![]() Fish sauce is watery, clear, and salty, whereas oyster sauce is made by reducing oyster extracts and therefore sweeter with a hint of salt and not as strong an aroma as fish sauce. While fish sauce and oyster sauce are both briny and may have related histories, they are different products. The original Worcestershire sauce is a related product because it is fermented and contains anchovies. In English garum was formerly translated as fish pickle. Garum was frequently maligned as smelling bad or rotten, being called, for example, "evil-smelling fish sauce" and is said to be similar to modern colatura di alici, a fish sauce used in Neapolitan cuisine. Garum was one of the trade specialties in Hispania Baetica. Mixed with wine it was known as oenogarum, or with vinegar, oxygarum, or mixed with honey, meligarum. Garum was ubiquitous in Classical Roman cooking. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards. Remains of Roman fish salting facilities can still be seen, including in Algeciras in Spain and near Setúbal in Portugal. The brown liquid would then be strained, bottled, and sold as a condiment. : 235 According to Pliny the Elder, "garum consists of the guts of fish and other parts that would otherwise be considered refuse so that garum is really the liquor from putrefaction." Garum was made in the Roman outposts of Spain almost exclusively from mackerel by salting the scrap fish innards, and then sun fermenting the flesh until it fell apart, usually for several months. The Romans made a similar condiment called either garum or liquamen. : 235 It is believed to have been made with a lower salt content than modern fish sauces. The earliest recorded production was between 4th–3rd century BC by the Ancient Greeks, who fermented scraps of fish called garos into one. Europe įish sauces were widely used in ancient Mediterranean cuisine. Fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of the southern provinces Guangdong and Fujian. Food scholars traditionally divide East Asia into two distinct condiment regions, separated by a bean-fish divide: Southeast Asia, mainly using fermented fish (Vietnam, Thailand, Cambodia), and Northeast Asia, using mainly fermented beans (China, Korea, Japan). Fish sauce, however, developed massive popularity in Southeast Asia. : 233īy 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. ![]() A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup. By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce, : 346, 358–359 with fermented fish-based sauces developing separately into fish sauce. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment. Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. įish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. ![]() The umami flavor in fish sauce is due to its glutamate content. ![]() Some garum-related fish sauces have been used in the West since the Roman times.ĭue to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. : 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Jyu4 seoi2 (Guangzhou Cantonese, Vietnam, Cambodia)įish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.
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