Almost dinner time here.
Mmmmm, nothing like fermented fish guts.
Isn’t Worcestershire sauce a kind of fermented fish sauce?
An acquired taste, like nuoc mam.
I think I just lost my appetite for about 35 days. UUUUUGH
Back in the day pig guts were used to make sausage. Stuff the
meat mixture into gut hang in the smoker for a few days and you
have sausage. People would argue over which tree wood to use as
that will make a different flavor to the smoked sausage.
“Mmmmm, nothing like fermented fish guts.”
I’ve been eating fish sauce since I was a kid, I lived in Thailand with my folks for a few years and he used to go to the Trang province, that place is renown.
To the Romans, fish sauce was the condiment of choice.
It’s one of those better choices if you want to add a little umammi.
Fish sauce probably has as many fish guts in it as a can of sardines. Of course back then they might have been full of fish cuts, but I don’t know about that, one of the reasons it was very popular in the Mediterranean back in the day was that sardines and anchovies were plentiful.
“Umami, which is also known as monosodium glutamate is one of the basic five tastes including sweet, sour, salty, and bitter. Umami means “delicious savory taste” in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens flavor.”
Years ago some friends were over and one of the friends saw the fish sauce bottle in the fridge she said she liked it... my darling wife at the time said “oh yuck I would NEVER eat that” looking at me with digust (I was a military cook at the time). My reply was “you’ve eaten more of that than you will ever know.” I’ve always done a lot of the cooking... still do.
The popularity of fish sauce amazes me.
Who would have thought that collecting the dripping goo from rotting fish would be something you would want to eat
(but it is kind of delicious)
How does one distinguish between fermented and ROTTEN?