All articles tagged with #fish sauce
In St. Mary’s, Newfoundland and Labrador, about 110 tanks of rotten fish sauce—each around 3,000 gallons—left behind when the Atlantic Seafood Sauce Company shuttered more than 20 years ago are being removed in a $1.2 million cleanup that will drain the vessels, absorb the liquid with peat moss, and bury it, ending decades of a foul odor for a town of roughly 300 residents.
Scientists used ancient DNA analysis on fish bones from a Roman fish-salting site to identify European sardines as a key ingredient in the popular Roman fish sauce, garum, providing new insights into its composition and regional variations.
Fish sauce is a powerful umami elixir used to boost savory flavors in dishes, while oyster sauce adds viscosity and sweetness to sauces and marinades. Lobster sauce, despite its name, does not contain lobster but is a finished sauce made with chicken or beef broth, aromatics, and eggs. Each sauce has its own unique characteristics and can be used to enhance various dishes in Asian cuisine.