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 / Soup September 2, 2015 Gazpacho: A Glorious Late Summertime Spanish Soup Gazpacho is a cold, tomato-based soup that originates from the Andalusia region of Spain. Earlier versions of gazpacho dating back to the 1500s ... Read More Sustainability August 28, 2015 Eat Your Yard! Edible Landscaping with Hatchet and Seed Eating locally grown food allows consumers to be more connected to their food sources. And one of the best ways to ensure you are getting fresh, ... Read More One ingredient / Victoria August 20, 2015 The Best Chocolate I’ve Ever Had: Sirene Artisan Chocolate Makers Sirene Chocolate is the best chocolate I’ve ever had. I’m not the only one who thinks so, either. A grand jury of chocolate aficionados ... Read More How to Cook August 13, 2015 Blueberry Know How + How To Cook Them with Chef Stephan Drolet It’s blueberry season again and you just can’t beat fresh blueberries. These deliciously sweet, tiny fruits pack a big punch in flavour and ... Read More Spoiled Milk August 4, 2015 Goat and Sheep Cheeses You Need In Your Life If I told you to imagine where cheese comes from, you would probably visualise the iconic image of dairy farms: black and white Holsteins dotting the ... Read More Dessert / Kitchen Tools July 31, 2015 Must-Have: Cherry Clafoutis (French Custard Cake) Every summer during my early 20’s, I’d head to the Okanagan’s Similkameen Valley to pick cherries. The valley is classified as semi-desert land ... Read More Comments are closed.