fish sauce#Japan

Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago.{{Cite web |last=Butler |first=Stephanie |date=2012-07-20 |title=Ketchup: A Saucy History |url=http://www.history.com/news/hungry-history/ketchup-a-saucy-history |access-date=2017-04-04 |website=History}} During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment.{{Cite web |title=调料文化：酱油的由来 |url=http://big5.xinhuanet.com/gate/big5/www.godpp.gov.cn/wmzh/2007-10/11/content_11376810.htm |archive-url=https://web.archive.org/web/20120130171757/http://big5.xinhuanet.com/gate/big5/www.godpp.gov.cn/wmzh/2007-10/11/content_11376810.htm |url-status=dead |archive-date=30 January 2012 |access-date=2018-06-21 |publisher=Big5.xinhuanet.com}}:zh:酱 By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce,{{Cite book |last=Hsing-Tsung |first=Huang |title=Joseph Needham: Science and Civilisation in China, Vol.6, Part 5 |date=2000 |publisher=Cambridge University Press |isbn=0521652707}}{{RP|346, 358-359}} with fermented fish-based sauces developing separately into fish sauce.{{Cite book |last=Kurlansky |first=Mark |url=https://books.google.com/books?id=kK7ec92n5x8C |title=Salt: A World History |publisher=Walker and Co. |year=2002 |isbn=978-0-8027-1373-5 |location=New York |page=20}} A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup.{{Cite news |last=Gandhi |first=Lakshmi |date=2013-12-03 |title=Ketchup: The All-American Condiment That Comes From Asia |work=NPR |url=https://www.npr.org/sections/codeswitch/2013/12/02/248195661/ketchup-the-all-american-condiment-that-comes-from-asia |access-date=2017-04-04}}{{RP|233}}

By 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia. 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 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.{{Cite news |last=Lim |first=Lisa |date=2017-07-21 |title=When China invented ketchup in 300BC, and how it morphed from a preserved fish sauce to sweet tomato gloop |work=South China Morning Post |url=http://www.scmp.com/magazines/post-magazine/article/2103418/when-china-invented-ketchup-300bc-and-how-it-morphed |access-date=2018-11-25}}

Fish sauces were widely used in ancient Mediterranean cuisine. The earliest recorded production was between 4th–3rd century BC by the Ancient Greeks, who fermented scraps of fish called garos into one.{{RP|235}}{{Cite book |last=Farnworth |first=Edward R. |url=https://archive.org/details/handbookfermente00farn |title=Handbook of Fermented Functional Foods |date=2003 |publisher=CRC Press |isbn=0849313724 |location=Boca Raton, Florida |page=[https://archive.org/details/handbookfermente00farn/page/n34 22] |url-access=limited}} It is believed to have been made with a lower salt content than modern fish sauces.{{Cite web |last=Grainger |first=Sally |title=Fish Sauce: An Ancient Condiment |url=http://www.kcrw.com/etc/programs/gf/gf111001dashboard_dining_tha |access-date=26 October 2011 |website=Good Food SAT 1 OCT 2011 |publisher=National Public Radio}}

The Romans made a similar condiment called either garum or liquamen.{{RP|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."[https://www.loebclassics.com/view/pliny_elder-natural_history/1938/pb_LCL418.435.xml?readMode=recto Natural History] Pliny, the Elder. LoebClassics.com 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 brown liquid would then be strained, bottled, and sold as a condiment. Remains of Roman fish salting facilities can still be seen, including in Algeciras in Spain and near Setúbal in Portugal. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards.{{RP|235}}

Garum was ubiquitous in Classical Roman cooking. Mixed with wine it was known as oenogarum, or with vinegar, oxygarum, or mixed with honey, meligarum. Garum was one of the trade specialties in Hispania Baetica.{{Cite book |last=Wilkinson |first=Paul |title=Pompeii: The Last Day |date=2003 |publisher=BBC |isbn=9780563487708 |location=London |chapter=Introduction}}{{Page needed|date=April 2017}} Garum was frequently maligned as smelling bad or rotten, being called, for example, "evil-smelling fish sauce"{{Cite journal |last=Curtis |first=Robert I. |date=1 January 1983 |title=In Defense of Garum |journal=The Classical Journal |volume=78 |issue=3 |pages=232–240 |jstor=3297180}} and is said to be similar to modern colatura di alici, a fish sauce used in Neapolitan cuisine.{{who|date=May 2017}}

In English garum was formerly translated as fish pickle. The original Worcestershire sauce is a related product because it is fermented and contains anchovies.

