Fish Sauces of all Types

Fish sauce is a staple condiment in many Asian cuisines, renowned for its savory, salty, and umami-packed flavor. It is made by fermenting fish (usually anchovies, mackerel, or other small fish) with salt over several months to years. The resulting liquid is extracted and used to enhance the taste of dishes, acting as a seasoning, marinade, or dipping sauce. Fish sauce is prized for its depth of flavor and is commonly used in dishes like soups, stir-fries, salads, and dipping sauces. Variations in ingredients, fermentation process, and regional preferences lead to distinct flavors and types of fish sauce across cultures.

Types of Fish Sauce

Southeast Asian Fish Sauces

Thai Fish Sauce (Nam Pla): Characterized by a balanced salty and slightly sweet flavor, commonly used in Thai cuisine.

Vietnamese Fish Sauce (Nước Mắm): Known for its deep, pure umami flavor; often used in dipping sauces like nước chấm.

Filipino Fish Sauce (Patis): Saltier with a stronger aroma, used for seasoning soups like sinigang.

Cambodian Fish Sauce (Teuk Trey): Similar to Thai fish sauce but typically less sweet.

Laotian Fish Sauce (Nam Pa): Comparable to Thai varieties but often features local variations.

East Asian Fish Sauces

Korean Fish Sauce: Frequently used in kimchi preparation; lighter, with a slightly sweeter profile.

Japanese Shottsuru: Made from sandfish, it has a lighter, briny taste, used in hot pot and soups.

Chinese Fish Sauce (Yú Lù): Rarely used compared to soy-based sauces but available in southern cuisines for umami enhancement.

South Asian Fish Sauces

Sri Lankan Fish Sauce: Typically darker and thicker, used in coastal curries and marinades.

Indian Fish Sauce: Found in specific regions like Kerala; used in spiced dishes for depth of flavor.

European Fish Sauces

Roman Garum (Modern Iterations): Ancient fish sauce made by fermenting fish guts with salt; modern versions aim to replicate this historical condiment.

Colatura di Alici (Italian): A premium fish sauce made from anchovies, used sparingly in pastas and salads for a savory kick.

Specialty and Artisanal Fish Sauces

Artisan Fish Sauces: Made in small batches, often emphasizing sustainable sourcing and unique fermentation techniques.

Vegetarian Fish Sauce Alternatives: Made from seaweed, mushrooms, and soy to mimic the umami of fish sauce for plant-based diets.

Regional Variations

Island-Style Fish Sauces: Common in Polynesian or Caribbean cooking, tailored to local fish varieties.

Fermented Crab Sauce: Similar to fish sauce but made with crabs, adding a unique sweetness and complexity.