Is there something more umami-packed than fish sauce? Just a few drops of this magic stuff can make a dish so much better. It’s an amazing secret ingredient to have in your arsenal.
This is the complete guide to fish sauce for anyone who wants to learn more about it or start using it in their cooking. You will learn what fish sauce is, how to use it, which brands to buy, and most importantly, how to make it ahead of time so you can dip or dress food at the table.
My family’s fish sauce roots run deep. We’re from a countryside village by the ocean. Fish sauce would be made with the seafood that was in season, which boats would bring to the docks several times a year. Every household would have their own barrels of fish sauce. The wealthy family in the village made a lot of money by selling huge amounts of the stuff that they made in big concrete pools outside. People in the village knew my mom for the fish sauce she made and sold with bowls of noodles and fresh corn cobs on the grill.
Fish sauce is a popular ingredient in many Asian cuisines, providing a salty, umami flavor to dishes. While you can buy fish sauce at most grocery stores, there’s nothing quite like making your own from scratch.
Homemade fish sauce has a complex, well-rounded flavor that store-bought varieties just can’t match. It’s also free of preservatives and other additives. If you’ve never tried your hand at fermented foods, fish sauce is a great beginner project.
In this complete guide, I’ll walk you through everything you need to know to make delicious homemade fish sauce right in your own kitchen.
Fish sauce originated in Southeast Asia thousands of years ago. Records show it was produced and traded during the Roman Empire. Traditional Asian fish sauces are made by layering fish with salt and allowing it to ferment for up to two years.
During the lengthy fermentation enzymes from the fish break down proteins into flavorful amino acids. The most important of these amino acids is glutamate, which gives fish sauce its distinctive umami taste.
Fish sauce is used in small amounts to provide saltiness and savoriness to dishes like:
- Stir fries
- Curries
- Dipping sauces
- Salad dressings
- Soups
Though it has a pungent aroma, fish sauce mellows significantly during cooking. A little goes a long way in transforming the overall flavor of a dish.
While fish sauces are traditionally made from anchovies nearly any small fish like smelt herring or sardines will work. The smaller the fish, the faster it ferments and the better the finished sauce.
Health Benefits of Homemade Fish Sauce
Fish sauce made through natural fermentation offers some impressive health benefits
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It’s high in protein from the fish. Just one tablespoon provides around 2 grams of protein.
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It provides healthy fats like omega-3s, which are great for heart and brain health.
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Fermentation produces probiotics, beneficial bacteria that support digestive and immune system function.
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The amino acids released during fermentation make fish sauce easier to digest than unfermented fish products.
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Fish sauce is naturally gluten-free, dairy-free and vegan (just be sure to use vegan-friendly sugar).
Making your own fish sauce allows you to avoid additives like MSG and preservatives found in many commercial brands. It’s about as close as you can get to traditional, old-world fish sauces.
Tips for Making Fish Sauce
Here are some top tips to follow for homemade fish sauce success:
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Use the freshest fish possible. Look for fish that was recently caught or frozen shortly after catching. Old or spoiled fish gives fish sauce an unpleasant taste.
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Cut fish into small, 1⁄2 inch pieces. This increases the surface area exposed to salt and speeds fermentation. Remove large bones but leave heads/tails.
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Weigh the fish and salt. Aim for a 3:1 ratio of fish to salt. Too little salt prevents proper fermentation.
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Pack fish tightly in jar. Eliminate air pockets so fish stays fully submerged in brine throughout fermenting.
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Ferment for at least 6 weeks. Longer fermentation develops more complex flavor. Taste periodically until you’re happy with the flavor.
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Use an airlock lid to prevent mold growth while allowing gases to escape. A standard mason jar lid also works.
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Store in the refrigerator after fermenting to slow continued fermentation.
Follow the steps below and in just 6-8 weeks you’ll have delicious homemade fish sauce that blows away anything from the store.
Ingredients Needed
Making a small batch of fish sauce only requires a few simple ingredients:
- 2 pounds small fish like anchovies, herring or smelt
- 1⁄2 cup sea salt
- Spices and aromatics (optional): garlic, bay leaves, black pepper
- Brine: Water and sauerkraut juice or additional salt
You’ll also need a 1-quart mason jar and airlock lid, cheesecloth for straining, and bottles for storage.
