Fermented Fish for Sauce and Fertilizer
Fish sauce is a concentrated mystery. From its smell to its stability, range of flavors, origin, and history, the simple concoction of fish and pure salt packs an alluring and unparalleled flavor. And while the thought of fish being enzymatically digested on your hot roof may not feel immediately arresting, upon closer examination, the liquid condiment that’s a staple in Asian cuisine is supremely easy to make, and surprisingly versatile in the home, no matter what flavor profiles dominate your kitchen. A look at the history of fish sauce, the science behind its characteristics, and the modernization of its production also provides a lens into the evolution of fermentation in the hands of people all over the world.
A Fishy History
The earliest evidence of fish sauces, or , dates back to the ancient Greeks in the 3rd century B.C. The factories carved from limestone in modern-day Tunisia.
