Fish sauce

Description

Fish sauce is a clear, amber-brown liquid with an intense, salty flavor featuring a distinct umami note and a subtle, fermented fish aroma. It is made by fermenting small fish (most commonly anchovies) with salt, which gives it a deep, well-rounded flavor quality in a small volume. Its nutritional values mainly include sodium, small amounts of protein and amino acids, as well as trace amounts of B vitamins and iodine; in moderate amounts, it can enhance the flavor of dishes without adding large quantities of fat, although due to its salt content, it should be used sparingly. In the kitchen, fish sauce works excellently in sauces, marinades, soups, stir-fries, and dressings, enhancing the flavor of Asian dishes and beyond. It should be stored in a tightly sealed bottle, refrigerated after opening, away from direct light; when properly chilled, it retains its aroma and safety for several months.