![]() ![]() If it isn’t already, you’ll soon find fish sauce is frequently the answer to create a fantastic savoury flavour. The best way to get to grips with the sauce however is to start experimenting in the kitchen. For those wishing to delve deeper into the fish sauce discourse, Sally Grainger wrote a whole book on it called The Story of Garum, Fermented Fish Sauce and Salted Fish in the Ancient World. There are a few fish sauce recipe books in the market for inspiration. Visitors exploring the 14-room museum gain an insight into the timeline from when the Cham people in Phan Thiết City learned from Roman traders to ferment fish into sauce, to when Trần Gia Hòa (born in 1872) first commercialised it, to today when the city is the largest export hub in the country. "You can visit a museum of fish sauce in Vietnam, the country which consumes it the most" ![]() The "Fish Sauce Museum" in Phan Thiết shows the sauce's regional history going back to the Champa Kingdomįish sauce has captured the interest of many, so much so that you can visit a museum dedicated to it in Vietnam, the country which consumes it the most.īảo tàng nước mắm Làng Chài Xưa “Fish Sauce Museum” in Phan Thiết was the brainchild of Dr Trần Ngọc Dũng, a Vietnamese-American who wanted to share his passion for the 300-year-old fish sauce history in Vietnam, dating from the time of the Champa Kingdom to the present day. Worcestershire Sauce is one of the most popular additions to pep up cheese on toast, to Caesar salad, to spaghetti bolognaise and of course a Bloody Mary wouldn’t exist without it. It is still made in Worcester and exported to over 130 countries around the world. Not happy with it, they put it aside and rediscovered it 18 months later, by which time the fermentation had produced a delicious sauce. English Worcestershire Sauce was created in 1837 from a happy accident by two chemists John Wheeley Lea and William Henry Perrins, who concocted a new condiment. It isn’t just Asia and Italy however that use fish sauce on a frequent basis. This pungent amber-coloured sauce, made from fermented anchovies, is a PDO product, meaning it has a “protected designation of origin.” Nowadays fish sauce frequently contains sugar, colours, MSG, additives and preservatives designed to extend its shelf life.Ĭolatura di alici is the typical fish sauce hailing from Cetara, a tiny fishing town in the Amalfi Coast. Like wine, the vessel it is fermented in, how long it is aged and the method of extraction varies and will produce a different taste. Sometimes prawns, squid or krill are used instead. ![]() The type of fish can differ, though it is normally oily fish such as anchovies, herring, carp or mackerel. Traditionally fish sauce is made from fish and salt that are left to ferment until a liquid is produced. How is fish sauce made?įish sauce is ordinarily made out of oily fish, like anchovies, but can sometimes come from shellfish The oldest Roman recipe book dating back to first century CE, called Apicius, by the renowned epicure Marcus Gavius Apicius, details around 350 recipes featuring fish sauce that are both savoury and sweet. Pliny said that garum was “blended to the colour of old honey wine”. The Romans used to ferment with salt the entrails and blood of fish like mackerel, anchovies, sprats, tunny, mullet and even oysters and sea urchins, then leave them to macerate in the sun. "There are mentions of fish sauce going back to ancient Greek and Roman times" Some historians believe it was then introduced by Romans to Asia via the Silk Road, while others believe that Asian communities independently invented their own. It is said that the first recorded fish sauce was made by ancient Greeks along the Black Sea coastline. There are mentions of fish sauce going back to ancient Greek and Roman times, and it is thought to have been a commonplace ingredient as early as seventh century BCE. We dive into the uses, health benefits and surprisingly ancient history of fish sauce, one of the most popular culinary flavours all over the world A brief history of fish sauce ![]()
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