A presentation about fish sauce

1. FISH SAUCE
PRESENTED BY,
NIMISHA. K
2nd SEM MSc FST
KUFOS

2. INTRODUCTION
 Fish sauce is an amber colored liquid
extracted from the fermentation of fish
with salt
 It is used as a condiment in various
cuisines or dipping sauce and
extensively used in the South East
Asian countries like Thailand, Malaysia,
Philippines, Vietnam, Japan, Korea etc.
 It has a translucent reddish golden
brown color

3. HISTORY OF FISH SAUCE
 The Chinese used fermentation before
Christian era
 Hae is fermented meat or fish made by
aging in salt, occasionally with added
wine, koji, and nuruk, alcohol
fermentation starters
 Ja is an acidic fermented fish
 Chi is a fermented fish sauce, very
similar to Hae

4. PRODUCTION OF FISH SAUCE
 INGREDIANTS
 1. FISH
 2. SALT

5. PRODUCTION CHART
FISH+SALT (3:1)
MIXING
FERMENTATION
AGITATION
RESIDUE USED FOR FISH PASTE
FISH SAUCE
PACKING IN BOTTLES
STORAGE
CURED FISH
FILTRATION

7. Continues…….
 Fish sauce is a heavily salted liquid
product having salt content varying
from 20-30% depending upon the
method and source of production
 Most fish sauces are made from raw
fish, some from dried fish, some from
only a single species
 Most fish sauces contain only fish and
salt others add a variety of herbs and
spices

8. Traditional method of production
 Fermented fishery products are
generally classified into;
High salted
Low salted
• Fermentation of fish takes place as a
result of the action of exogenic and
endogenic enzymes, the latter being
naturally present in the guts and
intestines of fish

9.  Fish and salt are mixed and allow it for
the hydrolysis of fish proteins to
peptides amino acids that are water
soluble
 The time of sauce fermentation varies
from 6 months to 1 year
 Aging is an important step and helps to
develop the aroma characteristic to the
sauce

10. Factors controlling sauce
fermentation
Lipid content and quality
 Sauce production is an anaerobic
process
 Chances of lipid oxidation and
accumulation of oxidized flavor
compounds in the medium are minimal
 Halophilic and halotolerant bacteria
can grow well in the medium and a low
pH helps to prevent the growth of
putrefying bacteria

11. Color
 The color of sauce produced from fresh
anchiovella under ideal conditions is a pleasing
lemon yellow to light brown
 Fish sauce produced from fatty pelagic fishes
like sardines and mackerel is deep brown to
dark red
Flavor
 Volatile fatty acids are identified as an
important agent contributing to the flavor of
fish sauce
Eg:- Ethanoic acid, Propanoic acid etc.

12. TYPES OF FISH SAUCES

13.  CHINA- yulu
 VIETNAM- nuac-mam
 MALASIA- budu
 THAILAND- nam-pla
 PHILIPINES- patis
 JAPAN- shottu suru
 KOREA- jeot-kuk
 SRI LANKA- blood pickle
 AFRICA- fossik

14. ROMAN FISH SAUCES
 Originally a fish sauce called GAROS was brought from
Greece to Rome
 The basic difference between Roman and Thai fish sauce
is , in Thai uses only fresh anchovies. The Romans
sometimes uses other fishes and enhanced the mix with
extra fish blood and guts.
GARUM:- a high grade fish sauce made from the gut and
blood of a single kind of fish
LIQUAMEN:- whole fish is used with added blood and guts
MURIA:- made from tuna guts
ALLEC:- this was a paste formed in the bottom
OXYGARUM:- Garum mixed with vinegar
MELIGARUM:- Garum mixed with honey

15. ITALIAN FISH SAUCE
 The fish sauce made in Italy called
COLATURA di ALLICI
 The name means “filtration of
anchovies” and it’s a byproduct of
salting anchovies in barrels
 Made this way the quantity is small and
it is highly concentrated and quite
expensive

16. ROMAN FISH SAUCE ITALIAN FISH SAUCE
CHINESE FISH
SAUCE

17. SOUTH EAST ASIAN FISH
SAUCE
NUOC-MAM
 It is produced in large quantities in
VIETNAM, THAILAND, KAMPUCHEA
 The species used for fish sauce
production is anchovies(Stolephorous
sp.)
Process
 Whole unwashed fish is piled into large
wooden barrels or cement tanks

18.  Fish and salt are mixed in the ratio of 6:4 and
arranged in layers
 After 3-4 days the liquid containing blood and
salt called, blood pickle (nuoc-boi) oozes out
 This is removed and kept aside in a bottle. The
fish is then mixed well
 The tanks are covered with coconut leaves over
which two semi-circular bamboo layers are set
 The blood pickle is poured over the system
until a 10 cm layer is formed at the top
 The fish paste remains in this condition for 6
months to 1 year

20. BUDU
 It is one of the best known fermented seafood
products in MALASIA
 Fish(anchovies) is washed and cleaned, mixed
with salt (3:1) and allowed to ferment anaerobically
 Some manufactures add tamarind juice or lime
and palm sugar to the mixture prior to
fermentation
 Fermentation is allowed to continue for 6 months
to 1 year
 When the product is mature, indicated by the
formation of a film of oil on top of the liquid, it is
harvested , boiled in an open cauldron, cooled,
filtered and bottled.

21. PATIS
 In the PHILIPINES, fish sauce is called patis
 Small fishes like anchovies are salted whole
without removing gut and gills
 Large fish are cut open and the guts are
removed and cleaned. They are chopped into
chunks or smaller pieces
 Fish and salt are mixed in the ratio of 3:1 or 4:1
 Before fermentation, fish are temporarily
stored in drums lined with polyethylene
 Harvesting is done after 8-12 months of
fermentation and aging

22. BUDU NUOC-MAM
NAM-PLA PATIS

23. BENEFITS OF FISH SAUCE
1. Fish sauce really enhances the flavor
of a dish
2. It doesn’t make it taste fishy
3. Fish sauce used as a substitute for soy
sauce
4. Fish sauce is full of vital nutrients and
minerals contained in fish and fish
organs, enhanced by fermentation
5. Budu also as a food sourced from fish
have potential as brain food