Fish sauce

Fish sauce is a fermented liquid condiment, made primarily from salted fish and water. It has an intense, salty, and umami flavor, and is widely used to enhance the taste of a great variety of dishes, especially in Southeast Asian cuisines, such as Thai, Vietnamese, and Filipino.

Its origin dates back to ancient coastal civilizations in Southeast Asia, where the fermentation of fish allowed for its preservation and flavor concentration. Today, fish sauce is a fundamental ingredient in sauces, marinades, soups, stews, and stir-fries.

Regarding its properties, it provides a deep flavor without the need to add large amounts of salt, in addition to containing essential amino acids produced by fermentation. However, it is important to use it in moderation due to its high sodium content.

In Latin America, fish sauce is also known as "colatura" (in some Central American countries), "fermented fish" or simply "liquid fish sauce". Although it is not a traditional ingredient in all Latin American cuisines, its use has become popular thanks to the influence of Asian gastronomy.

Ideal for those looking to add an authentic and complex touch to their recipes, fish sauce is a pantry staple for preparing dishes with intense flavors and characteristics typical of Southeast Asia.