Shottsuru is a product manufactured in Japan. These products are usually of poorer quality than normal fish sauce, for example, tuk-trey in Cambodia and petis in Indonesia. In some places in Southeast Asia the liquors obtained from salting fish in different ways are boiled and concentrated. Ketjapakan is a fish sauce produced in Borneo from Stolephorus spp., Clupea and from freshwater species of Puntires and Osteochilus in a similar method to nuoc-mam. Tamarind and palm sap sugar may be added to the mixture of fish and salt in earthenware jars. It takes about 6 months, and 2–3 years for better quality.īudu is a Malaysian fish sauce, which is another brown liquid. Again, the manufacturing process is similar to that of nuoc-mam, but usually it is somewhat simpler. as well as freshwater fish such as Cirrhinus are used in the production of Nampla. Nam-pla is the local name of a fish sauce which is widely processed in Thailand.
It is reported that temperature up to 45☌ at the first stage of fermentation (1–2 weeks) increases the rate of protein dehydration. A ratio of one part salt to 3.5–4 parts of fish gives a product of 20–25% salt. It is usually prepared from fermented sardines, anchovies and shrimps. It is manufactured in a similar way to nuoc-mam, although the procedure is less complicated and shorter. Patis is a fish sauce from the Philippines. This method is different from the commercial practice.
Nuoc-mam is manufactured by mixing the fish with salt and pressing it by hand the mixture is kept in an earthenware pot, which is then tightly sealed and buried in the ground. It only takes a few months to produce nuoc-mam from small fish, although it may take 12–18 months when using large fish. Nouc-mam is prepared from different types of fish, such as Engraulis spp., Stolephorus spp., Clupea spp. It is a clear brown liquid with a distinguishing odour and flavour, rich in salt and soluble nitrogen compounds. Different types of fish sauce are well known in Southeast Asia and Japan. It is mainly used as a condiment to flavour rice and other cereal dishes. Ali, in Encyclopedia of Food Microbiology, 1999 Fish Sauceįish sauce is a brown liquid with a characteristic meaty flavour and aroma.
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