What Does Fish Sauce Taste Like?
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You must have heard about fish sauce a lot. Given the name sounds a bit fishy, chances are you do not have the guts to taste it. Thus, you might be wondering what does fish sauce taste like. I had the same question when I heard my friends gushing over it. Fortunately, I was curious enough to taste fish sauce without much hesitation.
The key ingredient of fish sauce is fermented fish juice. So, it has the dominant flavor of fish. But you will also get a sweet, salty, and pungent taste. Thus, fish sauce enhances the flavor of a dish without giving it a fishy flavor.
In this article, I will explain the taste of the fish sauce and how it gets its distinctive flavor. So, without any ado, let’s dive into it!
What Is Fish Sauce?
The origin of fish sauce was in South Asia. It is made by fermenting small fish like anchovies. Soon, the magical taste of the liquid condiment got the attention of countries all over the world. Many people are becoming familiar with fish sauce every day.
Because of its umami taste, fish sauce is used to add flavor to various dishes such as Pad Thai, pho soup, stir-fried vegetables, vegetable salads, and more. The most common types of fish sauce you will find on the market come from Vietnam, Thailand, Malaysia, and other South Asian countries.
As a fan of fish sauce, I often use it as a substitute for soy sauce and oyster-flavored sauces for its savory taste. The sauce has the capability of enhancing the flavor of many dishes. It gives you a unique flavor compared to soy sauce.
The Taste Of Fish Sauce
Fish sauce is famous for its umami flavor, not just among ordinary people but also among world-class chefs. High-quality fish sauce mostly has a fishy, salty, savory, and earthy flavor. The sauce may also have a sweet taste depending on the ingredients added to it.
Fish sauce mostly has its umami flavor because of its glutamate content. The tastes of fish sauces vary based on the ingredients used by different brands. The price of the sauce also depends on the taste. The more fish the sauce has, the more flavorful it is.
High-quality fish sauce is made from the first batch of anchovies fermented with salt for 12 to 24 months. They have that rich umami flavor that everyone craves. However, it is expensive.
I have come across some cheap fish sauce in the market that I realized is not from the first batch of fermented fish. Therefore, the taste is different because they have diluted the fish liquid.
To increase the flavor of the diluted fish sauce, the manufacturers often add various kinds of ingredients, such as salt, water, sugar, monosodium glutamate, acetic acid, sodium benzoate, caramel, etc. Hence, the taste of the fish sauce is not like the original fish sauce. It tastes too salty and does not smell the same as fish either.
Some brands have only fish, salt, and sugar. These sauces are comparatively better in terms of taste and smell. The flavor of the fish is rich and tasty. They also come at an affordable price.
I have been using fish sauce to season many dishes for years. So, I have tried many brands of fish sauce to experiment with. Eventually, I settled for a fish sauce containing more protein, which means it has more fermented anchovies.
All fish sauces on the market have a tea-colored liquid texture. They have a pungent smell, which we must agree does not smell great. However, you will not directly consume the fish sauce anyway. When it gets mixed with other dishes, the smell fades away. So, it doesn’t matter!
Which Fish Are Used For Fish Sauce?
As I have mentioned earlier, most of the fish sauce we see in the market today comes from South Asian countries, and they are made from fermenting anchovies.
Different species of fish and shellfish are also used to prepare the fish sauce. Manufacturers also use shrimp, mackerel, or other fish rich in oil to make fish sauce. In the past, people used whole fish, parts of fish, or just fish blood or viscera as the main ingredient of fish sauce.
How Are Fish Sauce Made?
In modern times, people mostly make fish sauce through fermentation with just fish and salt. Gutted anchovies or other fish are mixed with salt at a concentration of 10% to 30% in a container. Then the container is closed and sealed tightly for 12 to 24 months. After that, the containers are opened, and the liquid inside is the fish sauce.
Some people may also mix sugar and vinegar for taste with the fish and salt mixture. There is no need to add extra water as the fish will produce some water. After the fermentation is complete, you will see 40% to 50% fish extract and 50% fish liquid. It is the first batch of fish sauce.
The first draft of fish liquid and the extract together is the genuine fish sauce with the ultimate umami flavor. Then the manufacturers re-extract the left-over fish mash, by either fermenting it again or boiling it.
The second and third batches of the fish sauce do not have a strong flavor. Thus, other ingredients like sugar, caramel, molasses, roasted rice, and more are mixed to improve the texture and taste of the sauce. As the second batch of fish sauce is thinner, it is also less pricey.
You can also try to make the fish sauce at home. Make sure to clean the fish well and mix in a sufficient amount of salt. Do not add any water, or the fermentation may not work properly. Finally, let the mixture of fish and salt ferment inside an airtight container for a year or two.
What Are The Different Uses Of Fish Sauce?
Fish sauce is one of the staple condiments in South Asian food. You should not consume fish sauce directly, as the taste can be quite strong and revolting. But when it is added to other dishes, the umami of the sauce enhances the flavor of the dish. It is interesting to see how versatile fish sauce can be!
Fish sauce is perfect for South Asian dishes. Hence, you will find it mixed in the cuisines of Thai and Vietnamese restaurants. You will find bottles of fish sauce next to other condiments in the restaurants so that you can add them to your bowl of pho soup or pad Thai. In fact, you can eat any Thai curry with fish sauce.
You may even end up using fish sauce in your everyday cooking once you start to like the flavor. I use fish sauce regularly to add flavor to other sauces as well. Then I use it in stews and curries that taste great with some savory ingredients.
Like me, you can use fish sauce to marinate chicken and meat, combining it with other seasonings. It will give an incredible taste to the meat.
Want to make your stir-fry even more amazing? Make a combination of oyster sauce, soy sauce, and fish sauce and serve it to your family and friends. They will definitely compliment your dish. You can also add fish sauce to your salad to give it a nice savory boost.
Sometimes, I even use fish sauce to get some salty and spicy flavors in my food if I feel they need some extra flavor. You can try experimenting with fish sauce and see how things turn out for you. In the beginning, the taste may feel foreign, but eventually, you will understand why people all over the world love fish sauce so much.
