Biology Reference
In-Depth Information
some from whole fi sh, others from only the blood or viscera. Some fi sh
sauces contain only fi sh and salt, and others a variety of herbs and spices.
A number of fi sh sauces that are manufactured by traditional methods are
listed in Table 6.2.
Table 6.2
Fish Sauces
Country
Name
Fish species
Method (fi sh: salt) and time
of fermentation
Shottsuru
Uwo-shoytu
Ikashoyu
Japan
Astroscopus japanicus
(sand-
ish)
Clupea pichardus
(sardine)
Omnastrephis sloani
(squid)
Omnastrephis pacifi cus
(squid)
5:1 salt + malted rice and
koji
(3:1) added; 6 months
Korea
-
-(shrimp)
Salt 4:1; 6 months
Khmer
Republic
Nuoc-mam
Stolephorus
spp.
Ristrelliger
spp.
Engraulis
spp.
Decapterus
spp.
Darasom
a spp.
Clupea
spp.
3:1-3:2 salt; 3-12 months
Nuoc-mam-
gau-ca
Clarius
spp.
Ophicephalu
s spp.
Livers only 10:1 salt; for
6 days then boiled and
fi ltered
Nuoc-mam
Cambodia
Stolephorus
spp.
Ristrelliger
spp.
Engraulis
spp.
Decapterus
spp.
Darasoma
spp.
Clupe
a spp.
3:1-3:2 salt; 3-12 months
Thailand
Nam-pla
Stolephorus
spp.
Ristrelliger
spp.
Cirrhinus
spp.
5:1-1:1 salt; 5-12 months
Malaysia
Budu
Stolephorus
spp.
5:1-3:1 salt + palm sugar
and tamarind; 3-12 months
Myanmar
Ngapi
-
5:1 salt 3-12 months
Philippines
Patis
Stolephorus
spp.
Clupea
spp.
Decapterus
spp.
Leionathus
spp.
3:1-4:1salt, 3-12 months
Indonesia
Ketjap-ikan
Stolephorus
spp.
Clupea
spp.
Leiagnathus
spp.
Osteochilu
s spp.
Puntius
spp.
Ctenaps
spp.
Stolephorus
spp.
6:1 salt; 6 months
Bakasang
5; 1.5-3.5 fi sh; salt ratio; 3-6
weeks
Table 6.2 contd...
