List of fish sauces

List of Fish Sauces

Fish sauce is a popular condiment used in many cuisines around the world. It is made by fermenting fish or shellfish with salt, resulting in a savory and umami-rich liquid. This article provides a comprehensive list of different types of fish sauces from various cultures.

Asian Fish Sauces

Soy sauce

Soy sauce is a staple in Asian cuisine and is often used as a substitute for fish sauce in vegetarian dishes. It is made from fermented soybeans, wheat, water, and salt. While not a fish sauce itself, it can provide a similar flavor profile in certain recipes.

Nuoc mam

Nuoc mam is a Vietnamese fish sauce that is commonly used in Vietnamese cuisine. It is made from fermented anchovies, salt, and water. Nuoc mam is known for its strong, pungent aroma and salty taste. It is a key ingredient in many Vietnamese dishes, such as pho and banh mi.

Nam pla

Nam pla is a Thai fish sauce that is widely used in Thai cooking. It is made from fermented fish, usually anchovies or mackerel, along with salt and water. Nam pla has a distinct flavor that is both salty and slightly sweet. It is an essential ingredient in dishes like pad Thai and green curry.

Patis

Patis is a Filipino fish sauce that is commonly used in Filipino cuisine. It is made from fermented fish, usually anchovies or sardines, along with salt. Patis has a strong, salty flavor and is often used as a dipping sauce or as a seasoning in various Filipino dishes.

European Fish Sauces

Garum

Garum is an ancient Roman fish sauce that was widely used in ancient Mediterranean cuisine. It was made by fermenting fish, usually mackerel or anchovies, with salt. Garum had a strong, savory flavor and was used as a condiment or seasoning in many Roman dishes.

Colatura di alici

Colatura di alici is an Italian fish sauce that is made from fermented anchovies, salt, and water. It is produced in the region of Campania, particularly in the town of Cetara. Colatura di alici has a rich, salty flavor and is often used as a seasoning in pasta dishes or as a finishing touch on grilled vegetables.

Other Fish Sauces

Shottsuru

Shottsuru is a traditional Japanese fish sauce that is made from fermented fish, usually mackerel or sardines, along with salt. It is primarily produced in the Akita Prefecture in northern Japan. Shottsuru has a strong, salty taste and is commonly used in regional dishes like Hatahata-zushi and Kiritanpo.

Bagoong

Bagoong is a Filipino fish sauce that is made from fermented fish, usually anchovies or shrimp, along with salt. It has a distinctive flavor that is both salty and slightly sweet. Bagoong is commonly used as a condiment or as a base for various Filipino dishes, such as Kare-Kare and Pinakbet.

See Also

• Condiment
• Umami
• Fermentation
• Cuisine