Mondo Knows Facts
Fish sauce is salt and fermented fish, and mostly umami
Proteins break into amino acids, leaving free glutamate behind
Fish sauce is made by packing small fish with salt and leaving them for months, during which enzymes and bacteria break proteins into peptides and amino acids. Free glutamate and other savoury compounds give the dark liquid its deep flavour, and the heavy salt prevents spoilage while the fermentation runs. It is used as seasoning rather than as a sauce.
Where this comes from
Food and Agriculture Organization
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Tags: fish sauce, fermentation, umami
Fish sauce is salt and fermented fish, and mostly umami: the short answers
- Where does this come from, and can I check it?
- Proteins break into amino acids, leaving free glutamate behind. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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