Six months under the sunlight will make the fish sauce of much better smell. Serve this sauce straight away, or transfer into a thermos to keep warm while you cook the fish. For best results, use chilled butteradding one piece at a timewhisking constantly until smooth and glossy. After about 3 months in the barrel, the liquid drips from an open spigot, to be poured back into the top of the barrel. This is a rich, butter-based sauce, flavored with white wine, vinegar, and shallots. Fermentation is started once a year, during the fishing season.
For the pure fish sauce, fresh anchovy fish sauce is selected and mixed with salt by applying the unique Vietnamese traditional process. This extremely pungent, strong-flavored and salty liquid can range in color. Then, it is slowly pressed so as to yield the salty, fishy liquid. Fish sauce is a common ingredient that is added to a whole lot of different dishes particularly to Asian countries like Cambodia, Thailand, Philippines and. First, small fish and salt are put in wooden boxes to ferment. In Vietnam, fish sauce is very popular and can be any of various mixtures based on the liquid of salted, fermented fish. Ingredients and production process: Only the fresh small fish makes good-quality fish sauce, which is found in clear color and good smell. Since then, there appeared such a delicious sauce. Mentions of garum have been found in Roman.
In Ancient Greece, it was known as garos it was called garum in Ancient Rome. Fish sauce dates back to Ancient Greece and Rome. In most cases, the fish in question are anchovies but mackerel or salmon are used in some variations. Later on, it was found that they could produce a richer protein sauce by layering these small fish in barrels with salt. The purest form of fish sauce has two ingredients: salt and fish. Instead, they mostly stayed close to the shore and net small fish. Fish sauce What is Fish sauce Nam pla (Thai), Nuoc Nam (Vietnam), Nam pa, (Lao), Shottsur, (Japan) or Garum in ancient Rome. Early fishing boats were unable to venture into the deep ocean to catch larger fish for more fish meat. The origin of fish sauce in Vietnam dates back to ancient times as a primary source of protein. It is a staple ingredient of numerous food like curry and sauces, and is derived from fish that is allowed to ferment. Whoever coming to Vietnam and most Southeast Asian countries (such as Thailand, Laos, Cambodia) is much fond of a special condiment – Fish sauce (or nuoc mam in Vietnamese).
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