Written By Guest Writer Edibles / One ingredient Feb 20, 2012 น้ำปลา: Fish Sauce Decoded SHARE VIA: Facebook Twitter Pinterest 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 Recipes November 20, 2014 French Onion Soup: A Dark Season Delight French Onion Soup has long been a classic in France for people who are looking for an inexpensive way to drive the winter cold out of their bones. As ... Read More Pantry / Victoria November 13, 2014 Vancouver Island’s Wonderland of Wild Edible Mushrooms “Ahh, these are the droids you’re looking for.” Erik cuts off the trail to the right and rounds a tree, crouching down before two fist-sized ... Read More Recipes / Restaurants / Victoria November 7, 2014 Where to get house-made pierogies in Victoria Making pierogies from scratch is a lot easier than you’d think. Take it from me. The other night I ventured into my kitchen determined to 1) make ... Read More Top 5 / Victoria November 6, 2014 20 Foodie Things To Do in the Fall Fall weather brings a lot of mixed emotions for me. I love the rain, the change in everyone’s wardrobe. I like walking into a warm house from the ... Read More Top 5 / Victoria November 4, 2014 Hash Browns in Victoria = Variety It’s pretty hard to mess up hash browns — or so you’d think. They are simply fried potatoes either diced, shredded, patty shaped, or oven ... Read More Recipes October 30, 2014 Venezuelan Arepas: La Reina Pepiada La Reina Pepiada is a Venezuelan specialty, named for Miss World 1955, Susana Duijm, who was the first to deliver the crown to Venezuela (though ... Read More Comments are closed.