List of fish sauces

Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Cambodian, Filipino, Thai, and Vietnamese cuisine.

Fish sauces

A

Anchovy essence – used as a flavoring for soups, sauces, and other dishes, anchovy essence is a pink-colored, thick, oily sauce, consisting of pounded anchovies, spices and other ingredients.

B

Bagoóng – a Philippine condiment made of partially or completely fermented fish or shrimps and salt.^[1] The fermentation process also produces a fish sauce known as patís.^[2]
Bagoóng monamon – a common ingredient used in Filipino cuisine and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies and is used as a cooking ingredient.
Bagoóng terong – a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish.
Budu sauce – a well-known fermented seafood product in Kelantan, Malaysia as well as Southern Thailand. It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allowing to ferment for 140 to 200 days. It is used as a flavoring and is normally eaten with fish, rice and raw vegetables.

Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines
Budu sauce in Kelantan, Malaysia

C

Cincalok – a Malaccan food (see cuisine of Malaysia) made of fermented small shrimp or krill. It is usually served as a condiment together with chillis, shallots and lime juice.
Colatura di Alici – an Italian fish sauce prepared with anchovies, from the small fishing village of Cetara, Campania

G

Garum – a fermented fish sauce that was used in the cuisines of ancient Greece, Rome, and Byzantium. Garum was prepared from the intestines of small fish through the process of bacterial fermentation.^[3]

M

Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds. Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.

N

Naam plaa - Thailand.
Nước mắm - Vietnam.

P

Padaek – a traditional Lao condiment made from pickled or fermented fish that has been cured. Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. Also widely consumed in N.E. Thailand (Isaan) and known by the Lao name.
Phu quoc fish sauce – a specific variety of fish sauce produced on Phu Quoc island in southwest Vietnam. Since 2001, the Industrial Property Department of the government of Vietnam has the name "Phu Quoc Fish Sauce" as a trademark, and only registered manufacturers are allowed to use the name in Vietnam.^[4]
Pla ra – made by pickling several varieties of fish, mainly Snakehead Murrel (Channa striata), the fish is cleaned and cut into pieces, after which it is mixed with salt and rice bran.

Fish sauce at a market in Vientiane, Laos
Large containers of fish sauce for sale in Vietnam
Pla ra at a vendor's food cart in Bangkok, Thailand

S

Shottsuru – a pungent regional Japanese fish sauce, usually made from sandfish, and its production is associated with the Akita region.

W

Worcestershire sauce – a fermented liquid condiment made with anchovy, it's primarily used to flavor meat or fish dishes. It originated in Worcester, England, and was invented by John Wheeley Lea and William Henry Perrins. The Lea & Perrins brand was commercialized in 1837 and has been produced in the current Midlands Road factory in Worcester since October 16, 1897.^[5]^[6]

A 1900 advertisement for Lea & Perrins Worcestershire sauce
A label for the Australian Lionel Brand Worcestershire Sauce

References

^ J. Dagoon (2000). Agriculture & Fishery Technology III. Rex Bookstore, Inc. pp. 242–243. ISBN 978-971-23-2822-0.
^ National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development. National Academies. pp. 132–133. ISBN 9789712328220.
^ Curtis, Robert I. (1983). "In Defense of Garum". The Classical Journal. 78 (3): 232–240. JSTOR 3297180.
^ Ray, Neil (8 May 2009). "Phu Quoc fish sauce to be trademarked". SeafoodSource.
^ Keogh, Brian (1997) The Secret Sauce: a History of Lea & Perrins ISBN 978-0-9532169-1-8
^ Shurtleff, W.; Aoyagi, A. 2012. "History of Worcestershire Sauce (1837-2012)." Lafayette, California: Soyinfo Center.

External links

Media related to Fish sauce at Wikimedia Commons
Media related to Fábrica romana de salga at Wikimedia Commons
The dictionary definition of fish sauce at Wiktionary

[dagoon-1] J. Dagoon (2000). Agriculture & Fishery Technology III. Rex Bookstore, Inc. pp. 242–243. ISBN 978-971-23-2822-0.

[nrc-2] National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development. National Academies. pp. 132–133. ISBN 9789712328220.

[3] Curtis, Robert I. (1983). "In Defense of Garum". The Classical Journal. 78 (3): 232–240. JSTOR 3297180.

[4] Ray, Neil (8 May 2009). "Phu Quoc fish sauce to be trademarked". SeafoodSource.

[brian-5] Keogh, Brian (1997) The Secret Sauce: a History of Lea & Perrins ISBN 978-0-9532169-1-8

[6] Shurtleff, W.; Aoyagi, A. 2012. "History of Worcestershire Sauce (1837-2012)." Lafayette, California: Soyinfo Center.

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v t e Fish sauces and pastes
Fish sauce	Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce
Fish paste	Anchovy paste Balao-balao Bagoong Bagoong monamon Bagoong terong Bekasang Burong isda Dayok Fish paste Garum Gentleman's Relish Jakoten Jeotgal Kamaboko Ngachin Ngapi Padaek Pissalat Pla ra Prahok Shiokara Shrimp paste Surimi Taba ng talangka Tomalley
List articles	Fish pastes Fish sauces

v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Kimchi Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Sahawiq Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

List of fish sauces

Fish sauces

A

B

C

G

M

N

P

S

W

See also

References

Further reading

External links