Fish sauce

Fish sauce is a fermented liquid condiment made from salted fish, commonly anchovies, which is widely used in Southeast Asian cuisine and other regions of the world. It has an intense, salty flavor with umami notes that adds depth and complexity to various dishes.

Origin: Fish sauce has its roots in the ancient culinary tradition of Southeast Asia, especially in countries like Thailand, Vietnam, the Philippines, and Cambodia, where it is an essential ingredient for soups, marinades, and sauces. It also has similar variants in ancient Mediterranean cuisine, although its modern culinary use is more associated with East and Southeast Asia.

Properties: Fish sauce is rich in amino acids and provides a characteristic umami flavor that enhances the taste of dishes without the need to add large amounts of salt. Furthermore, thanks to its fermentation process, it may contain beneficial enzymes and small amounts of nutrients like B-complex vitamins and minerals. It is used in small quantities due to its concentrated flavor and salinity.

Synonyms in Latin American Spanish: Although the term salsa de pescado (fish sauce) is the most common and recognized, in some regions it may also be called pescado fermentado líquido (liquid fermented fish) or simply salsa de pescado fermentada (fermented fish sauce). In Filipino cuisine, it is known as patis, a name that some people have also adopted in other Spanish-speaking regions to refer to this specific condiment.