Fish Sauce — Nutrients, Health Benefits, And Shopping Tips

A superior fish sauce is clear and has a deep amber color. It should have a strong umami flavor with a balance of saltiness. Smell the sauce; it should not be overly pungent but rather have a rich, complex aroma.

Do not choose fish sauce that is cloudy or overly harsh on the nose, as these characteristics can indicate spoilage or inferior quality. Good fish sauce should enhance dishes with its depth of flavor without overpowering them.

Fish sauce should be stored in a cool, dark place before opening. Refrigerate after opening to keep its flavor intact. Properly stored, fish sauce can last up to a year.

Heat and light exposure can degrade fish sauce, impacting its quality. Keeping the bottle tightly sealed prevents air from affecting its flavor. Avoid storing near heat sources to maintain its distinct taste.

Fish sauce can last for 1-2 years unopened when stored in a cool, dark place. Once opened, it should be refrigerated and used within 6 months for the best quality. Always check for any signs of spoilage before using.

Leftover fish sauce can be used in a variety of savory dishes. In the kitchen, it adds a deep, umami flavor to stir-fries, marinades, soups, and dressings. It’s particularly essential in Southeast Asian cuisines, where it’s used to enhance the flavor of dishes like pad Thai, pho, and Vietnamese dipping sauces. A few drops can also be added to Western dishes like stews or pasta sauces to boost their savory notes.

Beyond cooking, fish sauce has limited non-culinary uses due to its strong odor, but it can be an interesting addition to compost to help enrich the nutrient content of the soil. However, due to its potent smell, it’s best used sparingly and mixed well with other compost materials. Another unconventional use is in natural pest deterrents; the strong scent can be off-putting to certain garden pests, but caution should be exercised to avoid attracting unwanted animals.