Editing Fish sauce (section)

{{short description|Condiment made from fish}}
{{Use dmy dates|date=June 2020}}
{{Infobox food
| name = Fish sauce
| image = File:Sauce de poisson.jpg
| image_size = 
| caption = 
| alternate_name = 
| country = Various places
| region = [[Southeast Asia]] and [[East Asia]]
| national_cuisine = [[Burmese cuisine|Myanmar]], [[Cambodian cuisine|Cambodia]], [[Chinese cuisine|China]], [[Lao cuisine|Laos]], [[Filipino cuisine|Philippines]], [[Thai cuisine|Thailand]], and [[Vietnamese cuisine|Vietnam]]
| creator = 
| course = 
| type = [[Condiment]]
| served = 
| main_ingredient = [[Fish as food|Fish]], salt
| variations = 
| calories = 
| other = 
| cookbook = Fish Sauce
}}
{{Chinese cuisine}}{{Japanese cuisine}}{{Infobox Chinese
| t = 魚露
| s = 鱼露
| p = yúlù
| w = yü<sup>2</sup>-lu<sup>4</sup>
| j = jyu4lou6
| t2 = 蝦油
| s2 = 虾油
| poj2 = hê-iû (Min Dong, Hokkien)
| teo = he5 lou7
| s3 = 鱼水
| t3 = 魚水
| j3 = jyu4 seoi2 (Guangzhou Cantonese, Vietnam, Cambodia)
| kanji = 魚醤
| kyujitai = 魚醬
| kana = ぎょしょう
| romaji = gyoshō
| hangul = 어장
| hanja = 魚醬
| rr = eojang
| chunom = 渃𩻐
| qn = nước mắm
| my = ငါးငံပြာရည် (ngan bya yay)
| khm = ទឹកត្រី (tɨk trəy)
| tha = น้ำปลา
| rtgs = nam pla
| lao = ນ້ຳປາ (nam pā)
| msa = sos ikan
| ind = kecap ikan
| tgl = patis
}}
'''Fish sauce''' is a liquid [[condiment]] made from fish or [[krill]] that have been coated in [[Edible salt|salt]] and fermented for up to two years.<ref name="McGee">{{Cite book |last=McGee |first=Harold |title=On Food and Cooking: The Science and Lore of the Kitchen |publisher=Scribners |edition=Kindle}}</ref><ref>{{Cite journal |last1=Abe |first1=Kenji |last2=Suzuki |first2=Kenji |last3=Hashimoto |first3=Kanehisa |date=1979 |title=Utilization of Krill as a Fish Sauce Material |journal=Nippon Suisan Gakkaishi |volume=45 |issue=8 |pages=1013–1017 |doi=10.2331/suisan.45.1013 |doi-access=free}}</ref>{{RP|234}} It is used as a staple seasoning in [[East Asian cuisine]] and [[Southeast Asian cuisine]], particularly [[Burmese cuisine|Myanmar]], [[Cambodian cuisine|Cambodia]], [[Lao cuisine|Laos]], [[Filipino cuisine|Philippines]], [[Thai cuisine|Thailand]], and [[Vietnamese cuisine|Vietnam]]. Some [[garum]]-related fish sauces have been used in the West since the [[Roman times]].

Due to its ability to add a savory [[umami]] flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its [[glutamate]] content.<ref>{{Cite web |title=Seashore Foraging & Fishing Study: From Poot-Poot to Fish Sauce to Umami to MSG |url=http://www.coconutstudio.com/Fish%20Sauce.htm |url-status=unfit |archive-url=https://web.archive.org/web/20090218145531/http://coconutstudio.com/Fish%20Sauce.htm |archive-date=18 February 2009 |access-date=2009-09-06}}</ref>

Fish sauce is used as a seasoning during or after cooking, and as a base in [[dipping sauce]]s. [[Soy sauce]] is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor.<ref name="McGee" />{{RP|234}}