File:Factoría de salazones 001.jpg|Ruins of a Roman garum factory near Tarifa, Spain

File:Fábrica romana de Salga 05.jpg|Ancient Roman garum factory in Portugal

File:Garumamphoren.JPG|Two amphoras for garum

While fish sauce and oyster sauce are both briny and may have related histories, they are different products. 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.{{Cite web |title=How to Use Fish Sauce |url=https://www.thespruceeats.com/thai-fish-sauce-nam-pla-overview-3217088 |access-date=2021-05-20 |website=The Spruce Eats |language=en}}

File:Phu_quoc_fabication_de_nuoc_mam.jpg, Vietnam]]

Fish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fish blood or viscera. Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%. It is then sealed in a closed container for up to two years.{{RP|234}}

Once the original draft has been made, some fish sauces will be produced through a re-extraction of the fish mass via boiling. To improve the visual appearance and add taste, second-pass fish sauces often have added caramel, molasses, or roasted rice.{{RP|234}} They are thinner, and less costly. Some volume manufacturers of fish sauce will also water down a first-press to manufacture more products.

Fish sauce that has been only briefly fermented has a pronounced fishy taste. Extended fermentation reduces this and gives the product a nuttier, richer and more savory flavor.Julalak Chuprom, Preeyanuch Bovornreungroj, Mehraj Ahmad, Duangporn Kantachote, Toshiki Enomoto,

Statistical optimization for the improved production of an extracellular alkaline nuclease by halotolerant Allobacillus halotolerans MSP69: Scale-up approach and its potential as flavor enhancer of fish sauce,

Biocatalysis and Agricultural Biotechnology,

Volume 8,

2016,

Pages 236-247 An anonymous article, "Neuc-num", in Diderot and d'Alembert's 18th-century Encyclopédie, states: "It is said that Europeans become accustomed enough to this type of sauce".{{Cite journal |last=Diderot |first=Denis |title=Fish Sauce |url=http://quod.lib.umich.edu/cgi/t/text/text-idx?c=did;cc=did;rgn=main;view=text;idno=did2222.0002.783 |access-date=1 April 2015 |journal=The Encyclopedia of Diderot and d'Alembert Collaborative Translation Project|date=15 September 2012 }}

Southeast Asian fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis.

Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce.

Fish sauce in Myanmar is called ngan bya yay (ငါးငံပြာရည်). It's often a by-product of Hmyin ngapi(မျှင်ငပိ)(Burmese Fish Paste made from small fishes, anchovies,krills and shrimps)Mi Mi Khaing, Cook and Entertain the Burmese Way (Rangoon, 1975) p. 98

In Cambodia, fish sauce is called tik trei ({{langx|km|ទឹកត្រី}}, {{lang|km-latn|tœ̆k trei}}). Just like prahok, it is believed to date back to the pre-Angkorean era. Industrially fish sauce is produced by mixing trei aing keuy or anchovies with coarse salt and fermenting it in large wooden vats. Over the period of six to eight months, it is distilled five times, before being transferred into jars and sun-fermented for the final 2–3 months. The most famous fish sauce is produced in the Kampot Province. Food Production Company of Kampot produces a speciality fish sauce containing roe.{{Cite book |last=Thaitawat |first=Nusara |title=The Cuisine of Cambodia |date=2000 |publisher=Nusara & Friends Co. Ltd. |isbn=978-9-748-77885-3 |location=Thailand |page=31}} Fish sauce is mixed with sugar, lime juice, chili peppers and crushed roasted peanuts to create sweet fish sauce, which is the most popular dipping sauce in Cambodia.{{Cite web |date=6 July 2017 |title=Sweet Fish Sauce |url=https://www.cambodiarecipe.com/recipe/sweet-fish-sauce/ |access-date=15 March 2020 |website=Cambodian Recipes}}

File:Neary Khmer, 2018-01-02 (004).jpg|Cambodian sweet fish sauce mixed with chopped chili peppers and slices of garlic

