Depending on the region, fish sauce can vary in its composition and method of preparation. It is produced by fermenting fish, most often anchovies, with the addition of salt. This process helps to preserve nutrients and gives the sauce its characteristic flavor.
History of Origin
The history of fish sauce dates back over two thousand years.
It originated in Asia, where it began to be used as a means of preserving fish and enhancing the flavor of dishes.
The earliest mentions of the sauce can be found in ancient Greek and Roman texts, where it was called garum.
Over time, fish sauce spread across the globe, particularly in Southeast Asian countries.
Vietnamese nước mắm and Thai nam pla have become popular due to their unique taste and aroma. These sauces are often used in traditional recipes and are considered an integral part of local cuisine.
Nutritional Value
In terms of nutritional value, fish sauce contains the following components:
- Calories: approximately 20 calories per tablespoon (15 ml).
- Protein: about 2 grams.
- Fat: 0 grams.
- Carbohydrates: less than 1 gram.
- Salt: high concentration, which should be taken into account when using it.
The glycemic index of fish sauce is very low, making it suitable for a keto diet.
However, it is important to choose quality products without added sugars or preservatives.
Interesting Facts about Fish Sauce
Diversity of Types. There are many types of fish sauce, including those based on anchovies, sardines, and even shrimp, each with its unique flavor.
Vegetarian Alternatives. In recent years, vegetarian and vegan alternatives to fish sauce have emerged, made from soybeans and other plant ingredients that retain the umami flavor.
The Umami Secret. Fish sauce is an excellent source of umami — the fifth taste that enhances the flavors of dishes and makes them more rich.
The Saltiness of Sauce. Fish sauce can have varying degrees of saltiness, and this should be considered when using it in cooking to avoid over-salting.
Fish Sauce in Medicine. In some cultures, fish sauce is used not only in cooking but also in traditional medicine, believed to be beneficial for health.
Interesting Combinations. Fish sauce pairs wonderfully with sour and sweet ingredients, such as lemon juice or sugar, creating harmonious flavor combinations.
Substitution options in recipes
Anchovies. Plus a little water and a few drops of soy sauce. Anchovies contain the same free glutamate as fish sauce. Dissolve the fillet in warm water (2 tbsp of water for the paste of one anchovy fillet), add a couple of drops of soy sauce for a fermented note; the saltiness and umami will be similar, but the mixture will be a bit thicker—reduce the salt in the recipe by ⅛ tsp.
