Editing Fish sauce (section)

==Ingredients and manufacture==
[[File:Phu_quoc_fabication_de_nuoc_mam.jpg|thumb|left|Fish sauce fermentation containers in [[Phú Quốc]], Vietnam]]
Fish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fish [[blood]] or [[viscera]]. Most modern fish sauces contain only fish and [[edible salt|salt]], usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add [[herb]]s and [[spice]]s. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%. It is then sealed in a closed container for up to two years.<ref name="McGee" />{{RP|234}}

Once the original draft has been made, some fish sauces will be produced through a re-extraction of the fish mass via boiling. To improve the visual appearance and add taste, second-pass fish sauces often have added caramel, molasses, or roasted rice.<ref name="McGee" />{{RP|234}} They are thinner, and less costly. Some volume manufacturers of fish sauce will also water down a first-press to manufacture more products.

Fish sauce that has been only briefly fermented has a pronounced fishy taste. Extended fermentation reduces this and gives the product a [[nut (fruit)|nuttier]], richer and more savory flavor.<ref>Julalak Chuprom, Preeyanuch Bovornreungroj, Mehraj Ahmad, Duangporn Kantachote, Toshiki Enomoto,
Statistical optimization for the improved production of an extracellular alkaline nuclease by halotolerant Allobacillus halotolerans MSP69: Scale-up approach and its potential as flavor enhancer of fish sauce,
Biocatalysis and Agricultural Biotechnology,
Volume 8,
2016,
Pages 236-247</ref> An anonymous article, "Neuc-num", in [[Denis Diderot|Diderot]] and [[Jean le Rond d'Alembert|d'Alembert]]'s 18th-century [[Encyclopédie]], states: "It is said that Europeans become accustomed enough to this type of sauce".<ref>{{Cite journal |last=Diderot |first=Denis |title=Fish Sauce |url=http://quod.lib.umich.edu/cgi/t/text/text-idx?c=did;cc=did;rgn=main;view=text;idno=did2222.0002.783 |access-date=1 April 2015 |journal=The Encyclopedia of Diderot and d'Alembert Collaborative Translation Project|date=15 September 2012 }}</ref>