality FS contains just two ingredients: fish and salt. Some brands will add sugar or hydrolyzed wheat protein to balance out the fishiness, which you might prefer if you want a milder flavor. It’s best to avoid preservatives like sodium benzoate.

Does the “N” on the label matter?

In short, yes. “N” refers to the nitrogen level—the higher the nitrogen level, the higher the protein content and the higher quality the sauce. Look for over 30N. Traditionally, 40N fish sauce has been saved for dipping sauces, but these days plenty of people use it in cooking too—just be prepared to pay a bit more for quality!

Chefs swear by the 40N Binh Minh Ba Lang Fish Sauce, which is made on the Vietnamese island of Ba Làng, Tĩnh Gia, Thanh Hóa (the golden standard of fish sauce producers) with black anchovies and salt.

Is fish sauce gluten-free?

It depends. Check the label to see if your fish sauce contains hydrolyzed wheat protein, which is not gluten-free.

How do I store fish sauce?

For peak flavor, refrigerate FS, especially if it doesn’t contain preservatives. If you use FS often, it’s okay to leave it out in a cool, dark place.