In Lao/Isan, it is called nam pa ({{langx|lo|ນ້ໍາປາ}}). A chunkier, more aromatic version known as padaek is also used.{{Cite journal |last=Marui |first=Junichiro |last2=Phouphasouk |first2=Souphachay |last3=Giavang |first3=Yethao |last4=Yialee |first4=Yanglao |last5=Boulom |first5=Sayvisene |date=2021-03-01 |title=Relationship between Salinity and Histamine Accumulation in Padaek, a Salt-Fermented Freshwater Fish Paste from Laos |url=https://linkinghub.elsevier.com/retrieve/pii/S0362028X22068727 |journal=Journal of Food Protection |volume=84 |issue=3 |pages=429–436 |doi=10.4315/JFP-20-272 |issn=0362-028X|doi-access=free }}{{Cite web |last=Ngo |first=Hope |last2=Staff |first2=Tasting Table |date=2022-05-09 |title=14 Fish Sauces Around The World, Explained |url=https://www.tastingtable.com/857336/3-types-of-fish-sauce-and-what-to-use-them-for/ |access-date=2025-04-15 |website=Tasting Table |language=en-US}}

{{Main|Bagoong|Dayok}}

The Philippine fish sauce is known as patis. It is one of the most important ingredients in Filipino cuisine.{{Cite web |title=Patis / Fish Sauce |url=http://www.marketmanila.com/archives/patis-fish-sauce |access-date=13 January 2019 |website=Market Manila|date=14 July 2007 }} Patis is a by-product of bagoong production, which include bagoong isda (fermented fish) and bagoong alamang (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams). The fish used are typically small like sardines, anchovies, ambassids, and the fry of larger fish. Unlike other fish sauce variants, the fermented solids are not discarded but are sold as separate products. The patis is skimmed from the upper layers of fermenting bagoong and is not pressed. As such, patis usually takes longer to produce than other types of fish sauce as it is reliant on the readiness of bagoong.{{Cite book |last=Van Veen |first=E.M. |url=https://books.google.com/books?id=h6-yzgZaTOAC |title=Advances in Food Research |publisher=Academic Press |year=1953 |isbn=9780080567495 |editor-last=Mrak |volume=4 |page=217 |chapter=Fish Preservation in Southeast Asia |editor-last2=Stewart, G.F.}}

Patis is nearly always cooked prior to consumption, even when used as an accent to salads or other raw dishes. Patis is also used as an ingredient in cooked dishes, including a rice porridge called arroz caldo, as a condiment for fried fish or an umami accent in a common dish, sinigang. Patis is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with calamansi and labuyo chilis and used as a dipping sauce.{{Cite book |last=Olympia |first=Minerva |url=https://www.ncbi.nlm.nih.gov/books/NBK234688/ |title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development |publisher=National Academies Press |year=1992 |chapter=Fermented Fish Products in the Philippines}}{{Cite web |title=Patis - Filipino Fishy Goodness |url=http://oysterfoodandculture.com/2009/06/patis-filipino-fishy-goodness/ |access-date=13 January 2019 |website=Oyster Food and Culture |archive-date=11 November 2020 |archive-url=https://web.archive.org/web/20201111172228/http://oysterfoodandculture.com/2009/06/patis-filipino-fishy-goodness/ |url-status=dead }}{{Cite web |title=Patis |url=https://www.tagaloglang.com/patis/ |access-date=13 January 2019 |website=TagalogLang}}{{Cite web |title=Filipino Icon: Bagoong |url=http://ffemagazine.com/filipino-icon-bagoong/ |access-date=13 January 2019 |website=For Filipinos in Europe|date=8 April 2014 }}

File:Bornayjars.jpg|Traditional burnay jars containing fermenting bagoong in Ilocos Norte

File:09975jfSauces of the Philippinesfvf 02.jpg|Commercial patis sold in the Philippines

File:Sili at patis (fish sauce and chilis), Philippines.jpg|Dipping sauce made from patis with siling labuyo peppers

Fish sauce in Thailand is called nam pla ({{langx|th|น้ำปลา}}). In Isan, it is called nam pa. Similar to the Laotian padaek is pla ra ({{langx|th|ปลาร้า}}), also used in Thai cuisine. In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with phrik nam pla as a condiment: a mixture of fish sauce, lime juice, and chopped bird's eye chilies. Sliced garlic is often added to this sauce.

