Fish sauce

Fish sauce is a salty, savory liquid condiment made by fermenting fish with salt. It is widely used in Southeast Asian cuisines.

Proteolysis: Proteolysis is the breakdown of proteins into smaller peptides and amino acids. Fish enzymes and microorganisms release amino acids, including glutamate, during fermentation.
Nước mắm: Nước mắm is a Vietnamese fish sauce traditionally made by fermenting fish with salt. It is Vietnam’s best-known regional form of fish sauce.
Pad Thai: Pad Thai is a Thai stir-fried rice-noodle dish commonly seasoned with fish sauce. Fish sauce supplies salty, savory depth in a widely known Thai preparation.
Salted fish: Salted fish is fish preserved by curing it with salt. Fish sauce and salted fish share salt-based preservation, though fermentation turns fish into a liquid condiment.
Halophiles: Halophiles are organisms adapted to grow in environments with high salt concentrations. Salt-tolerant microbes can persist in fermenting fish mixtures where many organisms cannot.
Nam pla: Nam pla is the Thai name for fish sauce, a staple seasoning in Thai cooking. Its use in Thai food illustrates how fish sauce became a defining regional condiment.
Nuoc cham: Nước chấm is a Vietnamese dipping sauce, often combining fish sauce with lime, sugar, and chili. Fish sauce forms the savory base of this adaptable Vietnamese table condiment.
Southeast Asian cuisine: Southeast Asian cuisine encompasses the diverse food traditions of mainland and maritime Southeast Asia. Fish sauce is a widely shared seasoning across otherwise distinct cuisines in the region.
Umami: Umami is the savory basic taste associated with compounds such as glutamate. Free glutamate helps give fish sauce its characteristic savory intensity.
Patis: Patis is a Filipino fish sauce made from fermented fish or fish by-products. It represents a Philippine tradition of producing and seasoning with fish sauce.

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