Secrets to preserving traditional fish sauce

Not only is fish sauce an indispensable spice in the Vietnamese kitchen, bringing delicious flavor to dishes, it also helps stimulate appetite and contains many nutrients.

In particular, traditional fish sauce is produced under a strict process, completely without fillers or preservatives, so it has become an increasingly trusted product by housewives. However, if not properly preserved and used, traditional fish sauce can be spoiled or lose its quality. Sisters, read the suggestions below to ensure that your family's fish sauce is always delicious and healthy!

Fish sauce bottles should be stored in a cool, dark place and not in the refrigerator. The reason is that traditional fish sauce is a natural product, made only from fresh anchovies and sea salt, so the amino acid in the fish is preserved by the natural salt, not by chemicals. If the temperature is low, the sea salt will solidify and settle at the bottom of the bottle, the top will not have enough salt to preserve the amino acid. At that time, the fish sauce will turn black, meaning that the amino acid will decompose and the fish sauce will spoil.

After opening the lid, we should not use it for too long. Using it within one month after opening the lid is the time when the fish sauce has the best quality.

Tighten the cap when using to prevent insects from entering. Insects instinctively seek out natural products that do not contain preservatives. Experience shows that for long-term preservation, glass bottles should be used as containers.

Fish sauce should be stored in glass bottles.

When pouring out fish sauce for use, only pour a moderate amount. If there is any left, do not leave it for the next meal because the fish sauce may oxidize when exposed to oxygen in the air for a long time. This is a completely normal phenomenon in traditional fish sauce, proving that the fish sauce is completely natural and does not contain chemicals. To fully enjoy the flavor of fish sauce, you should pour it directly into a bowl right before the meal or use a clean, dry spoon to scoop it.

Pour directly into a bowl or use a clean, dry spoon to scoop the fish sauce.

Traditional fish sauce is brewed from natural ingredients, with a natural fermentation process, so there is a small amount of gas in the fish sauce. Every time you pour the fish sauce out, you will notice a little bit of fish sauce overflowing around the mouth of the bottle cap. This is a characteristic of natural fish sauce, and is not a cause for concern.

Do not add anything to the fish sauce while storing it, as it is very sensitive and easily spoiled by external factors. Keep different types of fish sauce separate and do not mix them together.

I wish you all to be able to prepare more and more delicious dishes with pure and nutritious traditional fish sauce, and to be more proficient in preserving fish sauce so that your family dishes are always delicious and attractive!

According to giadinh.net