It may be out of date or there is something wrong with the quality.

Fish sauce should be stored in a dark place. If it is stored for too long, it will crystallize and precipitate, but it can still be eaten. During use, it should be refrigerated at low temperature after opening.

if the fish sauce is found to be moldy and white (the result of bacterial reproduction activities), it should be boiled again immediately, and can be reused after filtering, so as to keep the sanitary fish sauce in a dark and cool place. If it is stored for too long, it will crystallize and precipitate, but it will still be edible. During use, it should be refrigerated at low temperature after opening.

Fish sauce

Fish sauce, also known as fish sauce, is a common condiment in Guangdong and Fujian, which can continue to this day and is inseparable from its unique flavor, mainly including umami and salty flavor; It is a kind of aquatic condiment commonly used in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. It is a very delicious juice made from small fish and shrimp by pickling, fermentation and tempering. Its color is amber, and its taste is salty and umami.

Fish sauce originated in Fujian and Chaoshan, Guangdong, and spread from early overseas Chinese to Vietnam and other East Asian countries, and now it has gradually become popular in Europe in the 21st century.