Fish sauce
Fish sauce ( Thai: nam pla - น้ำปลา, Vietnamese: nước mắm ) is a spicy sauce based on fermented fish. The term describes a range of sauces that were used throughout history in different variants of different cultures. Particularly in East and Southeast Asia it is very common. In Europe, however, only few would be mentioned as a regional specialty, but also with centuries of tradition, especially the Italian Colatura di Alici from Campania and the Amalfi Coast. Other comparable condiments from Europe differ primarily by the lack of fermentation, they are freshly prepared ( Pissalat ) or otherwise preserved ( anchovy Essence ).
Roman fish sauce
In ancient Greece, as well as in the Roman Empire a similar sauce called Garos (Greek ), garum (Latin ), or later Liquamen was known and made from fish offal, especially those of the mackerel, salt and spices in several months of fermentation. The production of garum was banned because of the pungent odor occurring in the city. Garum was sealed in small amphorae used throughout the empire and replaced inland often the salt.
Dissemination
Fish sauce is one of the oldest sauces in general. Especially in Southeast Asia, especially in Thailand and Vietnam, it is often used in Korea, where she served as Jeotgal ( korean.: 젓갈 ) is known and is an important ingredient for Gimchi. Even in countries where mainly soy sauce is used to flavor today, formerly usually only fish sauce was used. The main producer is Thailand, where they " Nam Pla " ( Thai: น้ำปลา ) is called, in Vietnam it is called " nuoc mam " and the Philippines " Patis " while it is called the Cambodian variant Prahok.
Use
The brownish- clear, very intense smelling sauce consists primarily of anchovies ( anchovies) and similar small fish, salt, sugar and water, sometimes even from oysters and shrimp. There is this very different strengths, the use of different lots of fish per liter of finished sauce and also to dose varies accordingly. Often it is mixed to flavor yet with lemon juice, vinegar, chili, sugar and / or garlic. Fish sauce enhances the flavor of a dish without a clear fish flavor to leave.
Production
The traditional production method is based on several months of fermentation of salted fish material by enzymes and microorganisms that lead to hydrolysis of fish protein.
Thailand
In Thailand, the biggest fish sauce producers in the world, different, fresh, small fish are used to produce. The species most commonly used are anchovies ( ปลา กะตัก - Pla Ka - Tak, Stolephorus indicus). These will be layered together with sea salt in a very large Tonfass in a ratio of 1:1 to 5:1. The Tonfass is situated directly in the sun. Two to three times per week you open the barrel and lets the sun shine in the Tonfass seem to support the fermentation process. Depending on the desired fish sauce quality you get after 6 to 12 months, the so-called " Grade 1 " fish sauce, a brownish, very aromatic liquid that is filtered to remove all solid components, then it is pasteurized and bottled in glass or plastic bottles. The " Grade 2 " fish sauce you get after the Tonfass refills after the first fish sauces extraction with salt water and the anchovies can once again fermenting up to 4 months.