How to Fish Sauce Fermentation

What You Need to Know

Fish sauce fermentation involves proteolysis, lipolysis, and reduction of fish proteins and lipids by microorganisms such as Halobacterium and other halophilic bacteria, and yeast. This process occurs over several weeks to several months, typically 3-6 months, at room temperature to 35°C.

Steps

1. 1.

   Nam Pla (Thailand) (Thai cuisine): Primary condiment providing foundational umami

2. 2.

   Nuoc Mam (Vietnam) (Vietnamese cuisine): Core flavoring agent in dipping sauces and marinades

3. 3.

   Patis (Philippines) (Filipino cuisine): Essential seasoning in soups and stews like sinigang

The Science

Primary Reaction

Proteolysis, lipolysis, and reduction

Common Mistakes