science

List of fish sauces

List of fish sauces is a science topic covered in the lgStudy science library. This page brings together a partial reference excerpt, illustrations, worked examples, real-world applications and a short study plan, so you can understand List of fish sauces rather than just read about it. In short: Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines.

Key takeaways

List of fish sauces belongs to science; place it in that map before memorising details.
Learn the definition first, then one example that makes the definition concrete.
Connect List of fish sauces to a quantity you can measure, compute or draw — that is where exam questions come from.
Reproduce the core statement of List of fish sauces from memory before moving on to harder problems.

Reference excerpt

Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a common ingredient in numerous culinary cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Cambodian, Filipino, Thai, and Vietnamese cuisine.

Fish sauces

A Anchovy essence – used as a flavoring for soups, sauces, and other dishes, anchovy essence is a pink-colored, thick, oily sauce, consisting of pounded anchovies, spices and other ingredients.

Bagoóng – a Philippine condiment made of partially or completely fermented fish or shrimps and salt. The fermentation process also produces a fish sauce known as patís. Bagoóng monamon – a common ingredient used in Filipino cuisine and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies and is used as a cooking ingredient. Bagoóng terong – a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish. Budu sauce – a well-known fermented seafood product in Kelantan, Malaysia as well as Southern Thailand. It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allowing to ferment for 140 to 200 days. It is used as a flavoring and is normally eaten with fish, rice and raw vegetables.

C Cincalok – a Malaccan food (see cuisine of Malaysia) made of fermented small shrimp or krill. It is usually served as a condiment together with chillis, shallots and lime juice. Colatura di Alici – an Italian fish sauce prepared with anchovies, from the small fishing village of Cetara, Campania.

D Dayok – a type of fish sauce originating from the Visayas and Mindanao islands of the Philippines made from fermented yellowfin tuna entrails.

Garum – a fermented fish sauce that was used in the cuisines of ancient Greece, Rome, and Byzantium. Garum was prepared from the intestines of small fish through the process of bacterial fermentation.

M Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds. Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region. Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste.

N Nam pla - Thailand. Nước mắm - Vietnam.

P Padaek – a traditional Lao condiment made from pickled or fermented fish that has been cured. Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it. Also widely consumed in N.E. Thailand (Isaan) and known by the Lao name. Phu quoc fish sauce – a specific variety of fish sauce produced on Phu Quoc island in southwest Vietnam. Since 2001, the Industrial Property Department of the government of Vietnam has the name "Phu Quoc Fish Sauce" as a trademark, and only registered manufacturers are allowed to use the name in Vietnam. Pla ra – made by pickling several varieties of fish, mainly Snakehead Murrel (Channa striata), the fish is cleaned and cut into pieces, after which it is mixed with salt and rice bran.

S Shottsuru (Japanese: しょっつる) – a pungent regional Japanese fish sauce, usually made from salefin sandfish (Japanese: はたはた, romanized: hatahata), and its production is associated with the Akita region of northern part of Japan.

W Worcestershire sauce – a fermented liquid condiment made with anchovy, it is primarily used to flavor meat or fish dishes. It originated in Worcester, England, and was invented by John Wheeley Lea and William Henry Perrins. The Lea & Perrins brand was commercialized in 1837 and has been produced in the current Midlands Road factory in Worcester since October 16, 1897.

Illustrations

Worked examples

Example 1 — a first encounter with List of fish sauces

Start with the simplest possible case. Write down what List of fish sauces claims or describes in one sentence, then invent the smallest concrete situation in which that sentence is true. In science, the smallest case is usually a single object, a single equation or a single measurement. Check that every symbol or term in your sentence has a meaning in that case.

Example 2 — changing one variable

Take the situation from Example 1 and change exactly one quantity: double it, halve it, or set it to zero. Predict what should happen to List of fish sauces before you calculate. Comparing your prediction with the result is the fastest way to find out whether you understand the idea or only the words.

Example 3 — an exam-style question

Typical questions about List of fish sauces ask you to (a) state it precisely, (b) apply it to given data, and (c) explain a limitation. Practise writing all three answers in under five minutes; the third part is what separates a full-mark answer from an average one.

Applications of List of fish sauces

In research: List of fish sauces appears in science research whenever the underlying quantities have to be modelled precisely. Papers usually cite it as a starting assumption and then explore where it breaks down.
In technology and industry: Engineering practice reuses List of fish sauces in design rules, simulations and safety margins. Knowing the idea lets you read a specification sheet and understand why the numbers look the way they do.
In the classroom: List of fish sauces is common in secondary-school and first-year university syllabi. It links to neighbouring topics Condiments, Fish sauces, Lists of foods by ingredient, so understanding it makes those chapters shorter.
In everyday life: Look for List of fish sauces outside the textbook — in sport, cooking, traffic, electronics or the sky above you. An example you found yourself is remembered far longer than one you were given.

Ask Teacher Smith questions about this articleOpens your AI tutor with a question about “List of fish sauces” →

Affiliate

Preply — study more efficiently by working with a personal tutor. 50% off.

How to study List of fish sauces in 20 minutes

Read the reference excerpt below once, without taking notes.
Close the page and write down what List of fish sauces means in your own words.
Compare your version with the excerpt and mark what you missed.
Work through the three examples above with pen and paper.
Explain List of fish sauces out loud to somebody else — or to Teacher Smith in the lgStudy chat.

Frequently asked questions

What is List of fish sauces in simple terms?

Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines.

Why does List of fish sauces matter?

Because it connects several science ideas at once: it gives you a definition you can apply, a quantity you can calculate, and a way to check whether a result is plausible.

How should I study List of fish sauces?

Read the excerpt, restate it from memory, then work through the examples and applications listed on this page. The five-step study plan above takes about twenty minutes.

What does this page cover?

It gives you a compact reference excerpt plus original lgStudy explanations, examples, applications and study material on List of fish sauces.