Posts
I am intrigued, but will prolly limit my fermented fish sauce to the Lea and
Perrin's variety.
Sounds a lot more palatable than Surströmming; which isn't bad if you decant it properly and like strong fish.
I've cooked with Thai fish sauce before, and that small bottle lasted years; until it got broken. A little went a LOOOOONG way.
Learned to cook with Viet fish sauce. Stored in the fridge, taken outside and added to pepper paste and sugar and vigorously shaken, again, outside and left outside. Until about 3 hours after the concoction was started and it magically mellowed.
ReplyDeleteThe Viets I learned this from told me to never ever ever let the base sauce loose in the house. No drips, no drops, if you break the bottle you move.
Good stuff.
Thai sauce is less persistent. The kitchen stank for a about a week and you could sense fish for about a month.
DeleteGarum, salt fermented fish sauce (sounds better than fish goo, eh?) in the era before refrigeration was a critical way to keep fish proteins and flavors past the fresh fish harvest.
ReplyDeleteNoted for its health benefits as well as flavor improvement.
SNIP: Even Worcestershire sauce, a familiar face in Western kitchens, owes a nod to garum.
This British condiment contains anchovies among its ingredients, and its umami-rich, deeply savory flavor is reminiscent of what ancient texts ascribe to garum.
We thank Lea and Perrin's regular like here.
Delete