3. Fish sauce
(1) Introduction
1. The term fermentation is defined as the transformation of organic substances into simpler compounds by
either the action of microorganisms or by enzymes
① Enzymes produce the textural change and assist in producing some of the flavor
② Bacteria are involved in the development of aroma and flavor
2. The manufacturing processes involve fish and salt
① The proteolytic enzymes in the fish are liberated within the cells and attack the internal membranes
and muscle
② The resulting solubilized protein exudes and is attacked in turn, by the enzymes as they are liberated,
to produce a fish sauce
3. Fermented fish sauces have been consumed since ancient times
- Roman : Garum, Alec: Garos is still produced in Greese from fish viscera
- Greese : Aimeteon from viscera and blood of tunna
- Italy and Greese : Botargue and Ootarides in 19th century
① Nuocmam: The sauce is prepared using species of small fish or shrimp
② Nampla: in Thailand, the process is more commercialized than that of Nuocmam
③ Buda: Usually a mixture of fish to salt (3:2) is used, which is a higher concentration of salt
than others
④ Patis: Produced in the Philippines , similar to Nuocmam in the type of fish and its general manufacture