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FERMENTED FISH SAUCE [1 record]

Record 1 2004-08-25

English

Subject field(s)
  • Seafood and Freshwater Food (Food Industries)
DEF

A Southeast Asian staple, made by fermenting small, whole fish in brine, drawing off the liquid, and steeping that in the sunlight before it is bottled.

OBS

In Vietnam, it is called nuoc mam, in Thailand, nam pla, and in the Philippines, patis. It has a very pungent, salty taste, and is an essential ingredient in many dishes in these and neighboring countries.

French

Domaine(s)
  • Produits de mer et d'eau douce (Industr. alim.)
DEF

Liquide obtenu par la fermentation des poissons sous l'action de leurs propres enzymes (ex. sucs gastriques) et certains micro-organismes en présence de sel.

OBS

Sauce très populaire dans la cuisine du Sud-Est asiatique, obtenue à partir de la fermentation de poissons salés, en général des anchois ou des maquereaux. Très salée et riche en protéines, elle ajoute une délicate et riche saveur aux plats de viandes, de poissons et de légumes.

Spanish

Campo(s) temático(s)
  • Productos del mar y de agua dulce (Ind. alimentaria)
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