Saturday, July 7, 2018

Fish sauce

The first accounts of fish sauce fermentation actually date back to ancient Rome, where garum was created from anchovies, sardines, mackerel, or tuna, which were salted and left in the sun to ferment for several months.

Fish sauce which is extensively used as condiment in many countries of south-East Asia, supplements the diets of the poorer sections of the populations worth high-quality protein an vitamins. Fish sauce is traditional prepare by autolysis and fermentation of small fish that are salted and stored under anaerobic conditions for 6-12 months.

The fish variety fermentation conditions, cure duration and technique all affect the texture, amino acid content and volatile flavour profile of the finished product.

Good fish sauce is clear without any sediment, brown in color, has a pleasant aroma of the sea, not an overpowering fishy smell and should not be overly salty.

The high salt content of fish sauce acts as a preservative by inhibiting microbial growth and preventing spoilage. So, while fish sauce may be stored at room temperature, keep in mind that it is still subject to oxidation to oxidation, much like wine.
Fish sauce
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