Comments on: Fish Sauce, What The Bleep Is It Really?

By: Louie Holmes

Louie Holmes — Sun, 20 Jun 2010 18:53:15 +0000

i love to eat asian foods because they are tasty and spicy.”,-

By: Kusinero

Kusinero — Wed, 03 Mar 2010 07:17:16 +0000

Growing up in a Filipino household, my mom would keep several gallon jars of this pungent pantry item on the floor. In addition to these, there would always be a bottle of Tiparos brand fish sauce (Thailand) and several others such as Amor Nino or UFC (Phillipines).

My preference for fish sauce include Cock and Tiparos brands. I’ve yet to try the Thai brand of “premium” fish sauce that is reported to be from the first batch and with no water added.

I have tried Ming Tsai’s recommended Three Crabs brand but prefer not to use fish sauce with added ingredients such as sugar. I wonder why he doesn’t recommend fish sauce from China.

By: Savory Tv

Savory Tv — Thu, 28 Jan 2010 21:31:54 +0000

Thanks for visiting Saucy, Cynthia, and Ed. Long live Umami!

By: Ed Schenk

Ed Schenk — Wed, 27 Jan 2010 21:35:20 +0000

Worchestershire sauce is,at least in part, derived from fish sauce (anchovies are an ingredient) and came from the British in India trying to replicate it for British tastes. You are right by bringing up the flavoe enhancing quality. It give a lot of recipes Umami. That being the flavor you can’t quite describe but you know it belongs there.

By: Cynthia

Cynthia — Wed, 27 Jan 2010 20:20:06 +0000

Enjoyed the post. I use fish sauce whenever I am cooking Asian food.

By: saucy smith

saucy smith — Tue, 26 Jan 2010 04:01:01 +0000

More Fish Sauce ,please. Great post.
Cheers
SAUCY

By: Heidi

Heidi — Sat, 23 Jan 2010 06:28:05 +0000

Fish Sauce, What The Bleep Is It Really? http://bit.ly/7BzGRc