Fish sauce

Fish sauce is a liquid condiment made from the fermentation of fish and salt. It is very popular in Southeast Asian cuisine, especially in countries like Thailand, Vietnam, the Philippines, and Indonesia, where it is used to add an intense umami and salty flavor to various preparations, from soups to marinades and adobos.

This ingredient has its origins in Asian culinary tradition. Although it is less common in Latin America, it has been gaining presence due to the influence of oriental gastronomy. Fish sauce is valued for its ability to enhance flavors without adding fat or sweetness, making dishes more complex and tasty.

Among its properties, its high content of essential amino acids resulting from fermentation stands out, as well as minerals like sodium and potassium. However, due to its salt content, it is recommended to use it in moderation to control sodium intake.

In different Spanish-speaking countries in Latin America, fish sauce may also be known as "liquid fermented fish", although it does not have as many specific synonyms and is generally identified by its original name due to its particular origin and use in Asian cuisine.