What seasoning is fish sauce?

Fish sauce is a common condiment in Guangdong, Fujian and other places, and its continuation to this day is inseparable from its unique flavor, mainly including umami and salty flavor.

Fish sauce is a common aquatic condiment in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. It is a very delicious juice made of small fish and shrimp through pickling, fermentation and boiling. Its color is amber, and its taste is salty and umami. Fish sauce originated in Fujian and Chaoshan, Guangdong, and spread from early overseas Chinese to Vietnam and other East Asian countries. Now it has gradually spread to Europe in 2 1 century.

Extended data:

Fish sauce has a very long history. The earliest fish sauce should refer to the fish juice discharged when salted fish is cured. These fish juices are mainly composed of various amino acids produced by fish protein hydrolysis, which are delicious and nutritious. Fishermen think it's a pity to dump it, so they stay as seasoning.

Chaoshan people also call this fish juice "fermented juice" and pickled seafood "salted fermented juice". For example, it is recorded in Zheng Xuzhi, Jieyang County, Guangxu County, Qing Dynasty: "Painting shrimps is like flowers over water ... The natives use cloth nets to filter and cook them in red, which is delicious and can also be eaten as sugar." The "sugar" here refers to the sauce made of fish (shrimp) meat, which is exactly the same as the ancient meaning.