The choice of using salt or different sauces in cooking greatly impacts the taste and dining experience. Both fish sauce and salt are ingredients that add saltiness to food, but they have different properties and effects on flavor. Understanding the difference between these two ingredients can help make your meals even more delicious. Today, we’ll explore the differences in the salty flavor of salt and fish sauce and why salt shouldn’t be used as a substitute for fish sauce in cooking.
The Difference in Taste Between “Salty Salt” and “Salty Fish Sauce”
Using salt and fish sauce in cooking is a different method of adding saltiness to dishes. Not only do they provide saltiness, but both have a distinct effect on the overall flavor. Fish sauce has a more complex flavor profile than salt, and in certain dishes, it can enhance the flavor better than salt.
- Saltiness from Salt: Salt provides a straightforward salty taste with no additional dimensions, which can make the seasoning in some dishes feel harsh and lack smoothness. For example, using salt in soups or broths can result in a flavor that is flat and not as well-rounded or intricate.
- Saltiness from Fish Sauce: Fish sauce not only adds saltiness but also a deeper flavor from the fermentation of fish. For example, the subtle sweetness from proteins and amino acids formed during the breakdown of fish adds complexity and roundness to dishes. An example is the use of fish sauce in Thai dishes like Som Tum (papaya salad), where it adds a unique fish aroma and sweetness, enhancing the flavor profile.
Nutrients Found in Fish Sauce
Fish sauce contains a high amount of sodium, similar to salt, but also includes other minerals from the fish fermentation process, such as proteins and amino acids produced during the breakdown of fish proteins. In contrast, salt only provides sodium and lacks additional nutrients. Furthermore, choosing high-quality fish sauce brands will elevate the taste of your dishes and make them more suitable for a wide range of recipes. Squid Brand, for instance, has developed a variety of fish sauce formulas for different culinary uses. One recommended option for those seeking high-quality fish sauce as a substitute for salt is Squid Brand Golden Label Fish Sauce (Gold Squid). This premium fish sauce, produced from carefully fermented fish of export-grade quality, offers a variety of nutrients. Besides enhancing the flavor and depth of your meals, it also provides nutritional benefits, such as:
Nutrients Found in Squid Brand Golden Label Fish Sauce (Gold Squid)
- Protein: Fish sauce contains proteins derived from the fish, which are broken down and fermented during the process. It provides beneficial amino acids that aid in the formation and repair of body tissues.
- Minerals: Fish sauce is a source of various minerals gained from the fermentation of fish, such as calcium, magnesium, and phosphorus. These minerals support bone and dental health, as well as the nervous system and muscle function.
- Sodium (Salt): Fish sauce is a source of sodium, which helps maintain the body’s water balance and supports the functioning of muscles and nerves. However, consumption should be in moderation.
In summary, using salt instead of fish sauce may result in a lack of depth in the texture and flavor of the food. The saltiness of salt can make the flavor feel harsh and cause the dish to lose its smoothness. On the other hand, fish sauce not only adds saltiness but also enhances the tenderness and complexity of the dish. For example, using it in soups or curries will give the food a deep, rich flavor filled with the aroma of fish. Squid Brand Golden Label Fish Sauce (Gold Squid), a premium grade fish sauce, is an example of a fish sauce that not only delivers a great taste but is also packed with nutrients beneficial to the body. When used in moderation, fish sauce can enhance the nutritional value and improve the depth of flavor in dishes.