What Kind Of Fish Is Fish Sauce Made From: Unraveling The Mystery

Is fish included in the making of Vietnamese fish sauce? Fish sauce is primarily crafted from two key types of fish: “cá cơm” (black anchovies) and smaller white anchovies, which collectively constitute approximately 95% of the fish used. The remaining portion is made up of larger fish such as sardines and herring. This mixture of various fish varieties forms the foundation of traditional Vietnamese fish sauce, a fundamental component of the country’s culinary heritage. This information helps clarify the composition of fish sauce, shedding light on the primary types of fish utilized in its production.

Fish sauce is a condiment that originates from the fermentation of salted fish. This fermentation process can vary in duration, ranging from weeks to years, which significantly influences the sauce’s final flavor profile. In terms of its culinary role, fish sauce is more comparable to soy sauce than a typical finishing sauce used to garnish a dish. It’s important to note that a small quantity of fish sauce can impart a powerful and distinctive flavor to dishes. As of June 5, 2023, understanding the key ingredients and characteristics of fish sauce can enhance your culinary adventures.