Grocery · 12 oz
Salted Fish Sauce
What it is
This is a fermented condiment made from anchovies and salt. It undergoes a lengthy aging process, which develops its distinctive umami flavor and aroma. The liquid is strained and bottled for use in cooking. It is a staple ingredient in many Southeast Asian cuisines, prized for its depth of flavor.
How people cook with it
Fish sauce adds a savory depth to dishes. It is a fundamental component in marinades, stir-fries, and dipping sauces.
- Marinades for meats
- Stir-fry sauces
- Dipping sauces
- Soups and broths
Fish sauce is a potent ingredient, so it is often used sparingly. A small amount can significantly enhance the flavor of a dish. It is commonly added during the cooking process to meld with other ingredients. It can also be mixed with lime juice, sugar, and chili to create a balanced dipping sauce. For a bolder flavor, it can be added at the end of cooking.
How it differs from similar foods
Compared to soy sauce, fish sauce offers a more pungent, fermented flavor profile with a distinct seafood undertone. It is generally less sweet and saltier than many soy sauces, providing a different kind of savory complexity.
Who it is for
Home cooks and professional chefs use fish sauce to elevate the taste of their savory creations.
How to keep the rest
After opening, store the fish sauce in a tightly sealed bottle in a cool, dark place. Refrigeration is recommended to maintain its quality and prevent spoilage. Ensure the cap is always securely fastened to preserve its flavor.