Fish sauce
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Fish sauce is a salty, fermented sauce made from fermented fish (often anchovies or small fish) and salt. The fermentation process can take months to years, creating a strong, concentrated flavor.
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The taste is very savory, salty and rich in umami, with a distinct “fishy” smell that becomes less dominant during cooking. Fish sauce is widely used in Southeast Asian cuisine, such as Thai, Vietnamese and Indonesian dishes.
It is popular because it quickly adds depth, saltiness and umami to dishes, often as a replacement or addition to salt.
