The Origin of Authentic Fish Sauce: A Popular Ingredient in Asia

Fish sauce originates from the process of fermenting fish with salt, an ancient method of food preservation that dates back thousands of years. It is believed that fish sauce originated in ancient China before spreading to Southeast Asia, particularly in Thailand and Vietnam, where it is widely produced and used. With its unique salty and well-balanced flavor and distinctive aroma, fish sauce enhances the taste of various dishes, making it an essential ingredient in Thai, Vietnamese, Cambodian, and Filipino cuisines. The method of fermenting fish with salt to create high-quality fish sauce gives it a well-rounded flavor, making it a crucial part of the culinary culture in Asia. It has also become increasingly popular in Western cuisines.

The Origins of Fish Sauce

Fish sauce has ancient roots, which can be traced back to the Greeks and Romans, who produced fermented fish sauces like garos and garum, with evidence found around the Mediterranean region. However, Southeast Asia also has abundant resources suitable for fish sauce production, leading to the assumption that fish sauce may have been developed independently in different regions due to the need for food preservation and longer storage. In Asia, various countries have different historical records of fish sauce’s origins. For example, China has records of fish sauce dating back to the Zhou Dynasty, but soy sauce later became more popular. In Northeast Asian countries like Korea and Japan, fish sauces made from soybeans and fish are common. Meanwhile, Southeast Asian countries such as Thailand, Vietnam, and the Philippines traditionally use fish sauce made directly from fermented fish.

The Popularity of Fish Sauce in Asia

Fish sauce is widely popular in Southeast Asia, as it adds a rich, intense flavor and enhances the taste of food in a balanced way. Whether in soups, stir-fries, curries, fried dishes, or salads, Thai dishes like “som tam” (green papaya salad) and “nam prik” (chili paste) often feature fish sauce as a key ingredient. Each country has its own methods of production and unique names for fish sauce based on its culture and ingredients. Here are some examples:

• Thailand: Known as “Nam Pla,” made from fermented anchovies with salt for 12-18 months, offering a balanced salty flavor and a natural aroma from fermentation.
• Vietnam: Called “Nước Mắm,” produced from fermented anchovies with salt for 12-24 months, available in varying intensities, often used as a dipping sauce or in cooking.
• Philippines: Known as “Patis,” made from fermented sea fish with salt, a byproduct of making shrimp paste (Bagoong), with a strong salty flavor and aroma, commonly used as a seasoning sauce.
• China: Known as “Yúlù,” made from fermented fish or fish bones and fats for 6-12 months, with a stronger aroma than Thai fish sauce, commonly used in southern Chinese cuisine like Cantonese and Fujian.
• Korea: Known as “Aekjeot,” made from fermented anchovies, squid, or shrimp with salt for 6-12 months, with a less salty taste than Thai fish sauce, used for making kimchi or as a dipping sauce.
• Japan: Known as “Gyoshō” or “Uoshōyu,” which translates to “fish soy sauce,” made from fermented sardines, squid, or bonito with salt for over 12 months, with a sweet and intense flavor, used in ramen or other Japanese dishes.

Squid Brand Fish Sauce: A Legendary Flavor in Thai Kitchens for Over 80 Years

Squid Brand Fish Sauce is one of Thailand’s leading fish sauce brands with a history spanning over 80 years. Renowned for its quality and authentic taste, it is made from fresh sea fish and salt, undergoing a natural fermentation process for up to 18 months. This process gives the fish sauce a rich, deep flavor and a distinctive aroma, making it trusted by both Thai households and international kitchens.

Squid Brand Fish Sauce is made from carefully selected high-quality anchovies, which are fermented with pure salt in precise proportions. The fermentation process takes place in a temperature and humidity-controlled facility to ensure natural fermentation over several months, resulting in “amber-colored fish sauce” with a well-rounded taste and a delightful aroma. Every step of production is strictly quality controlled, making Squid Brand Fish Sauce the top choice for those seeking high-quality authentic fish sauce for Thai and international cooking, enhancing the flavor of dishes to be even more delicious and well-balanced.