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 One ingredient / Side dish January 4, 2016 Poor Little Parsnip: A Very Misunderstood Vegetable Parsnips are the quintessential cold weather vegetable. They are also, in my opinion, one of the most misunderstood and underappreciated root ... Read More The Big Picture January 2, 2016 A New & Improved Morning – WIN BREAKFAST FOR 2 – New Issue Out WIN BREAKFAST FOR 2 Take a picture of your favourite breakfast or brunch and share it with us on Instagram at @eatmag Winner will be announced ... Read More Recipes / Side dish December 22, 2015 Vegetarian Crock-Pot Stuffing Every Christmas I seem to run into the same problem: not enough space in the oven! Especially since it’s all about timing when it comes to the ... Read More Spoiled Milk December 21, 2015 The Holiday Cheese Guide It’s not Christmas if there isn’t a cheese platter tucked amongst the fir needles and sparkles adorning the table. Serving cheese during the ... Read More One ingredient December 15, 2015 Beyond Peanut Butter: Island Nut Roastery Peanut butter will always be a classic staple, but nut butters, spreads made from nuts and seeds can really spruce things up. Along with peanut ... Read More Good For You / Vancouver / Victoria December 9, 2015 Do Grass-Fed Milk and Butter Taste Better? A Review of Rolling Meadow Dairy Health experts have been extolling the health benefits of grass fed beef for years—for good reason. Compared to beef from conventionally raised ... Read More Comments are closed.