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How is fish sauce made?
1. The production process of fish sauce involves fermentation and boiling. Fishermen usually mix fresh fish and shrimp with water and leave them in the sun to ferment for months. The liquid produced during fermentation is added with seasonings such as sugar, garlic, chili peppers and lemon. The fish sauce made by this method contains the products of salted and fermented marine fish. To speed up fermentation, live fish offal containing proteases is sometimes added.
2. Generally speaking, the production process of fish sauce is fermentation. Fishermen in coastal areas usually put fresh fish and shrimp and the right amount of water in large vats and expose them in the sun for a few months. These fish and shrimp will rot and liquid will flow out of them. Add the right amount of sugar, garlic, chili peppers and lemons and other seasonings to make fish sauce.
3. Preparation method: fish sauce is fermented and distilled by adding salt to sea fish. The production method is to put the fresh fish and water in a large tank and ferment in the sun. After 3 to 6 months, the liquid will flow out, and then add a small amount of seasoning such as sugar, garlic, pepper and lemon to make fish sauce. Usage: in addition to being widely used in tide dishes, fish sauce has gradually become a commonly used seasoning in Southeast Asian cuisine with the overseas flow of tide people.
4. Fish sauce is a kind of seasoning made of small fish and shrimp after fermentation, pickling and boiling. Fish sauce, also known as soy sauce and shrimp oil, is a common condiment in Guangdong, Fujian and other places. It can continue and is closely related to its unique flavor, mainly including fresh and salty taste. It is a commonly used aquatic condiment in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. Fish sauce is amber, salty and fresh, and originated in China.
5. Fish sauce is mainly made of small fish and shrimp. These raw materials require high protein content, tender meat and good flavor after fermentation. Salinization fermentation: put the newly caught fresh fish into the soaking pool, add the right amount of salt, stir evenly, each layer is sealed with salt, so that all the fish are immersed in liquid. Turn and mix several times during salinization to ensure that the pickling is uniform, which usually takes half a year to one year, during which the salt content of the fish needs to be maintained at about 24% 26%.
6. Use: fish sauce can be used as a seasoning in cooking or as an ingredient in dipping sauce. It enhances the freshness and saltiness of food and is often used in stir-frying, soups and salads. In short, making fish sauce is a time-consuming and precisely controlled process. Because of its strong flavor, it should be used in an appropriate amount so as not to overwhelm the taste of other ingredients.
How to make fish sauce
1. Materials for making fish sauce: fish bones, light soy sauce, fresh soy sauce, soy sauce, cooking wine, rock sugar, pepper, sesame oil, coriander, carrots. Cut the fish bones, parsley and carrots into thick slices; boil the water in the pot and add the fish bones, coriander and carrots in turn (remember not to cover the pot). After boiling the soup, remove these and filter the soup.
2. Fermentation. Generally speaking, the production process of fish sauce is fermented. Fishermen in coastal areas usually put fresh fish and shrimp and an appropriate amount of water in a large tank and expose them in the sun for a few months. These fish and shrimp will rot and liquid will flow out of them. Add the right amount of sugar, garlic, pepper and lemon and other seasoning, so that the fish sauce is made.
3. Prepare raw materials: choose fresh fish or shrimp as the main raw materials. These small fish are usually worthless by-catch species, such as anchovy, sardines or other small fish. Make sure the fish are fresh and show no signs of decay. Wash the fish: wash the fish thoroughly and remove the internal organs and scales. This step is very important to ensure the quality and flavor of fish sauce. Salting: mix washed fish with plenty of salt.
How is fish sauce made?
Fermented and cooked. Generally speaking, the production process of fish sauce is fermented. Fishermen in coastal areas usually put fresh fish and shrimp and an appropriate amount of water in a large tank and expose them in the sun for a few months. These fish and shrimp will rot and liquid will flow out of them. Add the right amount of sugar, garlic, pepper and lemon and other seasoning, so that the fish sauce is made.
Materials for making fish sauce: fish bones, light soy sauce, fresh soy sauce, soy sauce, cooking wine, rock sugar, pepper, sesame oil, coriander, carrots. Cut the fish bones, parsley and carrots into thick slices; boil the water in the pot and add the fish bones, coriander and carrots in turn (remember not to cover the pot). After boiling the soup, remove these and filter the soup.
Preparation method: fish sauce is made by fermenting and distilling sea fish with salt. The production method is to put the fresh fish and water in a large tank and ferment in the sun. After 3 to 6 months, the liquid will flow out, and then add a small amount of seasoning such as sugar, garlic, pepper and lemon to make fish sauce. Usage: in addition to being widely used in tide dishes, fish sauce has gradually become a commonly used seasoning in Southeast Asian cuisine with the overseas flow of tide people.