| Flavor | Contains a salty taste with a hint of umami |
| Ingredient | Fish extract, Salt, Monosodium Glutamate(E621), Water, Potassium Sorbate(E202) |
| Brief Description | It is a Fish sauce from China which is natural fermented directly with strong and pure natural flavor of Fish Sauce. It is bright yellow color with golden, clear and shiny surface after shaking ,the dark yellow foam will remain for a long time,harmonious and a light, yet long lasting taste. It is especially nice as a table condiment and suitable for marinade for fish and meat, as well as a condiment. |
| Nutrition information typical values per 100g | Energy79Kj/18.8Kcal Protein 4.4g Total fat 0g Carbohydrate 0.3g Sodium 8210mg |
| Shelf Life | 24 months |
| STORAGE: | Keep at room temperature and moisture proof storage. Please closed After opening use，and store in dry cool place. |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Fish sauce is a condiment commonly used in Southeast Asian cuisine, particularly in Thai, Vietnamese, and Filipino dishes. It is made from fermented fish or seafood, typically anchovies, along with salt and water. Here is some more information about fish sauce:
Production Process: Fish sauce is made through a fermentation process that involves layering fresh fish or seafood with salt in large barrels or vats. The salt draws out the liquid from the fish, creating a brine. Over time, the fish and brine undergo natural fermentation, allowing enzymes and bacteria to break down the proteins and produce a pungent, savory liquid. The fermentation process can take several months to a year, depending on the desired flavor and quality of the fish sauce.
Varieties: Fish sauce comes in various types and qualities, depending on the region and production methods. Some popular types include Thai fish sauce (nam pla), Vietnamese fish sauce (nuoc mam), and Filipino fish sauce (patis). Each type may have its own distinct flavor profile and intensity.
Flavor Profile: Fish sauce has a strong, salty, and savory taste with a distinct umami flavor. It adds depth and complexity to dishes, enhancing the overall flavor. The aroma can be quite pungent, but when used in moderation, it blends well with other ingredients, providing a unique savory note.
Usage: Fish sauce is a versatile ingredient used in a wide range of dishes. It is commonly used as a seasoning or flavor enhancer in stir-fries, marinades, dipping sauces, soups, curries, and dressings. It can also be used as a condiment at the table, similar to soy sauce. Fish sauce adds a depth of flavor and umami richness to dishes, balancing out other flavors and ingredients.
Storage: Fish sauce has a long shelf life and does not require refrigeration. It should be stored in a cool, dark place, away from direct sunlight. Once opened, it is recommended to keep the bottle tightly sealed to prevent oxidation and maintain its quality. Over time, fish sauce may darken in color and develop a stronger flavor, but it remains safe to consume.
Substitutes: If you don't have fish sauce on hand or prefer a vegetarian option, you can use soy sauce or tamari as a substitute. However, keep in mind that the flavor profile will be different, as fish sauce has a unique taste that cannot be fully replicated.
It's worth noting that the quality and flavor of fish sauce can vary depending on the brand and production methods. Some higher-quality fish sauces may be more expensive but offer a more nuanced and complex flavor. Experimenting with different brands and types can help you find the one that best suits your taste preferences.
| Flavor | Contains a salty taste with a hint of umami |
| Ingredient | Fish extract, Salt, Monosodium Glutamate(E621), Water, Potassium Sorbate(E202) |
| Brief Description | It is a Fish sauce from China which is natural fermented directly with strong and pure natural flavor of Fish Sauce. It is bright yellow color with golden, clear and shiny surface after shaking ,the dark yellow foam will remain for a long time,harmonious and a light, yet long lasting taste. It is especially nice as a table condiment and suitable for marinade for fish and meat, as well as a condiment. |
| Nutrition information typical values per 100g | Energy79Kj/18.8Kcal Protein 4.4g Total fat 0g Carbohydrate 0.3g Sodium 8210mg |
| Shelf Life | 24 months |
| STORAGE: | Keep at room temperature and moisture proof storage. Please closed After opening use，and store in dry cool place. |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Fish sauce is a condiment commonly used in Southeast Asian cuisine, particularly in Thai, Vietnamese, and Filipino dishes. It is made from fermented fish or seafood, typically anchovies, along with salt and water. Here is some more information about fish sauce:
Production Process: Fish sauce is made through a fermentation process that involves layering fresh fish or seafood with salt in large barrels or vats. The salt draws out the liquid from the fish, creating a brine. Over time, the fish and brine undergo natural fermentation, allowing enzymes and bacteria to break down the proteins and produce a pungent, savory liquid. The fermentation process can take several months to a year, depending on the desired flavor and quality of the fish sauce.
Varieties: Fish sauce comes in various types and qualities, depending on the region and production methods. Some popular types include Thai fish sauce (nam pla), Vietnamese fish sauce (nuoc mam), and Filipino fish sauce (patis). Each type may have its own distinct flavor profile and intensity.
Flavor Profile: Fish sauce has a strong, salty, and savory taste with a distinct umami flavor. It adds depth and complexity to dishes, enhancing the overall flavor. The aroma can be quite pungent, but when used in moderation, it blends well with other ingredients, providing a unique savory note.
Usage: Fish sauce is a versatile ingredient used in a wide range of dishes. It is commonly used as a seasoning or flavor enhancer in stir-fries, marinades, dipping sauces, soups, curries, and dressings. It can also be used as a condiment at the table, similar to soy sauce. Fish sauce adds a depth of flavor and umami richness to dishes, balancing out other flavors and ingredients.
Storage: Fish sauce has a long shelf life and does not require refrigeration. It should be stored in a cool, dark place, away from direct sunlight. Once opened, it is recommended to keep the bottle tightly sealed to prevent oxidation and maintain its quality. Over time, fish sauce may darken in color and develop a stronger flavor, but it remains safe to consume.
Substitutes: If you don't have fish sauce on hand or prefer a vegetarian option, you can use soy sauce or tamari as a substitute. However, keep in mind that the flavor profile will be different, as fish sauce has a unique taste that cannot be fully replicated.
It's worth noting that the quality and flavor of fish sauce can vary depending on the brand and production methods. Some higher-quality fish sauces may be more expensive but offer a more nuanced and complex flavor. Experimenting with different brands and types can help you find the one that best suits your taste preferences.