Historically, there were two types of fish sauce made in Thailand: that made from freshwater fish, pla soi, and that made from saltwater fish, pla kratak. Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best fish sauce called the "base". The dregs are then mixed with water and salt and again fermented for three to four months. This yields a second-grade fish sauce, mostly used in cooking.{{Cite news |last=Sukphisit |first=Suthon |date=2018-11-25 |title=Fish Tails |work=Bangkok Post |url=https://www.bangkokpost.com/lifestyle/food-and-drinks/1581906/fish-tails |access-date=2018-11-25}}

In 2014, the US Food and Drug Administration (FDA) banned the import of Thai fish sauces due to a lack of information about tests for botulinum toxin. The toxin can cause death if more than 0.5 micrograms are consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28 were genuine fish sauces from 18 production sites in 12 provinces. Twenty samples from production sites in eight provinces were adulterated fish sauce. Tests showed that none were contaminated with botulinum toxin types A, B, E, and F and were free of Clostridium botulinum bacteria.{{Cite news |date=2017-02-06 |title=21 brands of Thai fish sauce free from botulinum toxin |work=Thai PBS |url=http://englishnews.thaipbs.or.th/21-brands-thai-fish-sauce-free-botulinum-toxin/ |access-date=2018-11-25 |archive-date=3 June 2019 |archive-url=https://web.archive.org/web/20190603235831/http://englishnews.thaipbs.or.th/21-brands-thai-fish-sauce-free-botulinum-toxin/ |url-status=dead }} In 2018, rumours again surfaced concerning banned Thai fish sauce.{{Cite news |date=2018-10-25 |title=FDA denies US ban on fish sauce from Thailand |work=The Nation |url=https://www.nationthailand.com/detail/national/30357106 |access-date=25 November 2018 |archive-date=16 June 2019 |archive-url=https://web.archive.org/web/20190616162805/http://www.nationmultimedia.com/detail/national/30357106 |url-status=live }}

File:Phrik nam pla.jpg|Phrik nam pla ("fish sauce with chili") is served with some Thai meals

File:Thaifishsauce0609.jpg|Prepared fish sauces in Thailand

{{See also|Nước chấm|Mắm nêm}}

The variety from Vietnam is called nước mắm.{{Cite book |last=Robuchon |first=Joël |title=Larousse Gastronomique |date=2009 |publisher=Hamlyn |isbn=9780600620426 |edition=Updated |location=London |page=714}} There are two areas in Vietnam that are most famous for producing fish sauce: Phú Quốc and Phan Thiết.

Fish sauce has a 300-year history dating back to the Champa kingdom of the Cham people.Ng, J. (2021, September 13). Fish Sauce Museum: 300-Year-Old Recipes & Champa Artifacts In Phan Thiết. The Smart Local. Retrieved May 25, 2022, from https://thesmartlocal.com/vietnam/fish-sauce-museum/ Phan Thiết can be identified with the birthplace of Vietnamese fish sauce. Before 1693, Phan Thiết was a territory of Champa. The Vietnamese occupied the area in 1693 and commercialized the fish sauce by keeping it in barrels and selling throughout the country. This business was popularized by Trần Gia Hòa who was born in 1872. There is a fish sauce museum in Phan Thiết. Popular brands in the US include Mega Chef, Red Boat, 3 Crabs, Golden Boy, and Hòn Phan Thiết.{{Cite web |last=Hildebrant |first=Kyle |date=2014-02-17 |title=Fish Sauce Taste Test, 13 Brands Compared – Our Daily Brine |url=https://ourdailybrine.com/fish-sauce-taste-test/ |access-date=2017-04-04 |publisher=Ourdailybrine.com |archive-date=8 November 2020 |archive-url=https://web.archive.org/web/20201108103047/https://ourdailybrine.com/fish-sauce-taste-test/ |url-status=dead }}

