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Want to know what the best fish sauce brands out there are? Here's what Edward Lee, Andrea Nguyen, and other experts told us about their favorite fish sauces.
Fish sauce is saltier, fishier, and more watery than oyster sauce. Oyster sauce is thicker, sweeter, and made from oysters that have been reduced and caramelized and combined with sugar and cornstarch. Oyster sauce is a deep, dark, and opaque condiment that has the consistency of a thick syrup.
Fish sauce is a pantry staple in many homes, but if it is new to you, here is everything you need to know about the many different types of fish sauce.
This savory, umami-packed condiment adds depth and flavor to a variety of dishes, from soups and stir-fries to marinades and dipping sauces. However, with so many different options available on the market, choosing the best fish sauce for your culinary creations can be a daunting task.
Read the label. Traditional fish sauce has just two ingredients: salt and fish (the label may say “fish extract”). The best fish sauces are made of just one type of fish, usually anchovy, mackerel, or Sa Chau’s specialty, shad.
Fish sauce (yú lù, 鱼露) is made from salting and fermenting anchovies or krill. The salt draws moisture out of the seafood. Fish sauce makers press the mixture to separate out the briny, fishy liquid that we know as fish sauce.
This is the ultimate guide to fish sauce for anyone who is curious or interested in adding it to your culinary toolkit. In this post, you’ll learn what it is, what brands to buy, how to use it, and most importantly, how to make prepared fish sauce for dipping or dressing at the table.
In this article I'll walk you through everything you need to know about fish sauce including what it is, how it's made, how to choose a good quality fish sauce, how to store, and how to substitute it.
Vietnamese fish sauce tends to be lighter and sweeter, Thai skews saltier, and Filipino fish sauce is heavier, each reflecting and complementing the cuisines themselves, Nguyen says.
This fish sauce has a “mildly funky fish flavor” and is “assertively salty.” One taster thought it “lacked depth and fish-forward umami” and another said it was “less intense,” but others enjoyed its “tempered sweetness.”