What is fish sauce?

Fish sauce is a common condiment in Guangdong, Fujian and other places, which can continue to this day, inseparable from its unique flavor, mainly including fresh and salty.

Fish sauce is an aquatic condiment commonly used in Fujian, Chaozhou and Southeast Asian cuisines. It is made from small fish and shrimp, and is marinated, fermented, and boiled to produce an extremely tasty juice with an amber color and a salty and fresh taste. Originally from Fujian and Guangdong Chaoshan, fish sauce was introduced to Vietnam and other East Asian countries by the early Chinese, and is now gaining popularity in Europe in the 21st century.

Extended information:

Fish sauce has a very long history. The earliest fish sauce should refer to the fish juice discharged when pickling salted fish, the composition of these fish juice in addition to brine, mainly fish protein hydrolysis produced a variety of amino acids, both fresh taste and nutrition, fishermen feel pity to pour away, stay as a seasoning.

The Chaoshan people also called this fish juice "minced meat juice", the pickled seafood called "salted minced meat". For example, the Qing Guangxu "Jieyang County is continuing the record," said: "Tu shrimp such as flowers in the water ...... natives to cloth net filter to take, boiled color red, taste delicious, can also be used for minced meat." Here, "minced meat" refers to the sauce made of fish (shrimp), and the ancient word meaning is exactly the same.