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 Interesting Locals / Victoria November 28, 2014 Catering to Victoria’s Voracious Developers & the Tech Community As our tourist season winds down and the restaurants revert to the locals-only trade, Victoria’s rich catering industry is coming out of the ... Read More Recipes November 27, 2014 A Mother and Her Son Make Ukrainian Red Borscht A century is a long, long time, especially for a twenty something. When I sat in my great grandmother’s parlour as a preschooler, eating bridge mix ... Read More Top 5 / Victoria November 26, 2014 Johnson’s Jewels – His Ultra Secret Food Spots I’ve been tasked with providing you all with a “Jonathan Johnson’s secrets of Victoria” list. But I really don’t want to. I love these ... Read More Must Have / Victoria November 25, 2014 A Short Primer on Indian Sweets in Victoria I sit down to write this at the beginning of Diwali, the Hindu festival of Lights. This is the time of year when Hindus and Sikhs the world over ... Read More 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 Comments are closed.