 | |  | |  |
| Fish Sauce ~ Fish Sauce is widely used in Asian cooking, but not that often in Chinese and Japanese cooking. The best fish sauce is like the best beer, opinions are everywhere. Fish Sauce is made from a variety of fish from anchovy to gourami (the type seen in many American homes in the fish tank ~ called three-spot gourami or "kissing fish"). Don't get upset that gourami are used for food....in Asia they are common in rivers. Don't get the idea they are all from "kissing fish", a variety of small fish are used from fresh to saltwater fish. Only fresh fish are used to make fish sauce, and it takes up to six-months to get it right. Fish sauce is used as a method of salting the dish and is added to the cooking process much in the same way as salt. During tours in Vietnam (war), many "Americans" thought of fish sauce (nouc mam) as being smelly, I agree it does not have the aroma of vanilla, but smelly is a little harsh. It could be they were eating a fresh dish with "shrimp paste" or something like the Filipino "bagoong", these do have somewhat of an odor. As to brand names, "Tiparos", "Squid", and the fish sauce with a gourami on the label is good, there are many others, ask your local Asian store for help with this. Thailand brands that are well recognized are "Golden Boy and Tra Chang. |
