Written By Guest Writer Edibles / One ingredient Feb 20, 2012 น้ำปลา: Fish Sauce Decoded SHARE VIA: Facebook Twitter PinterestSquid and Three Crabs Fish Sauce at Fisgard Market. Photo by Deanna LadretIf 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 MarketLike 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 Market550 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 May 20, 2015 Homemade Vegan, Gluten-Free Carrot Cake It’s no great shock to hear gluten-free or vegan these days. I, too, have removed practically all gluten from my diet, and now I no longer feel ... Read More The Big Picture May 4, 2015 Toast Soup, Fernet Blanca, White Asparagus. Why Bitter is Better On a recent grey and rain-filled Victoria morning, I met cookbook author Jennifer McLagan during a stop-over to promote her newest book Bitter: A ... Read More Must Have April 29, 2015 Farm-to-Table: Lamb Eight Ways at Hank’s Untraditional BBQ Meat is not generally considered a seasonal dish, for largely the same reasons that we rarely think about the animals that it comes from. ... Read More Spoiled Milk April 14, 2015 The Big Cheese It’s a strange feeling sitting beside a cheese that weighs more than you do—a bit humbling really; a cheese that will give you such a workout ... Read More Recipes April 13, 2015 Nettle Spanakopita: Making the Best of Seasonal Ingredients For reasons that would take too long to explain, I ended up with about ten pounds of feta cheese last week. Because of this, I decided to work my way ... Read More San Francisco / The Big Picture April 2, 2015 Extreme Hogfestation – Tourism Victoria Launches Ad in San Francisco & Seattle Victoria, B.C. – Tourism Victoria announced this week a new campaign showcasing the destination to visitors in Vancouver, Seattle and for the first ... Read More Comments are closed.