Fish Sauce

Amber fish sauce in a glass bottle and dipping bowl with lime, chiles, garlic and anchovies.

Fish sauce is a deeply savory liquid seasoning made by fermenting fish—most often anchovies—with salt. It is especially important in Southeast Asian cooking, where a small amount can add salt, aroma and umami to sauces, soups, curries, marinades and stir-fries.

How fish sauce is made

Fish and salt are packed together and left to ferment for months. During fermentation, the fish proteins break down and produce a flavorful amber liquid. The liquid is drawn off and filtered; higher-quality bottles usually have a clean, balanced aroma and a rich savory taste rather than harsh saltiness.

How to use it

  • Add a few drops to soups, braises, curries and stir-fries, then taste before adding more.
  • Combine it with lime juice, sugar, garlic and chile for a dipping sauce or dressing.
  • Use a small amount in marinades to deepen flavor without making the finished dish taste strongly of fish.
  • Balance its saltiness with acidity, sweetness, fresh herbs or other unsalted ingredients.

Buying and storing

Look for a short ingredient list built around fish, salt and water. Store an unopened bottle in a cool, dark cupboard. After opening, follow the label directions; refrigeration can help preserve aroma and color, especially in a warm kitchen. Darkening or salt crystals may occur over time, but discard the sauce if it develops mold or an unusual spoiled odor.

Substitutions

There is no exact substitute. Soy sauce or tamari can supply salt and umami, but the flavor will be different. For a fish-free option, use a vegan fish sauce or a mushroom- or seaweed-based seasoning and adjust to taste.