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 / Salad October 10, 2014 Part and Parcel’s Melon Salad I was talking to Jason Hyde of Peacock & Martin at the Victoria Wine Festival and he recommended the Melon Salad at the newly open Part and ... Read More Recipes / Victoria October 9, 2014 We’re Crushing Hard on Ceviche Right Now Friends and readers, summer has officially come to an end. As the rain settles in, so must close the days of lounging on the patio, sipping icy ... Read More Farm & Market / How to Cook October 2, 2014 Resurrecting a Kitchen Garden for Winter Delights It’s been a while since I had any proper dirt. I’ve been living in the deep city and growing everything on my windowsills in small pots. For a ... Read More How to Cook September 25, 2014 Cooking with James Beard winner Suzanne Goin in the A.O.C. Cookbook There’s an incredible weight to The A.O.C Cookbook. It’s a hardcover after all, but each recipe requires foraging, farmers’ market bartering, ... Read More Kitchen Tools / Recipes September 23, 2014 A Winter Classic, Adam’s Potato Leek Soup The secret to many of the hearty warming soups eaten in the winter is the three part process of making the soup, blending it, and returning it to the ... Read More Food People September 12, 2014 Ever Wondered Where Your Crab Comes From? Every time I drop by Fisherman’s Wharf, the marina is full of fishing boats. It makes me wonder about the health of the local fisheries, whether ... Read More Comments are closed.