Depending on the region, fish sauce can vary in its composition and preparation method. It is produced through the fermentation of fish, most commonly anchovies, with the addition of salt. This process helps preserve nutrients and gives the sauce its distinctive flavor.
History of Origin
The history of fish sauce spans over two thousand years.
It originated in Asia, where it was first used as a method 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 referred to as garum.
Over time, fish sauce spread across the globe, especially in Southeast Asian countries.
Vietnamese nước mắm and Thai nam pla became popular due to their unique taste and aroma. These sauces are often used in traditional recipes and are considered an integral part of the local cuisine.
Nutritional Value
In terms of nutritional value, fish sauce contains the following components:
- Calories: approximately 20 calories per tablespoon (15 ml).
- Proteins: about 2 grams.
- Fats: 0 grams.
- Carbohydrates: less than 1 gram.
- Salt: high concentration, which should be considered when using.
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.
