Fish sauce is salty, tangy, and bursting with umami, but one can’t capture its personality without mentioning its distinct funk. The result of fermentation, funk is a complex family of aromas, and its presence in fish sauce is unmistakable.
Fish sauce is an important ingredient in Southeast Asian cuisines, but its historical roots circumnavigate the globe. There are few other ingredients that can transform a dish with just a few drops, and a bottle (or two) of fish sauce deserves a place in every kitchen. We tasted 17 sauces from seven countries, focusing on Asian fish sauces and a few modern iterations of ancient European styles. We interviewed experts well versed in a variety of cuisines to learn more about this potent seasoning.
Where Was Fish Sauce Invented?
It isn’t quite clear where fish sauce originated, but there’s one thing we’re sure of: It’s ancient. Its first recorded production, called gàros, was by ancient Greeks along the
