Fish sauce is a condiment derived from fish that have been allowed to ferment. The term describes a wide range of products used in many different countries, and by different cultures, throughout history. Fish sauce is frequently used in Vietnamese and other Southeast Asian cooking to add saltiness to dishes. In Vietnamese and other Southeast Asian cuisines, it is also used as a dipping condiment for fish, shrimp, pork, and chicken. In southern China, it is used as a cooking oil, or as an ingredient for soups and casseroles. Arbys sauce Bold textExamples of condiments include: Arbys sauce Belacan Brown sauce Chili oil Chutneys Cocktail sauce Fish sauce Fry sauce Horseradish sauce Hot sauces based on chili, including Tabasco sauce Ketchup Lettuce Mixed pickle MSG Mustard Pepper Raita Red pepper flakes Relish Remoulade Salsa Salt Sauerkraut (sometimes... Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... In cooking, a casserole (from the French for stew pan) is a dish consisting of tough cuts of meat, poultry or game stewed in liquid with vegetables and flavourings. ...

Types

Some fish sauces are made from raw fish, others from dried fish, some from only a single species; others from whatever is dredged up in the net, including some shellfish; some from whole fish, others from only the blood or viscera. Some fish sauces contain only fish and salt, others add a variety of herbs and spices. Fish sauce that has been only briefly fermented has a pronounced fishy taste, while extended fermentation reduces this and gives the product a nuttier, cheesier flavor. In biology, a species is one of the basic units of biodiversity. ... Cooked mussels Shellfish is a term used to describe shelled molluscs and crustaceans used as food. ... Human blood smear: a - erythrocytes; b - neutrophil; c - eosinophil; d - lymphocyte. ... In anatomy, the viscera are the internal organs of an animal, in particular the internal organs of the head, thorax and abdomen. ... This article or section is in need of attention from an expert on the subject. ... Herbs: basil Herbs (IPA: hə(ɹ)b, or əɹb; see pronunciation differences) are plants grown for culinary, medicinal, or in some cases even spiritual value. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... Hazelnuts from the Common Hazel Chestnut // Botanical definition A nut in botany is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains unattached or unfused with the ovary wall. ...

Southeast Asian

Asian fish sauce is often made from anchovies, salt and water, and is often used in moderation because it is intensely flavoured. The variety from Vietnam is generally called nước mắm, and similar condiments from Thailand and Myanmar are called nam pla (น้ำปลา) and ngan byar yay respectively. In Cambodia, it is known as teuk trei and range from a variety of sauces using fish sauce as a base. The Indonesian semisolid fish paste trasi, the Cambodian prahok and the Malay fermented krill brick belacan are other popular variations of the same theme. The similar Filipino version common to Indo-China is called patis. It is the by-product of a popular crude fish sauce, bagoong. Genera Amazonsprattus Anchoa Anchovia Anchiovella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pterengraulis Setipinna Stolephorus Thryssa The anchovies are a family (Engraulidae) of small but common schooling saltwater plankton-feeding fish. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... Malays (Dutch, Malayo, ultimately from Malay: Melayu) are a diverse group of Austronesian peoples inhabiting the Malay archipelago and Malay peninsula in Southeast Asia. ... Families Euphausiidae Euphausia Dana, 1852 Meganyctiphanes Holt and W. M. Tattersall, 1905 Nematobrachion Calman, 1905 Nematoscelis G. O. Sars, 1883 Nyctiphanes G. O. Sars, 1883 Pseudeuphausia Hansen, 1910 Stylocheiron G. O. Sars, 1883 Tessarabrachion Hansen, 1911 Thysanoessa Brandt, 1851 Thysanopoda Latreille, 1831 Bentheuphausiidae Bentheuphausia amblyops Krill are shrimp-like marine... Belacan (also spelled belachan, blachang, balachong) is a Malay condiment prepared from fermented krill. ... Indochina, or French Indochina, was a federation of French colonies and protectorates in south-east Asia, part of the French colonial empire. ... A by-product is a secondary or incidental product deriving from a manufacturing process or chemical reaction, and is not the primary product or service being produced. ... Bagoong is shrimp paste, commonly eaten by Filipinos. ...

