When cooking, many people add salt to enhance the salty taste. But why is it that when we use authentic fish sauce, food tastes more delicious and aromatic—even though both salt and fish sauce provide saltiness? The answer lies in the complexity of fish sauce’s flavor. It doesn’t just deliver saltiness; it also brings umami—a deep, savory richness created by natural amino acids from the careful fermentation of fish for over 18 months. This results in a fuller taste experience than salt alone, making our bodies perceive fish sauce as more satisfying and flavorful. Today, let’s explore why our taste perception naturally finds fish sauce more delicious than salt.
The Difference in “Saltiness” Between Fish Sauce and Salt
- Salt: Provides a direct, simple salty taste with no depth or complexity. It only adds saltiness without umami or a distinctive aroma.
- Authentic Fish Sauce: Combines saltiness with natural umami from amino acids. It also has a subtle sweetness that balances the saltiness, creating a deep, complex taste and an aromatic quality from fermentation—making food taste more delicious and leaving you wanting more.
Why Our Bodies Prefer Authentic Fish Sauce Over Salt
- Complex Flavor from Amino Acids
Authentic fish sauce isn’t just salty—it’s the result of fermenting fish with high-quality salt, breaking down proteins into various amino acids, especially glutamic acid, the key to natural umami. These amino acids add depth, balance salty and sweet flavors, and make every dish more layered and complex compared to salt alone.
- Distinctive Aroma
A hallmark of true fish sauce is its natural fragrance from long fermentation. This aroma enhances our sensory experience, stimulating appetite and making food taste more enjoyable—not just in flavor but in the overall dining experience.
- Enhances Other Ingredients
Fish sauce naturally amplifies the flavors of meat, vegetables, and spices—without the need for MSG or additives. Its amino acids bring out the depth of other ingredients, creating a perfect balance of salty, sweet, and umami in a single dish.
- Heat-Stable Flavor
Another benefit of authentic fish sauce is that it retains its taste and aroma even under high heat. The natural amino acids are heat-resistant, so whether boiling, stir-frying, or deep-frying, the dish remains savory and fragrant—making fish sauce suitable for both bold Thai dishes and creative fusion cuisine.
Squid Brand Gold Fish Sauce – More Than Just Saltiness, A Premium Flavor Experience
For those who value both flavor and quality, Squid Brand Gold Fish Sauce is the ultimate choice. This premium recipe doesn’t just provide saltiness but also delivers a naturally fermented, smooth umami taste. Every drop enhances meals—whether Thai, Japanese, or fusion cuisine—elevating them with rich, balanced flavor.
The Squid Brand Gold Label Fish Sauce offers more than saltiness—it’s a premium seasoning that awakens the palate with umami and fragrance, crafted from high-quality fish through a meticulous fermentation process. With it, every dish on your table is guaranteed to taste more delicious, aromatic, and satisfying.