Written By Guest Writer Edibles / One ingredient Feb 20, 2012 น้ำปลา: Fish Sauce Decoded Squid and Three Crabs Fish Sauce at Fisgard Market. Photo by Deanna Ladret If you’ve ever had Thai food, or made a Vietnamese or Cambodian recipe, you are probably familiar with fish sauce. Its English name is somewhat frank, and doesn’t exactly conjure up a delicious image. But Fish Sauce adds a hallmark flavour to many dishes and enjoys a similar mainstay status in Southeast Asian cuisine, just as salt and pepper do in the west. Not unlike soy sauce in Chinese food, fish sauce lends a savoury taste to soups, meat dishes, noodles and curries. Simply put, fish sauce is the liquid collected from fish––usually anchovies––that have been left to ferment in salted water for 8 months to 2 years. Fish sauce may also be derived from dried fish, shellfish, or by-catch (an assortment of whatever is brought up from the nets that is unwanted). Though mainly used in Thai, Cambodian, Vietnamese, and Filipino cuisine, it is also used (sometimes with slightly different ingredients) in Japanese, Chinese, and Korean food as well. Golden Boy Brand Fish Sauce at Fisgard Market Like the specialty salts we love in the West, fish sauce also comes in many varieties and quality grades. Generally speaking, the longer the sauce has been aged, the finer the quality will be, and the less ‘fishy’ it will smell and taste. The ingredients in the premium brands are simple: water, anchovy extract, salt, and sugar. Cheaper fish sauces can contain additives such as MSG and other flavour enhancers, so check the ingredients before buying. At less than five dollars a bottle for a premium aged fish sauce, it is certainly worth going for the better brands. Fish sauce is available at many grocery stores, although the selection will be broader in Chinatown. Fisgard Market has a decent selection in the rear right corner of the store; look for Three Crabs, Squid Brand, or Golden Boy (pictured). Here’s cool link that shows the process of fish sauce making, step by step in photos. http://importfood.com/how_fish_sauce_is_made.html Fisgard Market 550 Fisgard St, Victoria, BC (250) 383-6966 AsianChinesefish SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Pantry April 18, 2014 Fear Not, Sweet Fennel No matter how you serve it, be it braised, roasted, sautéed, grilled, or raw, fennel is versatility at its finest. From seed to stalk, the entire ... Read More Recipes April 17, 2014 Skillet Sticky Chicken This is my Sunday Dinner fall back. A pile of meaty chicken legs sauced up with gooey business (aka “sauce”) plus potatoes, onions and tomatoes ... Read More Kitchen Tools April 15, 2014 It Slices, it Dices! The Benriner Mandoline New tools are fun to buy. Each time I walk into a kitchen supply store, my eyes catch a multitude of new gadgetry I have yet to own. The truth is ... Read More April 14, 2014 Welcome to the New EAT Website Welcome to the new vision of what we are online. We have been working for many months getting ready for this day, the launch of a new EAT. We have ... Read More Top 5 / Victoria April 14, 2014 Grab & Go For Under $10 The cherry blossoms are out in Victoria, and with them come the onset of springtime bike rides, quiet strolls, and picnics in the sun. Whether you ... Read More Recipes April 10, 2014 Easter Hash When in doubt, choose brunch. It is the easiest way to entertain and actually enjoy the moment, still have time leftover at the end of the day ... Read More Comments are closed.