Fish Sauce

Fish Sauce
Fish Sauce

I spend half of my age at the seaside in Goa, as my father got transferred. During my stay, I loved to go to the seaside and I have seen that in the early morning fishmongers used to be busy in purchasing anchovy fish where dozens of aged wooden ships depart with well-prepared nets and the experienced crew returns the next morning to offer their catch at the market. Goa is the true fishing town and till today everyone’s livelihood is tied to the fish. I have seen many families buy anchovy fish and start a home business of making the fish sauce at home. By watching it I have also acknowledged it. So today I’m going to share the whole process of making the fish sauce at home.

I have seen many families buy anchovy fish and start a home business of making the fish sauce at home. By watching it I have also acknowledged it. So today I’m going to share the whole process of making the fish sauce at home.

Fish Sauce
Prep Time
20 mins
Cook Time
4 d
Total Time
4 d 20 mins
 

I spend half of my age at the seaside in Goa, as my father got transferred. During my stay, I loved to go to the seaside and I have seen that in the early morning fishmongers used to be busy in purchasing anchovy fish where dozens of aged wooden ships depart with well-prepared nets and the experienced crew returns the next morning to offer their catch at the market. Goa is the true fishing town and till today everyone’s livelihood is tied to the fish. I have seen many families buy anchovy fish and start a home business of making the fish sauce at home. By watching it I have also acknowledged it. So today I’m going to share the whole process of making the fish sauce at home.

Course: Canned Foods
Cuisine: Thai
Calories: 10 kcal
Ingredients
  • 1 ½ lb (680 gram) Anchovies or mackerel
  • 3 tablespoon Sea salt
  • 2 cups Filtered water
  • 2 Bay leaves
  • 2 cloves Garlic
  • 2 tablespoon Whey
  • ¼ teaspoon Lemon peel
  • 2 teaspoon Black peppercorns
  • Water as required
Instructions
  1. Firstly cut the fish into 1-inch pieces and keep it in a glass jar.

  2. Now smash the fish into a slurry with a potato masher.

  3. Smash garlic cloves and add it to the jar.

  4. Then peel the lemon and add the lemon peel also in the jar.

  5. Add peppercorns, salt, bay leaves, whey and enough water to the jar so that the fish is covered completely.

  6. Now mix it well and cover the lid tightly.

  7. Let it sit on the counter for 4 days to 3 months.

  8. NOTE

    If you are keeping the jar longer than 4 days, be sure to burb the jar every few days.

  9. Now transfer the jar to the refrigerator and let it sit for another 4 weeks.

  10. Strain the content through a fine mesh and discard them a solid part of the liquid.

  11. Then pour the liquid through a coffee filter.

  12. By using a funnel transfer the content into a bottle and refrigerate it.

SERVE
  1. Your fish sauce is ready for use or you can store it in the refrigerator for several months.

OUR DINE TABLE
  1. This is the natural process of making the fish sauce at home by natural fermentation. So, it is completely pure. When I first tried it out I was not sure whether it will work out or not but after finishing it, I became pretty sure that this sauce is one of those sauce which I just couldn’t fathom making at home.

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Nutrition Details

CategoryAmount
Calorie 10
Carbohydrate 2 g
Protein 8 g
Omega 3 Fatty Acid 5 %
Omega 6 Fatty Acid 10 %
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Article Categories:
Canned Food

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