Western

Ruins of a Roman garum factory near Tarifa, Spain

A similar fish sauce was ubiquitous in Classical Roman cooking, where in Latin it is known as garum or liquamen, and also existed in many varieties such as oxygarum (mixed with vinegar) and meligarum (mixed with honey). It was one of the trade specialties in Hispania Baetica. Image File history File linksMetadata Download high resolution version (3518x2359, 1799 KB) Summary Factoría romana de salazones de pesacado y salsa garum en Baelo claudia, cerca de Tarifa, Cádiz, España. ... Image File history File linksMetadata Download high resolution version (3518x2359, 1799 KB) Summary Factoría romana de salazones de pesacado y salsa garum en Baelo claudia, cerca de Tarifa, Cádiz, España. ... Latin is an ancient Indo-European language. ... Garum is a type of fish sauce condiment popular in Ancient Roman society. ... A jar of honey, shown with a wooden honey server and scones. ... Roman province of Hispania Baetica, 120 CE In Hispania, which in Greek is called Iberia, there were three Imperial Roman provinces, Hispania Baetica in the south, Lusitania, corresponding to modern Portugal, in the west, and Hispania Tarraconensis in the north and northeast. ...

Garum is frequently maligned as being bad smelling or rotten. For example, it has been described as an "evil-smelling fish sauce" made of fish ranging from tuna, mackerel, and moray eel to anchovies (Introduction to Paul Wilkinson, Pompeii: The Last Day, London BBC Productions 2003). This attitude derives in part from ancient authors who satirized the condiment, but mostly from the fact that fish sauce was generally unknown in the Western world until very recently. The truth is quite different, and in fact garum only smelled when it was being made. Once the process was complete it produced a pleasant aroma for as long as it was usable.[1]

In English it was formerly translated as fishpickle. The original Worcestershire sauce was a similar product, brought to England from India. Some have suggested anchovy paste as the modern descendant of garum, but it is not fermented. The English language is a West Germanic language that originates in England. ... 1900 advertisement Worcestershire sauce (IPA / ) also known as Worcester sauce (IPA ) is a widely used fermented liquid condiment. ... Motto: (French for God and my right) Anthem: Multiple unofficial anthems Capital London Largest city London Official language(s) English Government Constitutional monarchy  - Queen Queen Elizabeth II  - Prime Minister Tony Blair MP Unification    - by Athelstan 927  Area    - Total 130,395 km² (1st in UK)   50,346 sq mi   - Water (%) Population...

Recipe

Here is a recipe from the 1881 Household Cyclopedia for an antique non-fermented fish sauce. An example recipe, printed from the Wikibooks Cookbook. ... 1881 (MDCCCLXXXI) was a common year starting on Saturday (see link for calendar). ...

Take:

• 1 pound of anchovies
• 1 quart of claret (a dry red wine)
• 1 pint of white wine vinegar
• ½ ounce of cloves and mace
• 2 rages of ginger sliced
• a little black pepper
• peel of a lemon
• a piece of horseradish
• 1 large onion
• a bunch of thyme and savory

Set all these over a slow fire to simmer an hour, then strain it through a sieve; when cold put it in a bottle with the spice, but not the herbs. To a large coffeecupful cold, put a pound of butter; stir it over the fire till it is as thick as cream; shake the bottle when used, and put no water to the butter. This article is about the beverage. ... Wine is an alcoholic beverage produced by the fermentation of fruit, typically grapes though a number of other fruits are also quite popular - such as plum, elderberry and blackcurrant. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... Binomial name Syzygium aromaticum (L.) Merrill & Perry Cloves (Syzygium aromaticum, syn. ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not most cuisines of the world. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Citrus × limon (L.) Burm. ... Binomial name Armoracia rusticana P.G. Gaertn. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa, also called the garden onion. ... Species About 350 species, including: Thymus adamovicii Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus doerfleri Thymus glabrescens Thymus herba-barona Thymus hirsutus Thymus hyemalis Thymus integer Thymus lanuginosus... Species hortensis (summer savory) montana (winter savory) viminea (serpentine savory) Savory is an herb, of the genus Satureja, best known for flavoring beans. ... A typical metal colander A colander (sometimes spelt collander) is a type of sieve used in cooking for separating liquids and solids. ... Reusable glass milk bottles A bottle is a small container with a neck that is narrower than the body and a mouth. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... Impact of a drop of water. ...

See also

• Bagoong terong
• Bagoong Monamon

Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines Bagoong Terong or simply bagoong , and bugguong Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano Cuisine. ... Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. ...

External links

• Fish Sauce Recipes
• Fish Sauce - How it is Made, by Kasma Loha-unchit, a Thai cooking instructor and author living in the U.S.
• Garum!
• James Grout: Garum, part of the Encyclopædia Romana
• Italian Cooking And Living Article on Garum