But what exactly are oyster and fish sauces, and why do they differ? Well, as you can probably tell from their names, these sauces are made from different seafood. Fish sauce, in particular, is made by mixing fish, usually sardines, anchovies, and shrimps, with salt and pressing it, leaving it to ferment for months into an umami and meat-flavored brown liquid (via Fermented Foods in Encyclopedia of Food Microbiology). Fish sauce is essential to all kinds of dishes in the East, but as it has become more accessible in Western markets, it is now used worldwide to bring depth and flavor to quite a few dishes, whether you are grilling, sautéing, stir-frying, or marinating your dishes. Serious Eats claims that fish sauce is and can be a condiment that can bring nuance to everything from salad and pasta dressings, soup and stew broths, fried rice, and even savory cocktails such as a Kimchi Bloody Mary.
According to Bon Appétit, this fermentation fish concoction has been used for centuries. The ancient Greeks and Chinese have reportedly used it as well; still, today it is well beloved and utilized in many culture's traditional dishes, especially in South Asia, as a way to highlight the earthy flavors trapped in our veggies and the natural richness of meats. This sauce is a must-have in your kitchen if you plan on preparing Korean, Chinese, Vietnamese, Myanmarese, Cambodian, Lao, Filipino, or Thai food any time soon.
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November 06, 2022 at 01:00AM
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Fish Sauce Vs. Oyster Sauce: What's The Difference? - Tasting Table
"Sauce" - Google News
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