Fish Sauce
By: Anonymous

About

Seasoning liquid made from salting and fermenting a variety of small fish. After allowing the fish to decompose in the sun, typically in large clay jars, the resulting liquid is filtered and bottled. It is dark brown in color, smells strongly of fish and is very salty. Vegetarian versions made from soy are available as well. Fish sauce is a key ingredient in Southeast Asian cuisines, especially in Thailand and Vietnam. It pairs very well with lime juice.

Information
Other names: Nuoc Nam, Bagoong
Translations: Zivju mērce, Žuvies padažu, Sos de peşte, Riba Umak, Nước mắm, Vissaus, मछली सॉस, Рыбный соус, Ψάρια Σάλτσα, صلصة السمك, 피시 소스, Rybí omáčkou, Ikan Saus, Isda sarsa, 鱼露, Salsa de Peix, Fish Omake, Rybie omáčkou, Salsa di pesce, דגים ברוטב, Fisksås, Фисх сос, 魚醤油, Sauce de poisson, Fisk Sauce, Salsa de Pescado, Рибний соус, Фиш сос


Physical Description
A liquid. 
Colors: Clear, red-ish brown


Tasting Notes
Flavors: Salty with hint of fish
Food complements: Noodles, Chicken, Rice
Substitutes: Salty water, Chicken broth, Or kabosha squash soup


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Buying: Available at most large grocery stores in "ethnic" sections.


Preparation and Use
No preparation required. Common recipes calling for fish sauce are: Pad Thai, Curried Noodles, Chicken Basil, and Fried Rice. It's recommend to use less fish sauce than more when unsure due to it's strong flavoring.


Conserving and Storing
Can be stored in cupboard.


Social/Political

History: Fish sauce has a long unwritten history for centuries in Vietnam. Many of the secrets of making of fish sauce are traditional family histories from parts of Vietnam in Phu Quoc and Phan Thiet, both are most notable for there quality.