Home Forums Hunting & Shooting Food, Cooking, and Game Preparation The Topic: Fish Sauce

So, I have been using Thai Kitchen fish sauce to give that umami punch to many dishes.

Do any of you fine cooks have a preferred brand of fish sauce?

Thanks In Advance

An employee use to bring that stuff to work, it was so nasty smelling I had to leave the shop to eat lunch.

Best used in small quantities to bring a little salt and umami to dishes. When mixed in there is no residual fishy taste or smell. It is also used in many Asian dishes.

Ymmv

Ill admit, i dont even know what that is…

In the dirty south, we eat fish one way…

Fried…. 😂😂😂

Fred,

Here's a link to what I'm referencing.

FishSauce

Thanks!

Ill look for it at the grocery store / Walmarks.

I think it’s a fairly standard formula for stability.

It’s what you do with it that makes the difference. As you know, it’s widely used in Vietnamese food. Every Vietnamese woman has her own uses and recipes for it.

I used to work with a guy that lived with a Veitnamese woman. He ate it on his food. It stunk up the whole galley.
They put fish on a wire rack with a catch pan under it. The drippings have salt added and it is bottled. The first drippings they catch are considered the best.
After the guy explained what fish sauce is I would never knowingly eat it.

Try some...in stews, pasta sauce, soup, Asian dishes, etc...it tastes great.

I too was hesitant the first time, but the results were outstanding.

Ymmv

Yep, always a big bottle in the fridge.

Couldn't tell you what brand, though !

99s,

I figured your household may enjoy fish sauce.

Regards

OK, it's this 1 !

Just got schooled a week or so ago in a local Asian market. There were well over a dozen options from a lot of countries. In general Thai sauce is the lightest, followed by Lao, VN, and Cambodia. The strongest comes from the Philippines.

There is a huge range in quality and it ferments for 6 months to years in jars or barrels, packed in salt.

I picked up a Thai and a Philippine example. They are very different. I have been using it for a very long time but had no idea how important it actually is.

If I can find it I will purchase to try it out. Thanks 99s!

Agreed. I live very rural atm so inquiring about favorite brands to find and taste.

Thanks!

Have not seen that here, but have and have used oyster sauce. (Yes, I know they’re different).

A few months back, I remember kamo referring to anchovy paste in a dish.

I use it as well, whatever brand I get ahold of here. It should be added at the last minute to a dish. If you're making a soup and put it in while boiling most of the flavor will be lost. Splash it in just before serving.

Actually came back to the thread to suggest anchovy paste. I always keep a tube around.

Great minds, eh?
👊