Fish sauce

Fish sauce is a liquid condiment that is widely used in Southeast Asian cuisine, particularly in Thai, Vietnamese, and Filipino cooking. It is made by fermenting fish with salt and water, and then pressing the mixture to extract the liquid.

Fish sauce has a salty and savory flavor that is rich in umami, the fifth taste that is often described as meaty or savory. It is often used as a seasoning or flavor enhancer, similar to soy sauce, and is a common ingredient in marinades, dressings, and dipping sauces.

Fish sauce is typically made from anchovies, but other fish such as mackerel, shrimp, and squid can also be used. The quality and flavor of fish sauce can vary depending on the type of fish used, the fermentation process, and the production method.

Fish sauce is a rich source of protein and contains a variety of minerals, such as calcium and phosphorus. However, it is also high in sodium, so it should be used in moderation. Many brands of fish sauce are available in supermarkets and Asian grocery stores, and some varieties are made with NO added MSG or preservatives.

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