What is Fish Sauce?

Fish sauce is a liquid sauce derived from the fish fermented with salt. The unique characteristic of fish sauce is salty flavor and fishy smell. It is commonly used as seasoning for cooking and dipping seafood and oriental food. Fish sauce is done by the fisherman throughout the Asian countries. Thailand is the major producer of fish sauce and consumes most of the fish sauce produced. This makes Thai fish sauce industry becoming the largest and finest in the world.

Other than being important part of Thailand industry, fish sauce is also important to the health. In 100ml. Of fish sauce contains 27-28 grams of salt, 0.6-2 grams of nitrogen and 0.2-0.7 of ammonia nitrogen. Out of 40 grams nitrogen required for daily allowance, 7.5% of nitrogen can be received from just 100ml. of fish sauce.

It has been researched that fish sauce is a major source of mineral salt and essential amino acid more than 13 types, especially Lysine. Another component of fish sauce is vitamin B12, which is essential for healthy diet. There is around 1-5 micrograms of vitamin B12 in 100cc

Researches have proven that human need only one microgram of vitamin B12 per day. As seasoning with other foods, fish sauce gives you a healthy diet and prevents enlargement of red blood cells.

Fish sauce is called differently in each Asian countries e.g. Thai calls it as "Nam Pla", the Filipino calls it as "Patis", Chinese calls it as "Yeesui" and Vietnamese calls fish sauce as "Nuoc Nam".

Fish sauce can also be categorized into three types based on the production process follows the announcement of Thai public health ministry :

1.	Pure fish sauce : Fish sauce derived from the fermented fish or fish residue.
2.	Fish sauce made from other types of animals : The fish sauce made from marinating other types of animals rather than anchovy fish.
3.	Diluted fish sauce : Fish sauce that added with non-hazardous additive or flavoring agent.

Steps for selecting fish sauce
Requirements for pure fish sauce :

1.	Have a sign of quality guarantee from Thai industrial standard institute (TISI) on the label.
2.	Sign from Thai FDA code register on the label.
3.	Show brand name and manufacturer name.
4.	Date of production and expiry date.
5.	Clear, transparent, golden brown color(amber) and fishy smell.

Process of traditional making fish sauce by
Pichai Fish Sauce Co. Ltd.

Raw material of making fish sauce is fish. Only the fresh anchovy fish makes the good quality fish sauce that is clear in color and good smell. For the pure fish sauce, fresh anchovy fish sauce is selected and mixed with salt by using our own traditional process.

Anchovy Fish

Fish Extraction Wells

Process Chart
QUALITY STANDARD OF THAI FISH SAUCE

Quality controlled by government agencies
Fish sauce is native seasoning sauce of Thailand and commonly used by all Thai people. The permission to start the company must be granted by the government before start producing and distributing fish sauce. After the permission has been granted the government will conduct a routine check up regularly to ensure the quality is maintained at standard level.

Quality of pure fish sauce (Follows the Thai Industrial Standard Institute)
Requirements:

1.	Must have fishy odor and taste of pure fish sauce.
2.	Must be clear, no particles added except particles that are formed by the natural fermentation process. (not more than 0.1 gram per 1 liter)
3.	Salt content (Sodium Chloride) not less than 200 grams per liter.
4.	Total Nitrogen content not less than 9 grams per liter.
5.	Amino acid Nitrogen contents between 40%-60% of total Nitrogen.
6.	Glutamic acid content per total Nitrogen between 0.4-0.8.
7.	No artificial coloring added except caramel color.
8.	No artificial sweetener added except sugar.

The shelf life of Fish Sauce is 3 years without open. After using, the cap should be closed at all times.