Vietnamese fish sauces are made with anchovies, mackerel, scabbard fish, and salt. High mercury concentration can be found in larger fish, especially in predator fish like scabbard fish. They do not have any additives like sugar, hydrolyzed protein, or preservatives.{{Cite web |last=Stanton |first=J. |date=2012-05-02 |title=What Are "Hydrolyzed Soy Protein" And "Hydrolyzed Wheat Protein," And Why Are They in Everything? |url=http://www.gnolls.org/3089/what-are-hydrolyzed-soy-protein-and-hydrolyzed-wheat-protein-and-why-are-they-in-everything/ |access-date=2017-04-04 |publisher=Gnolls.org}} Vietnamese prefer sauces without a strong smell, and transparent with a deep golden amber color. "First press" fish sauce, meaning the sauce is bottled from the first time the fermenting barrels are drained, also indicates quality. Lastly, when measuring the nitrogen level of fish sauces (°N, or grams of nitrogen per liter), most fish sauce on the market falls within the mid 20°N range. Anything over 30°N is considered high-grade, and 40°N is optimal.{{Cite web |title=Everything you want to know about Phu Quoc Fish Sauce |url=http://www.phuquocislandguide.com/phu-quoc-fish-sauce/ |access-date=2017-04-04 |publisher=Phuquocislandguide.com |archive-date=25 August 2018 |archive-url=https://web.archive.org/web/20180825073920/https://www.phuquocislandguide.com/phu-quoc-fish-sauce/ |url-status=dead }}{{cite book |last1=Pham |first1=Cuong |last2=Nguyen |first2=Tien |last3=Tran |first3=Diep |title=The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce |date=2021 |publisher=Houghton Mifflin Harcourt |isbn=978-0-358-41097-3 |page=10 |url=https://books.google.com/books?id=8WoOEAAAQBAJ&pg=PA10 |language=en}}

Nước chấm is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if lime and chili peppers are added. The main components are fish sauce, water, and sugar.

Mắm is made much like fish sauce, except that it is not fermented as long, and the fish is kept along with its liquid extract, not just the extract. Mắm can be used as a base condiment in dipping sauces with additional ingredients, used in soups, stir-fries and meat loaves, or eaten with rice as a main dish.

In January 2016, the Institute of Food Technologists published a study asserting that using Vietnamese fish sauce as a substitute for sodium chloride (salt) in chicken broth, tomato sauce, and coconut curry reduced the amount of sodium chloride by 10 to 25 percent while still maintaining the perceived deliciousness, saltiness, and overall flavor intensity.{{Cite journal |last1=Huynh |first1=Hue Linh |last2=Danhi |first2=Robert |last3=Yan |first3=See Wan |date=27 November 2015 |title=Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties |journal=Journal of Food Science |volume=81 |issue=1 |pages=S150–S155 |doi=10.1111/1750-3841.13171 |pmid=26613570}} This idea is similar to the use of umami flavor enhancers such as MSG to increase flavor intensity and reduce sodium requirement.{{cite web|url=https://www.businessinsider.com/cooking-with-msg-supersalt-2017-2|title=Everyone should cook with MSG, says food scientist|last=Lubin|first=Gus|website=Business Insider|date=2 February 2017|access-date=27 January 2019}}

