is fish sauce the same as eel sauce

Fish Sauce vs Eel Sauce: How Are They Different?

In Asian cooking, fish sauce and eel sauce are two common ingredients that add depth and umami flavor to dishes But despite their similar uses in Asian cuisines, fish sauce and eel sauce are not at all the same thing

From their flavor profiles to ingredients and origins, fish sauce and eel sauce have distinct differences that set them apart. In this comprehensive guide, we’ll cover everything you need to know about how fish sauce compares to eel sauce, including:

• What is fish sauce?
• What is eel sauce?
• Flavor profiles
• Main ingredients
• Origins and history
• Culinary uses
• Substitutions
• Storage and shelf life
• Health benefits

Read on for the full rundown on fish sauce versus eel sauce, so you can use each condiment properly in Asian recipes.

What is Fish Sauce?

Fish sauce is a popular seasoning in Southeast Asian cuisines like Thai, Vietnamese and Filipino. It’s made from fermented fish that is salted and aged for months or even over a year. This long fermentation draws out fish flavors and results in a thin, amber-brown sauce with a very concentrated savory or umami taste.

The most common type of fish used is anchovies, although some regions also use other small fish like mackerel. The intense salty flavor of fish sauce adds depth and savoriness to dishes. It’s frequently used to season soups, curries, noodle dishes, marinades, dipping sauces and more in small amounts.

What is Eel Sauce?

Eel sauce, also known as unagi sauce, is a sweet and savory glaze commonly used in Japanese cuisine. Unlike fish sauce, it does not contain any fish. Instead, eel sauce is made from a base of soy sauce, mirin, sake and sugar. Some versions also incorporate dashi stock.

The sauce is simmered to let the flavors meld and thicken. Eel sauce has a syrupy texture and glossy appearance, with a complex sweet and umami taste. It’s traditionally served as a topping for grilled eel dishes, but also pairs well with sushi, noodles and other Japanese foods.

Flavor Profiles

The most noticeable difference between fish sauce and eel sauce is the flavor profile. Fish sauce is intensely salty, savory and fishy, with no sweetness. On the flip side, eel sauce balances sweet and savory notes.

Fish sauce really punches you with pure umami richness. Eel sauce has more nuanced flavors from the interplay of salty soy sauce, sweet mirin rice wine and savory bonito flakes. So in terms of taste, they are distinctly different condiments.

Main Ingredients

In addition to the contrast in flavors, fish sauce and eel sauce contain completely different main ingredients:

• Fish sauce: Anchovies, salt, water
• Eel sauce: Soy sauce, mirin, sugar, sake, bonito flakes

Fish sauce depends solely on fish and salt to develop its signature taste. Eel sauce gets complexity from combining several complementary Asian ingredients like soy, rice wine, fish flakes and sweetener.

Origins and History

Fish sauce and eel sauce also differ significantly in terms of geographic and cultural origins within Asia:

• Fish sauce has its roots in Southeast Asia, especially Vietnam, Thailand and the Philippines. It emerged as a way to preserve fish in the warm climates.

• Eel sauce originated in Japan, where unagi or freshwater eel is a traditional delicacy. The sweet glaze balances the rich flavor of grilled eel.

So while both sauces are integral to Asian cuisine, fish sauce belongs to Southeast Asian traditions while eel sauce is specific to Japanese cuisine.

Culinary Uses

In the kitchen, fish sauce and eel sauce are used in different ways:

• Fish sauce – Seasoning for soups, noodle dishes, curries, dipping sauces, marinades.

• Eel sauce – Topping for eel sushi and grilled eel; also pairs well with sashimi, tempura.

A few drops of fish sauce provide background savory flavor. Eel sauce is more of a finishing sauce to add glossy sweetness. The uses match the flavor profiles of each sauce.

Substitutions

Due to the differences in taste and ingredients, fish sauce and eel sauce are not great substitutes for each other in recipes. Better alternatives include:

• Fish sauce substitute – Soy sauce, coconut aminos, anchovy paste

• Eel sauce substitute – Soy sauce, brown sugar, mirin

Storage and Shelf Life

Both sauces have long shelf lives:

• Fish sauce: 1-2 years shelf stable; refrigerate after opening

• Eel sauce: Over 1 year unopened; 6-12 months refrigerated after opening

The fermented fish sauce has an inherently long shelf life. Refrigeration preserves the complex flavors of eel sauce once exposed to air.

Health Benefits

Despite the differences, both sauces offer some nutritional value:

• Fish sauce – High in protein, amino acids, vitamins/minerals

• Eel sauce – Antioxidants from soy sauce; immune boost from mushrooms

In moderation, they can add flavor along with health perks. But be mindful of the sodium content.

The Takeaway

Fish sauce and eel sauce are very different in terms of flavor, ingredients, origins and uses. Fish sauce provides intense savoriness through fermented fish while eel sauce balances sweet and salty. Both impart big flavor to Asian dishes when used properly. Understanding the nuances helps use each sauce to its full potential.