Step-by-Step Instructions
Follow these simple steps for foolproof homemade fish sauce:
1. Prepare the Fish
Rinse the fish under cold water and pat dry. Using a sharp knife, cut the fish into 1/2 inch pieces.
Smaller fish can be left whole. Remove any large bones but leave heads and tails intact. This adds flavor during fermentation.
2. Mix with Salt and Spices
In a bowl, mix the cut fish with the sea salt and any optional spices like crushed garlic, lemon zest, bay leaves and whole peppercorns. The salt will draw moisture from the fish as it cures.
3. Pack the Mason Jar
Tightly pack the fish mixture into a 1-quart mason jar. Really cram it in, pressing down firmly and eliminating air pockets.
Pour any juices from the bottom of the bowl over the fish. The fish must be completely submerged in liquid during fermentation.
4. Top Off With Brine
Make a brine by combining 2 cups water with 2 tablespoons sauerkraut juice or 1 teaspoon salt. Pour the brine over the fish, leaving 1 inch of headspace.
Place an airlock lid or a standard mason jar lid loosely on top. This allows gases to vent while keeping air out.
5. Ferment for 6-8 Weeks
Let the fish ferment at room temperature out of direct sunlight for 2-3 days. Bubbles will form as fermentation kicks off.
Transfer to the refrigerator and continue fermenting for 4-6 more weeks. Check it periodically and press down on the fish if any are exposed.
6. Strain and Bottle the Sauce
After at least 6 weeks total, the fish sauce is ready. Line a mesh strainer with cheesecloth and strain the liquid into a bowl, pressing on solids. Discard solids.
Transfer the fish sauce to sterilized bottles or jars. Refrigerate for up to 6 months. The flavor will continue to develop over time.
And that’s all there is to it! With just a few basic ingredients and steps, you’ll have amazing homemade fish sauce that adds flavor and nutrition to Asian dishes. Adjust the fermentation time to suit your taste preferences.
Frequently Asked Questions
What’s the best fish to use for fish sauce?
Small oily fish like anchovies, herring and sardines work best. Their high oil content adds flavor. Very small fish speeds fermentation. White fish can also be used but may take longer to ferment fully.
Can I use iodized table salt instead of sea salt?
It’s best to use a non-iodized sea salt or kosher salt. The iodine in table salt can cause an off flavor. Sea salt also provides some beneficial minerals.
How important is it to weigh the fish and salt?
Weighing ensures the proper fish to salt ratio for fermentation. Too little salt prevents fermentation while too much can make the sauce unpleasantly salty. Aim for 12-16 ounces fish to 3-4 ounces salt.
My fish sauce developed a thin white layer on top. Is it safe?
A thin white layer of yeast or mold can develop on top during fermentation. Gently skim it off the top and discard. The fish sauce below is safe to consume as long as it smells and tastes normal.
My fish sauce is still pretty mild after 6 weeks. Should I ferment it longer?
Yes, you can safely ferment fish sauce for several months. Taste it periodically and continue fermenting until the flavor is as complex as you like. Longer fermentation makes the sauce more aromatic.
Can I flavor the fish sauce like adding garlic or herbs?
Absolutely. Garlic, lemongrass, ginger, chiles and spices can all be added along with the salt. Get creative and try different flavor combinations. Just avoid sugar, which can cause over-fermentation.
Avoid this unless you know
Over the years I’ve learned that many people don’t know what brands and styles to avoid. The kind we use in most cooking is clear. If you don’t know what you’re doing, stay away from any that are cloudy and especially any that say mắm nêm or mắm ruốc on the label. These will be more pungent than the clear stuff. When used right, like in BBH, they’re tasty, but be careful—they can be bad for people who aren’t used to them.
Also, stay away from store brands like Thai Kitchen, Asian Family, Dynasty, and others because they’re too strong, too salty, and not flavorful enough. When in doubt or in a food desert, buy Red Boat. It’s the safest, most widely available option, and it’s what we buy when we’re far from Asian supermarkets.
What brand of fish sauce to buy
Of course, no one is going to make their own at home. There are many brands of fish sauce, and more are being made all the time. It can be hard to decide which one to buy.
The best way to choose is the same as olive oil. There’s something similar to first press for fish sauce that has a superior flavor over the cheaper stuff. To find it, look for the words mắm nhĩ on the label. This includes the popular and well known Red Boat brand, but it also includes some other great choices such as Viet Huong, Phu Quoc, and our current bottle of the moment, Megachef.