According to the General Statistics Office, in 2020, the output of fish sauce reached nearly 380 million liters.{{Cite web |title=Giải pháp nào cho ngành Nước mắm Việt Nam phát triển? |url=https://thanhtra.com.vn/kinh-te/thi-truong/giai-phap-nao-cho-nganh-nuoc-mam-viet-nam-phat-trien-200976.html |access-date=2024-02-19 |website=thanhtra.com.vn |language=en-US}}{{Cite web |title=Nghề nước mắm tạo ra 6.000 tỷ đồng mỗi năm, xuất khẩu 25 triệu USD |url=https://thegioitiepthi.danviet.vn/nghe-nuoc-mam-tao-ra-6000-ty-dong-moi-nam-xuat-khau-25-trieu-usd-20211215182259955.htm |access-date=2024-02-19 |website=thegioitiepthi.danviet.vn |language=vi}}{{Cite web |last=NLD.COM.VN |title=Việt Nam đang xuất khẩu 12,6% sản lượng nước mắm ra thế giới |url=https://nld.com.vn/kinh-te/phat-trien-nganh-nuoc-mam-o-viet-nam-giong-nhu-nganh-ruou-vang-the-gioi-20220624161627903.htm |access-date=2024-02-19 |website=Báo Người Lao Động Online |language=vi}} According to the Vietnam Fish Sauce Association, the output of fish sauce in 2023 is expected to reach about 420 million liters.{{Cite web |title=Thành lập Hiệp hội nước mắm Việt Nam là rất cần thiết |url=https://hiephoinuocmamvietnam.org.vn/ban-tin-hiep-hoi/ban-tin-noi-bo/thanh-lap-hiep-hoi-nuoc-mam-viet-nam-la-rat-can-thiet-22.html |access-date=2024-02-19 |website=HIỆP HỘI NƯỚC MẮM VIỆT NAM |date=15 April 2021 |language=vi}}{{Cite web |last=Phượng |first=Cẩm |date=2023-10-28 |title=Chắp cánh nước mắm Việt Nam |url=https://thuysanvietnam.com.vn/chap-canh-nuoc-mam-viet-nam/ |access-date=2024-02-19 |website=Tạp chí Thủy sản Việt Nam |language=vi}} The reason for this growth is due to the increasing domestic demand and the strong development of the fish sauce export industry.{{Cite web |last=ANH |first=QUỲNH |date=2023-10-05 |title=Động lực tăng trưởng từ xuất khẩu và kích cầu tiêu dùng trong nước |url=http://baokiemtoan.vn/dong-luc-tang-truong-tu-xuat-khau-va-kich-cau-tieu-dung-trong-nuoc-27407.html |access-date=2024-02-19 |website=BÁO KIỂM TOÁN NHÀ NƯỚC |language=vi}}{{Cite web |last=tcct |date=2019-08-11 |title=Một số giải pháp phát triển thương hiệu nước mắm Phan Thiết |url=https://tapchicongthuong.vn/bai-viet/mot-so-giai-phap-phat-trien-thuong-hieu-nuoc-mam-phan-thiet-64468.htm |access-date=2024-02-19 |website=Tạp chí Công Thương |language=vi}} Vietnamese fish sauce is currently exported to more than 60 countries and territories around the world.{{Cite web |date=2019-08-11 |title=Nhiều khó khăn trong tiêu thụ, xuất khẩu nông, lâm, thủy sản |url=https://www.camau.gov.vn/wps/portal/trangchitiet/!ut/p/z1/nVJRb4IwEP4te_CR9UAEfRSyGOZkTufUvpADC3Rqq1jM5q-3msXMZENi05e73n33fb2PUDIjVOCeZ6i4FLjS8Zw6UWvYD3qeDyF0AOBt0Pwww24fnkZAplUFjuMSWqcfrk4XvJHlNQF6r9Y9_b-R6vVXFNBq-OdbA_QP8s_tlnYJTaRQ7EuRWYJrLFc8LrD4bsA5kumOK6YDKbIFigZkHKXibHNJiJyzcpnLZY5CFTqrX0uVl2SuJbj_UnBtMiZUr3UXVVZFU38QDQu257LcDTFjY35gj600YQvTsg3XdmLDNplldGKGhpskbbONGKd2SuYmnCb471rrj5yLOB8HJ3Hje8Vp3DOxQE-pL0PTr0ndcrUFaNUSzyb-wwbXLr3lk816MpnMDi9pGLb2-gIPHo4QVa4H/ |access-date=2024-02-19 |language=vi}}{{Cite web |title=Định vị hạng sang cho nước mắm việt |url=https://nhipcaudautu.vn/kinh-doanh/dinh-vi-hang-sang-cho-nuoc-mam-viet-3337998/ |access-date=2024-02-19 |website=nhipcaudautu.vn |language=vi}}{{Cite web |last=Ngoc |first=Nu |date=2022-02-14 |title=Đặc sản Vinafood |url=https://vinafood.net/ |access-date=2024-02-19 |language=vi}}{{Cite web |date=2022-06-25 |title=Phát triển ngành nước mắm Việt Nam xuất khẩu ra thế giới |url=https://mekongasean.vn/post-7882.html |access-date=2024-02-19 |website=Mekong ASEAN |language=vi}} According to statistics, Vietnam currently has 783 fish sauce production facilities with 1,500 participating farming households,{{Cite web |last=Hoàng - |first=Song |date=2021-12-15 |title=Khẩn cấp tìm giải pháp bảo vệ nguồn cá sản xuất nước mắm trước nguy cơ cạn kiệt |url=https://vneconomy.vn/khan-cap-tim-giai-phap-bao-ve-nguon-ca-san-xuat-nuoc-mam-truoc-nguy-co-can-kiet.htm |access-date=2024-02-19 |website=Nhịp sống kinh tế Việt Nam & Thế giới |language=vi}}{{Cite web |last=Mai |first=Phạm Sao |date=2022-01-11 |title=Sản xuất nước mắm: Nỗi lo cạn kiệt nguyên liệu |url=https://thuysanvietnam.com.vn/san-xuat-nuoc-mam-noi-lo-can-kiet-nguyen-lieu/ |access-date=2024-02-19 |website=Tạp chí Thủy sản Việt Nam |language=vi}} producing about 250 million liters of fish sauce per year. Of which, 35 facilities produce fish sauce for export to 20 markets.{{Cite web |last=baochinhphu.vn |date=2022-06-25 |title=Nhiều dư địa cho xuất khẩu nước mắm của Việt Nam |url=https://baochinhphu.vn/nhieu-du-dia-cho-xuat-khau-nuoc-mam-cua-viet-nam-102220624194204916.htm |access-date=2024-02-19 |website=baochinhphu.vn |language=vi}}{{Cite web |title=Chuyên trang Infonet Báo VietnamNet |url=https://infonet.vietnamnet.vn/niem-tu-hao-nuoc-mam-viet-400552.html |access-date=2024-02-19 |website=Infonet News |language=vietnamese}}

