Records of sauces made from fermented fish date back to the Zhou Dynasty in ancient China-some 2300 years ago! But while fish sauce’s popularity in China had waned dramatically by 50 B.C., the peoples of Southeast Asia became hooked. Like so many things that originate from the ancient continent of Asia, fish sauce can be dated back thousands of years. Despite their mixed reputation in the West-often as an unwelcome surprise on pizza-anchovies make a great sauce. Anchovies are also quite oily and have a strong flavour, which lends itself well to making the sauce. Anchovies are mainly found in warm oceans, like those found throughout Southeast Asia. The reason anchovies are favoured in so many fish sauce recipes are mostly due to their natural abundance. The fish break down slowly, mixing with the salt, and the resulting liquid is extracted, filtered, sweetened with a little sugar, and bottled. The fish-or prawns, squid, etc.-is layered with salt in big barrels and left to ferment for several months. No! This is incorrect! Like soy sauce is made from fermented soybeans, fish sauce is made from fermented fish. One of the most common-and unkind-myths about fish sauce is that it is made from rotting fish. The most common type of fish used is anchovy, but different cultures will use what is available to them, including prawns, shellfish and other fish, like sardines and mackerel. It can also be used as a dipping sauce, in marinades or for seasoning. What is Fish Sauce?įish sauce is a pungent, amber-coloured liquid used as a condiment. Its colour can range from a delicate amber to a rich, deep black. Well, it’s time to dispel the rumours, fallacies and mistruths about this wonderful liquid.įish sauce comes in many different forms and is made from many different ingredients. While it’s brother-in-salt soy sauce is welcomed with open arms across the culinary globe, fish sauce is largely misunderstood and distrusted by many around the world. Sure, by itself it can be a little intimidating, but it’s truly one of the great seasoning agents you can use, especially in Asian cooking.

Fish sauce