What Is Fish Sauce? (Plus, Why This Magical Ingredient Deserves a Spot in Your Pantry)

According to the experts at Red Boat (aka makers of the famous fish sauce), fish sauce begins with fresh anchovies that are then covered in copious amounts of salt and left to ferment in vats for at least 12 months. Over the fermentation period, the fish breaks down completely and what remains is a very salty and pungent liquid that is filtered and bottled as—you guessed it—fish sauce.

What Does Fish Sauce Taste Like?

If you’re not accustomed to cooking with the stuff, you may be taken aback by the strong aroma of fish sauce. (I know I was—but once I got past the smell, I started to really appreciate its uses in the kitchen.) Much like soy sauce, the high concentration of glutamate in fish sauce accounts for its potent, savory flavor profile. However, fish sauce has a richer, deeper flavor compared to soy sauce. Plus, thanks to its anchovy base, fish sauce also boasts a briny and tangy taste that sets it apart. The takeaway? With just a couple drops of this stuff, you can add complexity and bold umami flavor to everything from stir-fry to soup. See below for a summary of the unique flavor profile of fish sauce.

• Slightly fishy (it smells much stronger than it tastes)
• Deep umami flavor
• Salty
• Slightly tangy

What’s a Good Substitute for Fish Sauce?

We strongly suggest you drop everything and go buy a bottle of fish sauce, but for some—vegans, vegetarians and folks who couldn’t make it to the store, for example—that isn’t an option. If that’s the case, you’ll be relieved to know that there are several acceptable fish sauce substitutes.

If you have the time and inclination, try this recipe for homemade vegan fish sauce from Feasting at Home, which relies on dried mushrooms to achieve a similarly concentrated umami flavor and can be used as a 1:1 substitute for the real thing. For those in need of a simpler swap, The Food Substitutions Bible by David Joachim says that either fermented tofu or good old soy sauce can be used as 1:1 substitutes for the stuff. (I’m too lazy to brew mushroom broth, but have found that soy sauce is a perfectly adequate stand in.) Finally, for those who are not in need of a vegan or vegetarian alternative, chef Nigella Lawson notes that a few drops of Worcestershire sauce will do the trick: This popular condiment actually contains anchovies and boasts a very similar flavor profile to fish sauce—just don’t overdo it, as Worcestershire sauce is also quite potent. That said, I know from personal experience that it definitely gets the job done, particularly when there’s red meat in the recipe. If you want a straightforward breakdown, see below for the best substitutes for fish sauce.

• Soy sauce (my favorite when I’m short on time)
• Worcestershire sauce (preferred for red meat but versatile when used sparingly
• Homemade vegan fish sauce (used as a 1:1 substitute and made using dried mushrooms, among other things)

How to Store Fish Sauce

The folks over at Red Boat recommend refrigerating opened bottles and using the contents within a year for optimal freshness. That said, they mention that opened and unopened bottles alike will fare just fine at room temperature, so fish sauce that has been stored in a dark pantry is still safe to use. Our suggestion: Buy two bottles of fish sauce (aka flavor sauce) the next time you go to the store—put the opened one in the fridge and let your back-up bottle hang out in the kitchen cupboard.

Where to Buy Fish Sauce

Now that you’re dying to try fish sauce out in your own kitchen, you are probably wondering where you can buy the stuff. Good news: Fish sauce is widely available in the condiment aisle or Asian foods section at grocery stores. Of course, you can also have a bottle of chef-preferred Red Boat delivered directly to your door—and the same goes for Squid Brand fish sauce, a reliable option with a lower price tag.

Although its pungent smell might lead you to believe otherwise, the savory, umami taste of fish sauce actually blends quite well with a variety of different foods. Of course, this condiment is a go-to flavor booster for Asian-inspired dishes of all sorts—I love using it as a component in stir-fry sauces and, on the recommendation of a Korean friend, I even add a splash to scrambled eggs and it’s divine. It can also be used in pasta dishes (think: roasted tomato bucatini) or as a marinade for meat, as seen in this recipe for lemongrass pork chops with carb-free yakisoba. You can find a succinct list of its best uses below.

• Pasta dishes that call for anchovies (pasta puttanesca, for example)
• Soups that have a clear broth base
• Stir-fries
• Marinades for meat (i.e., roast chicken and steak)
• Sauteed greens
• Scrambled eggs, which is an offbeat suggestion that I thoroughly endorse.

Summary

If you are in a rush to find a substitute for fish sauce (or just want to know what the heck it is), here’s a quick recap.

• Fish sauce is made from fermented anchovies
• It has a strong smell, but only a mildly fishy taste when used in moderation
• Fish sauce is salty and tangy and lends a rich umami flavor to a wide varieties of dishes
• Use fish sauce in pastas, broths and stir-fries, or as a marinade for meat

If you don’t have it on hand, you can substitute with soy sauce, Worcestershire sauce or make your own vegan alternative following this recipe.