What is Anchovy and Why is it a Key Ingredient in Fish Sauce?
Fish sauce is an essential seasoning in Southeast Asian cuisine, particularly in Thailand, Vietnam, and the Philippines. It provides a rich umami flavor and a balanced saltiness. One of the primary ingredients used to produce fish sauce is anchovy, a small fish rich in protein and known for its ability to enhance the depth and aroma of fish sauce. Anchovy-based fish sauce contains 40% more protein from marine fish than standard fish sauces. Today, Squid Brand introduces the anchovy (also known as “gatak”), the key ingredient in its premium fish sauce, which is widely recognized for its delicious taste.
Characteristics and Habitat of Anchovies
Anchovies are small, slender marine fish with a silvery-blue body. They are commonly found in the Pacific Ocean, the Atlantic Ocean, and the Mediterranean Sea, particularly in tropical and temperate regions. These fish typically swim in large schools and serve as a vital food source for many marine animals, including larger fish, seabirds, and marine mammals.
The species of anchovy most commonly used in fish sauce production are Engraulis japonicus and Stolephorus spp., which are abundant in the waters of Thailand, Vietnam, and the Philippines. These anchovies have a low-fat content but develop an intense flavor when fermented, making them ideal for fish sauce production.
Fermentation Process of Anchovies for Fish Sauce
The process of producing high-quality fish sauce from anchovies involves several key steps to ensure a rich, aromatic, and well-balanced flavor:
- Selecting Fresh Anchovies – Only the freshest, high-quality anchovies are chosen, as their freshness directly impacts the taste, aroma, and nutritional value of the fish sauce.
- Salting the Anchovies – The fish are mixed with salt in the proper ratio (typically 3:1 or 2:1) and placed in fermentation containers.
- Fermentation – The salted anchovies are left to ferment in a warm and humid environment for six months to two years. Natural enzymes and microorganisms break down the proteins into amino acids, creating the umami taste.
- Filtration and Refinement – After fermentation, the fish sauce is filtered to ensure cleanliness and hygiene. The final product has a reddish-brown, clear appearance, a pleasant anchovy aroma, and the signature taste of authentic fish sauce.
Comparison of Anchovy-Based Fish Sauce vs. Fish Sauce from Other Fish
While anchovy is the primary fish used for fish sauce production, other fish such as Sardinella and Decapterus are also used. The differences in taste and quality are notable:
| Feature | Anchovy-Based Fish Sauce | Fish Sauce from Other Fish |
| Flavor | Rich, well-balanced umami | Saltier, sometimes stronger aroma |
| Color | Golden to dark brown | Darker or cloudier |
| Aroma | Unique, pleasant smell | Some may have a fishier scent |
| Popularity | Widely used in Thailand, Vietnam, and the Philippines | Used in select local recipes |
Examples of Squid Brand Anchovy-Based Fish Sauce
Squid Brand Gold Label (Premium Grade Fish Sauce) – Export-quality fish sauce made from the finest grade anchovies, naturally fermented for an authentic taste.
Premium Fish Sauce with Himalayan Salt – A high-quality fish sauce made from 100% natural anchovies and enriched with Himalayan salt, which contains over 84 minerals.
Anchovy-based fish sauce is preferred over other types due to its rich flavor, balanced aroma, and high quality. It has gained worldwide popularity in cooking, offering a perfect balance of saltiness and umami, making it a versatile ingredient for both Asian and Western dishes.