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People often talk about the alluring, shimmering wine fermented from grapes, or the fragrant, meticulously crafted glasses of whisky. They also frequently discuss the rich, earthy flavors of tea, steeped in history. Today, having already discussed wine and tea, Travellive would like to talk about fish sauce.
When it comes to fish sauce, a condiment that requires meticulous preparation rather than being simple, people often picture bowls of fish sauce glistening with a honey-like color and emitting a rich aroma. In each country around the world, the flavor of fish sauce varies depending on the climate, geography, and quality of the raw materials. Let's explore some regions that boast unique types of fish sauce.
Garum fish sauce is the oldest type of fish sauce in the world.
Rome - during its heyday, Pompeii was home to a vast fish sauce production area.
The Romans began experimenting with fermenting fish to produce a liquid extract from fish and salt around 146 BC. They called this "garum".
Not content with just small, individual fish sauce fermentation facilities, Rome developed them into vast fermentation centers spread across its territory. Pompeii was the name of the most famous fish sauce production center in Rome at that time.
From the Pompeii region, secret recipes and fermentation techniques spread to other areas, including what is now Spain. Initially, the Romans only dared to ferment parts of the fish such as the intestines and fins. Gradually, they used whole, expensive pieces of fish for fermentation. Fish sauce bottles were as precious as gold at that time, and even in ancient times, the aristocracy distinguished their social class by owning high-quality fish sauce.
Jars used for storing fish sauce during the Roman period.
Italy - a descendant of Roman fish sauce.
Modern-day Italy is also home to the ancient fish sauce production of Pompeii. A stroll through this beautiful country reveals ancient fish fermentation sites dating back to Roman times, meticulously preserved by the locals. These are not only a reflection of national identity but also clear historical evidence for those wondering whether Europeans consumed fish sauce.
In Italy today, fish sauce bottles are sold with stylish, modern packaging while still maintaining the quintessential quality of fish sauce from its ancient origins. This fermented fish sauce, "garum," has always proudly served alongside Italian pasta and pizza. And the village of Cereta—one of the most famous Italian villages for producing and using Italian fish sauce—still maintains the tradition of adding fish sauce to their daily meals.
Garum (fish sauce) is still used in the daily lives of Italians.
China - a country that lacks nothing, even fish sauce.
After the fall of Rome in the 5th century, East Asian countries began to develop their own fish sauce recipes. Fish sauce only truly spread throughout Asia after this period. Whether this is a coincidence or not, many believe that East Asians had actually used "garum" before that, and that it was imported from Rome via the Silk Road.
Fish sauce is called "fish dew" by the Chinese. However, the Chinese people weren't particularly fond of fish sauce, so by the 14th century, it gradually fell into oblivion and failed to become a national condiment. This was also the time when China discovered how to ferment soy sauce and made it famous throughout Asia.
Chinese fish sauce has failed in its quest to become the national condiment.
Japan - "Minimalist" fish sauce
Just like its Chinese counterpart, Japan also started making fish sauce in the 5th century and abandoned these fermentation vats after discovering how to make soy sauce from soybeans. It seems that temperate Asian countries like China, Korea, and Japan prefer soy sauce over any other type of fish sauce. This is not surprising, as fish sauce only truly ferments best when the fish is kept in a hot, humid tropical climate. The temperature allows the fish to break down its protein to the maximum extent, resulting in a high-quality fish sauce.
In Japan and temperate countries in general, people prefer using squid to make fish sauce because its ingredients are easy to process. Fish sauces in Japan typically contain only two ingredients: "fish" and "salt" or "squid" and "salt." This minimalism is the guiding principle that the Japanese pursue and apply to all aspects of their lives.
The Japanese prefer fish sauce made from squid rather than from fish.
Thailand - the neighbor's fish sauce
Thailand, a country that boasts many types of industrially produced fish sauce and developed them earliest, also has traditional fish sauces. They call them nam-pla. However, due to excessive focus on the industrial fish sauce market, these traditional "nam-pla" bottles from the country are gradually disappearing.
It is known that Thailand has a fish sauce flavor that is very similar and consistent with Vietnamese fish sauce. This is partly because our neighbor shares the same climate and is close to ours, making it easy for both countries to share the secrets of fermenting rich and delicious fish sauce.
Traveling around the world, we see fish sauce present everywhere, and its history stretches from the famous "Silk Road" era to the present day. Despite the ups and downs and historical events, fish sauce has silently fulfilled its purpose, becoming both a condiment and a symbol of humanity's relentless creativity.
The traditional "Nam-Pla" culture of this land is gradually fading away.
