Fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...

is an amber-colored liquid extracted from the

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

of fish with

sea salt Sea salt is salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or simply salt. Like mined rock salt, production of sea sa ...

. It is used as a

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

in various cuisines. Fish sauce is a staple ingredient in numerous cultures in

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainland ...

and the coastal regions of

East Asia East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea ...

, and features heavily in Cambodian, Filipino, Thai, and

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...

Fish sauces

A

* Anchovy essence used as a

flavoring A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the g ...

for soups, sauces, and other dishes, anchovy essence is a pink-colored, thick, oily

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

, consisting of pounded

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

, spices and other ingredients.

B

* Bagoóng a Philippine condiment made of partially or completely fermented fish or shrimps and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

. The fermentation process also produces a fish sauce known as ''patís''. * Bagoóng monamon a common ingredient used in Filipino cuisine and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies and is used as a cooking ingredient. * Bagoóng terong a common ingredient used in the

Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...

and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish. * Budu sauce a well-known fermented seafood product in

Kelantan Kelantan (; Jawi: ; Kelantanese Malay: ''Klate'') is a state in Malaysia. The capital is Kota Bharu and royal seat is Kubang Kerian. The honorific name of the state is ''Darul Naim'' (Jawi: ; "The Blissful Abode"). Kelantan is located in t ...

Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federal constitutional monarchy consists of thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Mal ...

as well as Southern

Thailand Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is b ...

. It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allowing to ferment for 140 to 200 days. It is used as a flavoring and is normally eaten with

fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

and raw vegetables. File:Bornayjars.jpg, Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines File:YosriBuduMempelam.jpg, Budu sauce in Kelantan, Malaysia

C

* Cincalok a

Malacca Malacca ( ms, Melaka) is a States and federal territories of Malaysia, state in Malaysia located in the southern region of the Malay Peninsula, next to the Strait of Malacca. Its capital is Malacca City, dubbed the Historic City, which has bee ...

n food (see

cuisine of Malaysia Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Mala ...

) made of fermented small

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are ref ...

krill Krill are small crustaceans of the order Euphausiacea, and are found in all the world's oceans. The name "krill" comes from the Norwegian word ', meaning "small fry of fish", which is also often attributed to species of fish. Krill are consi ...

. It is usually served as a condiment together with chillis,

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the ...

s and lime juice. *

Colatura di Alici (, translating to "anchovy drippings") is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored liquid, produced by fermenting salted anchovies inside ''terzigni ...

– an Italian fish sauce prepared with anchovies, from the small fishing village of Cetara,

Campania (man), it, Campana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demog ...

D

Dayok Dayok is a Philippine condiment originating from the islands of Visayas and Mindanao in the Philippines. It is made from fish entrails (usually from yellowfin tuna), excluding the heart and the bile sac. It is fermented with salt, and sometimes ...

a type of fish sauce originating from the

Visayas The Visayas ( ), or the Visayan Islands ( Visayan: ''Kabisay-an'', ; tl, Kabisayaan ), are one of the three principal geographical divisions of the Philippines, along with Luzon and Mindanao. Located in the central part of the archipelago, ...

and

Mindanao Mindanao ( ) ( Jawi: مينداناو) is the second-largest island in the Philippines, after Luzon, and seventh-most populous island in the world. Located in the southern region of the archipelago, the island is part of an island group of ...

islands of the

made from fermented

yellowfin tuna The yellowfin tuna (''Thunnus albacares'') is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian , a name also used there for the closely related bigeye ...

entrails.

G

Garum Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its gre ...

a fermented fish sauce that was used in the cuisines of

ancient Greece Ancient Greece ( el, Ἑλλάς, Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( AD 600), that comprised a loose collection of cu ...

Rome , established_title = Founded , established_date = 753 BC , founder = King Romulus ( legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption ...

, and

Byzantium Byzantium () or Byzantion ( grc, Βυζάντιον) was an ancient Greek city in classical antiquity that became known as Constantinople in late antiquity and Istanbul today. The Greek name ''Byzantion'' and its Latinization ''Byzantium' ...

. Garum was prepared from the intestines of small fish through the process of

bacterial fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

M

* Mahyawa a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds. Originally from the southern coastal regions of

Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...

, it has become a popular food item among

Arab states of the Persian Gulf The Arab states of the Persian Gulf refers to a group of Arab states which border the Persian Gulf. There are seven member states of the Arab League in the region: Bahrain, Kuwait, Iraq, Oman, Qatar, Saudi Arabia, and the United Arab Emir ...

