fish sauces
Pungent Asian seasonings
Fish sauces are pungent, salty condiments made from fermented fish.
Southeast Asian cuisines rely on them as foundational seasonings—Vietnamese nước mắm, Thai nam pla, Filipino patis.
The fermentation process breaks down fish into an amber liquid with intense umami flavor.
Ancient Romans used a similar sauce called garum.
Add a splash of fish sauce to brighten the broth.
- anchovySmall, salty forage fish
- condimentFlavor-adding table sauce
- ingredientElement in a mixture
- umamiFifth taste sensation
- saltinessBriny flavor quality
brine · extracts · fermentation · pungent aroma · seasoning · flavoring · amino acids · aging · pungent · Southeast Asian · curing · traditional recipes · liquids · bacterial cultures · preservation methods · intensity · protein · marinade
fish sauceswater
Clear essential liquid
simple syrup · honey · maple syrup · sugar water · plain water
fish saucesWorcestershire sauce
Fermented savory brown condiment
béchamel · hollandaise · gravy · ketchup · mayonnaise
fish, sauce, fishes, fished, fishing, fishery, fisherman, fishy, sauced