Fish Sauce

Fish Sauce Record from Hot Sauce Survey

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Ingredient NameFish Sauce
Ingredient Type Sauce
World RegionEast Asia
Wikipedia SummaryFish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor.Fish sauce is not only added to dishes as a seasoning, but also used as a base in dipping sauces. China ==== In China, fish sauce is called yúlù (Chinese: 鱼露, literally 'fish dew') and is native to the provinces of Guangdong and Fujian. Shottsuru, the best known type of Japanese fish sauce and often used as a synonym for all gyoshō, is from Akita Prefecture and is mainly made from sailfin sandfish. Across the Korean Peninsula, aekjeot (액젓, literally 'liquid jeotgal'), a type of fish sauce usually made from fermented anchovies or sand lances, is used as a crucial ingredient in many types of kimchi, both for taste and fermentation.In Jeju island, eoganjang (어간장), made of fermented godori (young chub mackerel) or horse mackerel, is used in place of soy sauce.
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Recipes Using This (3)
Manufacturers Using This (2)
Ingredients Used With This Ingredient (11)
Peppers Used With This Ingredient (3)
Date Added1 Year, 7 Months Ago
Date Last Updated3 Weeks, 4 Days Ago
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