File:Phu quoc bateau de peche 2.jpg|Fishing boats in {{lang|vi|Phú Quốc|italic=no}}, where the most prized fish sauce is made

File:Fish sauce factory, Phu Quoc.jpg|A fish sauce factory in {{lang|vi|Phú Quốc|italic=no}}

File:Bún trộn, James Bun, Paris 27 August 2016 004.jpg|A small bowl of nước chấm (literally meaning, dipping water)

File:Ăn quán ở P1 Đông Hà, Lễ 2th9n2023 (chén mắm nêm) (2).jpg|A bowl of mắm nêm

In China, fish sauce is called yúlù ({{lang-zh|s=鱼露|t=魚露|p=yúlù}}, literally "fish dew") and is native to the provinces of Guangdong and Fujian. In Chaoshan cuisine, fish sauce is made with Reeve's shad (Tenualosa reevesii), which is unsuitable for direct eating due to being fatty, bony, and odorous.Flavorful Origins, Season 1, Episode

In Japan, fish sauce is called gyoshō (魚醤); another name is uoshōyu (魚醤油). There are several variations used in regional cuisines. Ishiru in the Noto Peninsula is made from sardine and squid. Shottsuru, the best-known type of Japanese fish sauce and often used as a synonym for all gyoshō, is from Akita Prefecture and is mainly made from sailfin sandfish. Ikanago shoyu of Kagawa Prefecture is made from sand lance. They are used in nabemono, in salad dressings, and as a flavoring ingredient in ramen soups. Imported Thai / Vietnamese fish sauce in Japan is referred to as nanpurā (ナンプラー), from the Thai word for fish sauce nam pla.

File:Gyosyou2830.JPG|Japanese fish sauces shottsuru and ishiru

In Korea, fish sauce is called eojang ({{lang|ko|어장}}).

Across the Korean Peninsula, aekjeot ({{lang|ko|액젓}}, literally "liquid jeotgal"), a type of fish sauce usually made from fermented anchovies or kkanari(pacific sand lances), is used as a crucial ingredient in many types of kimchi, both for taste and fermentation.{{Cite web |date=2016-11-01 |title=REVIEW | Seoul Kimchi, Upper Brook Street | Confidentials Manchester |url=http://www.manchesterconfidential.co.uk/food-and-drink/korean/review-seoul-kimchi-upper-brook-street |access-date=2017-04-04 |publisher=Manchester Confidential |location=Manchester |archive-date=2 February 2017 |archive-url=https://web.archive.org/web/20170202002216/http://www.manchesterconfidential.co.uk/food-and-drink/korean/review-seoul-kimchi-upper-brook-street |url-status=dead }}{{Cite news |title=Thousands prepare kimchi feast for Seoul's poor |work=Channel NewsAsia |url=http://www.channelnewsasia.com/news/lifestyle/thousands-prepare-kimchi-feast-for-seoul-s-poor/3262656.html |url-status=dead |access-date=2016-11-08 |archive-url=https://web.archive.org/web/20161108134827/http://www.channelnewsasia.com/news/lifestyle/thousands-prepare-kimchi-feast-for-seoul-s-poor/3262656.html |archive-date=8 November 2016}}

In Jeju island, eoganjang ({{lang|ko|어간장}}), made of fermented godori (young chub mackerel) or horse mackerel, is used in place of soy sauce.

