Fish sauce

Fish sauce is a liquid condiment made from fermented anchovies and salt. The fish and salt are layered and left to ferment for several months to over a year, after which the resulting liquid is strained and bottled. It is a staple ingredient in Southeast Asian cuisines, particularly Thai and Vietnamese cooking.

Manufacturers use fish sauce primarily to add a savoury, umami flavour to foods. Its intense saltiness and complex taste profile make it a versatile ingredient in marinades, dressings, dips, and sauces. It is commonly found in Asian-inspired ready meals, noodle dishes, and stir-fries.

Fish sauce is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is naturally high in sodium due to the salt used in its production. The NHS advises adults to consume no more than 6g of salt per day. While fish sauce contributes to salt intake, it is typically used in small quantities as a flavour enhancer.