{"id":7792,"date":"2021-11-05T11:29:40","date_gmt":"2021-11-05T17:29:40","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7792"},"modified":"2023-01-23T11:16:54","modified_gmt":"2023-01-23T18:16:54","slug":"the-legacy-of-garum-asian-and-european-fish-sauces","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/11\/05\/the-legacy-of-garum-asian-and-european-fish-sauces\/","title":{"rendered":"The Legacy of Garum: Asian and European Fish Sauces"},"content":{"rendered":"

The concept of garum as a condiment lives on in various incarnations of prepared fish sauces<\/a>. The accompanying table lists some of the international fish sauces. When choosing a fish sauce, look for one with a clear, reddish-brown color, like the color of good whisky or sherry, without any sediments.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

If the color is a dark or muddy brown, the sauce is likely to be either a lower grade, or one that is not properly or naturally fermented; it may also be past its sell-date. Good fish sauce has a pleasant aroma of the sea, not a smelly fishiness, and should not be overly salty. If the bottle you have been using makes the dishes you cook taste too fishy, try another brand.<\/p>\n

Fish Sauces Around the World<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Location<\/strong><\/td>\nName<\/strong><\/td>\nIngredients<\/strong><\/td>\n<\/tr>\n
Cambodia<\/td>\npatis<\/em><\/p>\n

 <\/td>\n

Fermented fish, krill, oysters, and clams<\/td>\n<\/tr>\n
PR China<\/td>\ny\u00fal\u00f9<\/em><\/p>\n

 <\/td>\n

Reeve’s shad (Tenualosa reevesii<\/em>)<\/td>\n<\/tr>\n
England<\/td>\nWorcestershire sauce<\/td>\nFermented anchovies<\/td>\n<\/tr>\n
Indonesia<\/td>\nterasi<\/em><\/td>\nFish paste or fermented krill<\/td>\n<\/tr>\n
Cetara, Campania, Italy<\/td>\nColatura di Alici<\/td>\nAnchovies<\/td>\n<\/tr>\n
Japan<\/td>\nGyosh\u014d<\/em> or Shottsuru<\/em><\/p>\n

 <\/td>\n

Sailfin sandfish (Arctoscopus japonicus)<\/em><\/td>\n<\/tr>\n
Korea<\/td>\neojang<\/em>\u00a0or aekjeot<\/em><\/p>\n

 <\/td>\n

Fermented anchovies or sand lances<\/td>\n<\/tr>\n
Laos<\/td>\nnam pa<\/em><\/p>\n

 <\/td>\n

Fermented fish, often anchovies<\/td>\n<\/tr>\n
Myanmar<\/td>\nngan bya yay<\/em><\/td>\nFermented fish<\/td>\n<\/tr>\n
Philippines<\/td>\npatis<\/em><\/p>\n

 <\/td>\n

Galunggong<\/em> or\u00a0round scad (Decapterus punctatus<\/em>)<\/td>\n<\/tr>\n
Thailand<\/td>\nnam pla<\/em><\/td>\nFermented fish<\/td>\n<\/tr>\n
Vietnam<\/td>\nn\u01b0\u1edbc m\u1eafm<\/em><\/p>\n

\u00a0<\/em><\/td>\n

Anchovies, mackerel, scabbard fish<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[Compiled from Anon., \u201cGarum,\u201d online.]<\/p>\n

\"garum\"
Unfermented garum. Photograph by Assassas77. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license via Wikimedia.<\/figcaption><\/figure>\n

Recipes<\/h2>\n

Fresh Fruit with Fish Dipping Sauce<\/h3>\n

This easy dipping sauce combines the garum-like n\u01b0\u1edbc m\u1eafm<\/em> with a mix of pungent fish sauce, chiles and shallot. It\u2019s great with green or ripe mango and slightly unripe pineapple as well papaya.<\/p>\n

Ingredients<\/h4>\n