Myeolchi-aekjeot.jpg|Myeolchi-aekjeot (anchovy sauce)

Eo-ganjang.png|Eo-ganjang of Jeju Island

Colatura di alici is an Italian fish sauce originating in the village of Cetara, Campania.

Worcestershire sauce contains fermented anchovies among other ingredients, which is common in the Anglosphere countries.

Common commercial brands of fish sauce generally contain about 50% to 60% of the FDA's daily recommended amount of sodium per tablespoon serving. Most commercial brands of reasonable quality contain one or two grams of protein per serving; however, higher-quality brands may have four grams of protein or more, while lower-quality brands may have less than one gram of protein per serving. Fish sauce has an insignificant amount of carbohydrates and fats. Vitamin B12, vitamin B-6, and magnesium are present in small amounts.

{{portal|Food}}

• Budu
• {{annotated link|List of Chinese sauces}}
• List of dips
• {{annotated link|List of fish sauces}}
• Prahok
• Shrimp paste

{{Reflist}}

• Cooks Illustrated (September/October 2015) "Fish Sauce Taste Test" [https://www.cooksillustrated.com/taste_tests/1625-fish-sauce Best Fish Sauces of 2021 | Cook's Illustrated]
• Hastings (2015) [http://www.journalnow.com/home_food/food/fish-sauce-a-versatile-ingredient-that-works-in-many-cuisines/article_bb1deeb7-5b92-5168-b25d-400a7cbcf30a.html Fish sauce a versatile ingredient that works in many cuisines].
• Hildebrant (2014) [https://ourdailybrine.com/fish-sauce-taste-test/ "Fish Sauce Taste Test, 13 Brands Compared"] {{Webarchive|url=https://web.archive.org/web/20201108103047/https://ourdailybrine.com/fish-sauce-taste-test/ |date=8 November 2020 }} from Our Daily Brine
• Johnson (2015) [https://health.usnews.com/health-news/blogs/eat-run/2015/10/09/3-reasons-to-get-a-little-more-umami-in-your-diet "3 Reasons To Get A Little More Umami in your Diet"]. from US News health.
• Meewes, Veronica (2015) The Fish Sauce Cookbook published by Andrews McMeel ISBN, 9781449468699
• Murdoch (2004) [https://books.google.com/books?id=Ro3e18nC6psC&pg=PA128 Essential Seafood Cookbook] Seafood sauces, pp. 128–143. Murdoch Books. {{ISBN|978-1-74045-412-4}}.
• Nguyen (2008) [http://vietworldkitchen.typepad.com/blog/2008/11/fish-sauce-buying-guide.html "How to Buy Fish Sauce: A Guide"] {{Webarchive|url=https://web.archive.org/web/20180908010450/http://vietworldkitchen.typepad.com/blog/2008/11/fish-sauce-buying-guide.html |date=8 September 2018 }} from Viet World Kitchen
• {{Cite web |last=Prichep |first=Deena |date=26 October 2013 |title=Fish Sauce: An Ancient Roman Condiment Rises Again |url=https://www.npr.org/blogs/thesalt/2013/10/26/240237774/fish-sauce-an-ancient-roman-condiment-rises-again |access-date=5 November 2013 |publisher=NPR}}
• Rosen (2013) [https://www.theatlantic.com/international/archive/2013/11/can-fish-sauce-be-vietnams-champagne/281071/ "Can Fish Sauce Be Vietnam's Champagne?"] from The Atlantic

{{Commons category}}

{{Wiktionary}}

• [http://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/ Making Vietnamese prepared fish sauce dipping sauce (nước chấm)] from HungryHuy.com
• [http://www.phuquocislandguide.com/phu-quoc-fish-sauce/ Phu Quoc fish sauce guide] {{Webarchive|url=https://web.archive.org/web/20180825073920/https://www.phuquocislandguide.com/phu-quoc-fish-sauce/ |date=25 August 2018 }} from PhuQuocIslandGuide.com

{{Fish sauce|state=expanded}}

{{seafood}}

{{Condiments}}

{{Filipino cuisine}}

{{Thai cuisine}}

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Category:Vietnamese cuisine