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It is one of the "Three Treasures of Chaoshan Province", the taste is salty and fresh, Vietnamese people like to eat it, have you eaten it? When you talk about the Three Treasures of Chaoshan Province, what do you think of? Pickles, preserved vegetables, or the fish sauce I'm going to talk about next. People in coastal areas should be familiar with this ancient condiment. In fact, not only in our country, but also in many countries in Southeast Asia, it is an indispensable condiment, especially in Vietnam, to the point where it cannot be cooked without fish sauce.
What exactly is fish sauce made of? Fish sauce is obtained by immersing fish or shrimp such as anchovies in brine, fermenting and maturing for two or three months, and then filtering them. The ancient Romans also called this spice a "panacea", mixed with various things.
Fish sauce has a long history of use as a condiment. Researchers across the Mediterranean have found large quantities of crystalline soils with fish sauce attached to the bottom, dating back to the 5th century BC, according to time calculations. The earliest trace of fish sauce found in China was the "Qi Min Zhi Shu" written by Jia Sixun in the last years of the Northern Wei Dynasty.
In the sauce making method, it is mentioned: "No need to cut." Remove the scales, wash them, wipe them dry, cut them like a broken strand, and remove the bones. A large rate of adult fish a bucket, with three liters of yellow clothing, one liter of full use, two liters as the end. Two liters of white salt, yellow salt is bitter. One liter of dried ginger, the end. The orange peel is combined and the wisps are cut. And order to be evenly adjusted, in the inner urn, mud sealed, daily exposure. Do not leak air. Cooked with good wine to solve it." Simply put, it is to use raw fish to remove fish scales and fish bones, and add salt to seal fermentation. This is similar to the traditional practice of not going to the internal organs and salting and fermenting the fish sauce.
However, Jia Sixun did not call it fish sauce at that time, but fish sauce. Nowadays, whether it is in Chao cuisine, Fujian cuisine or Southeast Asian cuisine, fish sauce is an indispensable condiment. It has an amber color and a salty and umami taste.
Fish sauce It is one of the "Three Treasures of Chaoshan Province", why is it called fish sauce?
The origin of the name is not unrelated to its production, and the Chaoshan people's production of fish sauce is recorded in the Qing Guangxu "Jieyang County Zhengzhi Zhi": "Painted shrimp is like a flower in the water... The natives filter it with a cloth mesh, cook it red, taste delicious, and can also be used as a sauce." The "sauce" here refers to the sauce made of fish (shrimp) meat, which the locals call "pickle sauce".
The origin of fish sauce is basically derived by referring to its production process. With so much fish sauce on the market, how do we choose one that meets our needs?
1, the material of fish sauce is the key to affecting the quality, many manufacturers in order to save costs, will use a variety of fish offal and scraps together fermentation, and then through the filter, high-quality fish sauce, the composition table can see what fish to make, different fish quality is not the same, precious fish species to make the quality of fish sauce is also better.
2, look at the fermentation time, the longer the general fermentation, its fresh flavor will be more intense, but this will also greatly increase its production costs, natural fermentation time is long, umami substances are strong, if it is rapid fermentation, the taste is greatly reduced.
3, look at its amino acid nitrogen, according to the national SB/T 10324-1999 standard, the amino acid nitrogen of the first-class fish sauce should be more than 0.9g/100ml. The higher the value, the better the quality. In addition, you should also pay attention to its ingredients, whether the caramel color is added, as far as possible to choose the kind without additives, the salt content of the fish sauce itself is relatively high, in fact, no additional additives are needed to use.
What is fish sauce made of, and why is it called fish sauce? Now everyone should be more clear, fish sauce can be used instead of salt, so when cooking, it is best not to put salt, or put a small part of the salt.
[This article is original by "Small Talk Food Carving", and the pictures are taken by myself.] Without permission, it shall not be deleted, altered, misappropriated, and infringement shall be investigated】