Fish sauce facts for kids

A drop of fish sauce

Fish sauce is a special liquid used in cooking, especially in many Asian countries. It's made by taking fish or tiny shrimp called krill, covering them in salt, and then letting them sit and change over time. This process is called fermentation, and it can take up to two years!

People use fish sauce to add a unique flavor to their food. This flavor is often called umami, which is a savory, rich taste. Think of it like the delicious taste in mushrooms or aged cheese.

You'll find fish sauce in dishes from places like Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, and Vietnam. Sometimes, soy sauce is used instead, especially for people who don't eat fish.

It's important not to confuse fish sauce with fish stock. Fish stock is made differently and tastes different, even though both come from fish.

What is Fish Sauce?

Fish sauce is a liquid seasoning made from fish that has been fermented. This means the fish is left to break down naturally with salt over a long period. This process creates a strong, salty, and savory liquid.

The type of fish used can vary, but often small fish like anchovies are chosen. The salt helps preserve the fish and guides the fermentation process.

How is Fish Sauce Used?

Chefs use fish sauce to add a deep, savory flavor to many dishes. It's not just for making food salty; it adds a complex taste that makes food more delicious. This is the "umami" flavor.

You might find it in stir-fries, soups, curries, and dipping sauces. It's a key ingredient in many traditional recipes. In some places, it's even served on the side, like salt and pepper.

Fish Sauce Around the World

Fish sauce is very popular in Southeast Asian cooking. Each country might have its own special way of making or using it.

For example, in Thailand, it's called Nam pla. In Vietnam, it's known as Nước mắm. The island of Phú Quốc in Vietnam is famous for making some of the best fish sauce.

Ancient History of Fish Sauce

Did you know that fish sauce isn't a new invention? Ancient Romans made a similar sauce called garum. They used it in many of their dishes, much like how fish sauce is used today.

Archaeologists have found ruins of old garum factories. These factories show how important this sauce was to their food. This means people have been enjoying fermented fish flavors for thousands of years!

Images for kids

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  Fish sauce fermentation containers in Phú Quốc, Vietnam

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  Cambodian sweet fish sauce mixed with chopped chili peppers and slices of garlic

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  Ruins of a Roman garum factory near Tarifa, Spain

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  Ancient Roman garum factory in Portugal

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  Two amphoras for garum

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  Traditional burnay jars containing fermenting bagoong in Ilocos Norte

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  Commercial patis sold in the Philippines

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  Dipping sauce made from patis with siling haba peppers

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  Nam pla phrik ("fish sauce with chili") is served with some Thai meals

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  Prepared fish sauces in Thailand

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  Fishing boats in Phú Quốc, where the most prized fish sauce is made

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  A fish sauce factory in Phú Quốc

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  Nước mắm

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  Nước chấm

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  Japanese Fish sauce, Shottsuru and Ishiru'

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  Myeolchi-aekjeot (anchovy sauce)

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  Eo-ganjang of Jeju Island

See also

In Spanish: Salsa de pescado para niños