Favorite Fish Sauce.

[Delancey]

I think Golden Boy Brand is my favorite so far of the ones I have sampled. We've been eating Red Boat because it is available. It's pretty good. Two thousand year old recipe for Roman garum follows. Anyone ever make their own fish sauce?

Chop small fish into tiny pieces.
Add fish eggs and the entrails of sardines and sprats.
Beat together until they become an even pulp.
Set mixture in sun to ferment, beating occasionally.
Wait six weeks or until evaporation has reduced the liquid content of the pulp.
Hang reduced liquamen in a basket with fine holes in the bottom.
Place storage jars under the basket.
Let liquid slowly drain into the jars.
Collect the liquid in the jars. This is the garum.

[Badsanta]

I liked it, before you described it as a dripping mush. Lol

[meatservo]

That would make a boat smell just Heavenly...



meatservo

[Twidget]

Favorite and Fish Sauce in my opinion are three words that do not belong in the same sentence.

[Crazy Talk]

Originally Posted by Badsanta

I liked it, before you described it as a dripping mush. Lol

Entrails is what kind of soured me.

[Delancey]

What do you guys eat? Baloney on white bread with mustard? You're missing out.

Fish sauce in one form or another is a staple indregient throughout Asian cuisine. Salty with a strong umami flavor yum! Do you like Thai food? Then you like fish sauce and don't even know it. Haha, you ate dripping fish mush.

Here's a favorite recipe by David Chang for the adventurous and open minded.
https://food52.com/blog/4857-momofuk...ce-vinaigrette

[capt-couillon]

Mam Viet Hai Yen

Dipping Sauce Receipe
1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 bird's eye chilli, finely sliced

[Sailmonkey]

I don't know what brand we've got, but I love the stuff!

Word or experience here though, if you're going to make caramelized fish sauce for roasted vegetables......do it outside. The smell sticks around for a long time!