Fermented Fish Sauce
Default unit: pcs · Less common product
Description
Fermented fish sauce is a clear, salty liquid produced by fermenting fish, typically anchovies, with sea salt. It is widely used in Southeast Asian cuisines to enhance the flavor of soups, sauces, and marinades.
Nutrition
(per 100g)
Calories13
Protein1.5г
Fat0г
Carbs1.5г
Vitamins & minerals
Vitamin B12, niacin, iodine
How to choose
Select a sauce that is clear amber with no sediment. It should have a strong, briny, fermented aroma without a bitter aftertaste. Ensure the cap is tight and the production date is recent.
How to store
Keep unopened bottles in a cool, dark place. Once opened, refrigerate and use within 6–12 months.
Explore more in the encyclopedia
Discover more foods and their nutritional benefits
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App