, brought by the migration of the Persian

Huwala Huwala ( ar, الهولة, sing. Huwali هولي) also collectively referred to as Bani Huwala, is a blanket term usually used to refer to Iranian Arabs who originate from the Arabian Peninsula, initially migrating in the 13th and 14th century fr ...

and

Ajam ''Ajam'' ( ar, عجم, ʿajam) is an Arabic word meaning mute, which today refers to someone whose mother tongue is not Arabic. During the Arab conquest of Persia, the term became a racial pejorative. In many languages, including Persian, Tu ...

communities to the region.

N

Nam pla Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, P ...

- Thailand. * Nước mắm - Vietnam.

P

Padaek Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) ( th, ปลาแดก), similar to pla ra in Thailand ( th, ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cure ...

a traditional Lao condiment made from

pickled Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called ...

or fermented fish that has been cured. Often known as ''Lao fish sauce'', it is a thicker,

seasoned Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...

fish sauce that often contains chunks of fish in it. Also widely consumed in N.E. Thailand (Isaan) and known by the Lao name. * Phu quoc fish sauce a specific variety of

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...

produced on Phu Quoc island in southwest

Vietnam Vietnam or Viet Nam ( vi, Việt Nam, ), officially the Socialist Republic of Vietnam,., group="n" is a country in Southeast Asia, at the eastern edge of mainland Southeast Asia, with an area of and population of 96 million, making ...

. Since 2001, the Industrial Property Department of the government of Vietnam has the name "Phu Quoc Fish Sauce" as a trademark, and only registered manufacturers are allowed to use the name in Vietnam. *

Pla ra ''Pla ra'' ( th, ปลาร้า, ), similar to padaek in Laos, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented f ...

made by pickling several varieties of fish, mainly Snakehead Murrel ''(

Channa striata ''Channa striata'', the striped snakehead, is a species of snakehead fish. It is also known as the common snakehead, chevron snakehead, or snakehead murrel and generally referred simply as mudfish. It is native to South and Southeast Asia, and h ...

)'', the fish is cleaned and cut into pieces, after which it is mixed with salt and rice bran. File:Fish sauce-Vientiane.JPG, Fish sauce at a market in

Vientiane Vientiane ( , ; lo, ວຽງຈັນ, ''Viangchan'', ) is the capital and largest city of Laos. Vientiane is divided administratively into 9 cities with a total area of only approx. 3,920 square kilometres and is located on the banks of ...

Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist s ...

File:Cat Hai fish sauce 2.JPG, Large containers of

for sale in Vietnam File:Pla ra96.jpg,

at a vendor's food cart in

Bangkok Bangkok, officially known in Thai as Krung Thep Maha Nakhon and colloquially as Krung Thep, is the capital and most populous city of Thailand. The city occupies in the Chao Phraya River delta in central Thailand and has an estimated populati ...

S

Shottsuru 200px, "Akita shottsuru" made from hatahata (left). The other bottle is ''ishiru'' made from sardine. Shottsuru (塩魚汁) is a pungent regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known th ...

( ja, しょっつる) a pungent regional

Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the n ...

ese fish sauce, usually made from salefin sandfish ( ja, はたはた, hatahata), and its production is associated with the

Akita is a Japanese name and may refer to: Places * 8182 Akita, a main-belt asteroid * Akita Castle, a Nara period fortified settlement in Akita, Japan * Akita Domain, also known as Kubota Domain, feudal domain in Edo period Japan * Akita, Kumamoto ...

region of northern part of Japan.

W

* Worcestershire sauce a fermented liquid condiment made with

anchovy An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

, it is primarily used to flavor meat or fish dishes. It originated in

Worcester Worcester may refer to: Places United Kingdom * Worcester, England, a city and the county town of Worcestershire in England ** Worcester (UK Parliament constituency), an area represented by a Member of Parliament * Worcester Park, London, Engla ...

England England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe ...

, and was invented by John Wheeley Lea and William Henry Perrins. The

Lea & Perrins Lea & Perrins (L&P) is a United Kingdom-based subsidiary of Kraft Heinz, originating in Worcester, England where it continues to operate. It is best known as the maker of Lea & Perrins brand of Worcestershire sauce, which was first sold in 183 ...

brand was commercialized in 1837 and has been produced in the current Midlands Road factory in Worcester since October 16, 1897.Keogh, Brian (1997) ''The Secret Sauce: a History of Lea & Perrins'' Shurtleff, W.; Aoyagi, A. 2012. "History of Worcestershire Sauce (1837-2012)." Lafayette, California: Soyinfo Center. File:Leaperrins.png, A 1900 advertisement for

Worcestershire sauce File:Lionel brand worcestershire sauce label.jpg, A label for the Australian Lionel Brand Worcestershire Sauce

References

External links

* * * {{Condiments Condiments List

Fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

Fish sauces

A

B

C

D

G

M

N

P

S

W

See also

References

Further reading

External links