Introduction: Fish sauce, also known as fish soy sauce, shrimp oil, and fish soup in Jiaodong, is a popular seasoning sauce in Chaoshan area. Fish sauce is often used in Vietnamese and Thai cuisine. According to gourmets: eating fish sauce is equivalent to having been to Vietnam.

Efficacy: Fish sauce is a fermented seasoning sauce made from fish and shrimp. It contains 17 kinds of amino acids, 8 of which are necessary for the human body. The protein content is also very rich.

Suitable for the crowd: It can be eaten by everyone. Patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not consume it.

Applicable amount: 5 to 10 grams each time.

Warm reminder:

●Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between fish sauce consumption and gastric cancer. Fish sauce is best if it has no bitter smell and is clear and transparent.

●The cooking application of fish sauce is the same as that of soy sauce, which has the functions of freshness and seasoning.

Fish sauce is a salty condiment originated from Chaoshan, Guangdong. Together with Chaoshan preserved vegetables and sour pickles, it is known as the "Three Treasures of Chaoshan". It is amber in color and tastes salty with the flavor of fish. Chefs still like to use it for cooking modern Chaozhou dishes.

Preparation method

The production method of fish sauce is relatively complicated and requires five major processes:

1. Salting: It is usually added on site at the fishing ground. Part of the salt is pickled while fresh;

2. Fermentation: Usually natural fermentation is the main method. The salted fish and shrimp are salted for 2 to 3 years. During this period, they need to be stirred many times. The fish gradually decomposes the salty juice and residue under the action of enzymes;

3. Maturation: After the decomposition is completed, it is moved to a large tank for exposure, stirred 1 to 2 times a day, and sun-dried for about 1 month. , gradually produces aroma and becomes mature;

4. Suction filtration: Insert the long bamboo tube into the sun vat and extract the clear liquid to obtain crude oil. The filter residue is usually soaked and filtered twice, and the fish residue is used as feed or fertilizer;

5. Preparation: Mix different proportions of crude oil, medium oil, and primary oil to form various levels of fish sauce. Fish sauce is divided into 6 levels. The higher the level, the better the quality.

Uses

In addition to being widely used in Chaozhou cuisine, fish sauce has gradually become a common seasoning in Southeast Asian cuisine as Chaozhou people move overseas. Nowadays, it is commonly used in Thai and Vietnamese cuisine, including seafood, salads and other dishes. In addition, fish sauce can also be used as a dipping sauce for additional seasoning, such as when eating fried oyster cakes.

Fish sauce, also known as fish soy sauce, and shrimp oil in Fujian, is made from various small fish and shrimps salted and fermented with protease and the use of relevant enzymes in the fish and various salt-tolerant bacteria. The fish protein is hydrolyzed, sun-refined, dissolved, filtered, sun-refined again to remove the fishy smell, filtered again, and heated and sterilized. It is delicious and can be used as a condiment for soy sauce. Produced in Fujian, Guangdong and other places. In addition to local consumption, most of the products are exported to Southeast Asian countries.