The end of the year is the season of celebration—from Thanksgiving and Christmas to New Year’s Eve. A quiet yet powerful revolution is happening in American and European kitchens: Fish Sauce is being integrated into seasonal menus like never before.
In the past, some Western chefs were hesitant about the pungent aroma of fish sauce. Today, the tables have turned. Asian fish sauce is now hailed as “Liquid Umami”—a potent seasoning that rivals Soy Sauce and Worcestershire in depth. It has become an “indispensable” pantry staple for chefs in Modern American, Nordic, Italian Contemporary, and Gastropubs looking to elevate savory profiles.
The Year-End Pairings: Why Fish Sauce?
This year’s Food Trend Reports are highlighting “Umami Elevation”—the art of enhancing natural savory flavors. Unlike simple salt or sugar, fish sauce provides a profound depth that surpasses many Western condiments.
Here is how top chefs are using it this holiday season:
1. Roast Turkey / Roast Chicken + Fish Sauce Butter
A major trend in the US. Chefs are whipping fish sauce into butter to glaze the turkey before roasting. This results in a crispier skin, an incredible aroma, and a more complex umami punch than salt alone.
- Why it’s trending: The combination of butter and fish sauce creates a perfect balance of creamy richness and savory depth.
2. Fish Sauce & Butter Sauteed Brussels Sprouts
A staple holiday side dish in Europe and the US. Recently, chefs in New York and London have started adding a splash of fish sauce while sautéing these greens with butter and garlic. It adds a “meatier” flavor profile, making it a top-ranking holiday side dish.
3. Cured Fish / Gravlax with a Fish Sauce Twist
Emerging from Scandinavia and spreading through fine dining scenes in Berlin and Copenhagen, chefs are adding a touch of fish sauce to the curing process (Salmon or Trout). This subtly opens up the umami notes, making it an ideal Christmas starter.
4. Fish Sauce Caramel for Meat Glazes
Many European restaurants are using a caramel reduction infused with fish sauce for roasted meats, duck, and crispy pork. The burnt sweetness of caramel pairs perfectly with the deep salinity of premium fish sauce, creating a Modern French-Asian flavor profile.
5. Truffle + Fish Sauce (The New Power Couple)
During the peak of truffle season, fish sauce is being blended into Truffle Aioli, Truffle Butter, and Truffle Pasta Sauces. It acts as a catalyst that amplifies the earthiness of the truffle.
Fish sauce is no longer just an “Asian ingredient.” It has ascended to the status of a Global Umami Enhancer. Known as the “hidden holiday ingredient” in the West, it provides an instant umami boost without overpowering the main components. Whether paired with butter, roasted vegetables, meats, or truffles, just a few drops are enough to elevate any dish to a premium level.