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fish sauce ©️ Nel Brouwer-van den Bergh

Fish sauce

Prep Time 180 days
Cook Time 0 minutes
Total Time 180 days
Course Condiment
Cuisine Global
Servings 80

Ingredients
  

Ingredients

  • 3 lbs seasalt
  • 1 lb fresh, small fish anchovies, sardines, capelin etc

Instructions
 

Instructions

  • Make a saturated solution of salt in water, this is your brine. Add so much salt, not everything can dissolve
  • Buy fresh fish. You could use frozen fish, but fresh is preferred
  • Rinse the fish and let the water drip off
  • Weigh the salt and the fish and mix in a ration of 3 to 1
  • Pack fish and salt in a jar
  • Add brine. Ensure there is brine floating on top
  • Place a weight on top
  • Cover the pot to prevent most of the evaporation of the water
  • Check once in a while. After 180 days you can use
  • Strain the pot. Discard the fish or what is left. Use the liquid. if need be, filter over a coarse cloth.
  • The fish sauce can be stored for years at ambient temperature

Notes

Method: cold fermentation
Food allergy & intolerance information: none
Keyword anchovies, capelin, fish, fish sauce, sardines