Fish sauce for everyday use by everyone - Really :)

There are a lot of different sauces used around the world that we don't really use much in the USA and if they have lots of fermentation or vinegar that I don't use.  This is my attempt to not only bring them you your attention, as so many countries across the globe use them, but also it is part of my journey to expanding my palette and cooking flavors. 

I grew up without thinking much about flavor.  It was sweet or sour or salty.  Spicy existed of course, just not really in my world.  Believe me when I say that I know this makes me an oddball.  For example, my dad put black pepper on most things.  As a young person there is no way you could have got me to cook or use it because of being spicy :).  Also, years later I was at a conference in Arizona and tried some salad dressing that was creamy but it's type was unknown.  After putting it on my salad I warned the next person that it was pretty spicy.  She took my advice and then laughed at how I found  ranch dressing spicy.  (talk about embarrassed)

So I get it, when I talk about new flavors you may have never tried or heard of and some fear that may exist in thinking about trying them.  It's worth it though, because you never know what you are missing until you try.  You may decide, nope this is not for me, or you may find your new go to flavor.  So here is the basic breakdown on fish sauce.

It is used all over in Asia but heavily in  Cambodia, the Philippines, Thailand, and Vietnam.  It is made from fish fermented in sea salt.  It is used in cooking different meats, soups and for dipping sauces.  Many people say that it helps food to have that unique unami flavor.  Also, it is a relative of Worcester sauce.  It can be made form one type of fish or a mix, squid, or even shellfish.  Another variant is if it is made from fresh or dried fish.  Once it is done, it can have a savory, sweet, salty and even a sour flavor depending on what has been added to it.

When cooking with fish sauce remember that while the salt content is high, it will be dispersed throughout the dish.  Do be aware that different brands though have varying levels of sodium and therefore a salty taste.  Also, to get rid of the fishy smell, just use fresh lime juice.  Some great uses for fish sauce or ways to use it are as follows:

• Add just 3 or 4 drops to anything that tastes good but a little flat - spaghetti sauce, sauteed veg, eggs, any savory dish etc.
• Any kind of soup that needs some "oomph" or depth of flavor.
• You can use fish sauce in place of anchovies in Italian dishes. It adds depth of flavor to marina sauce. You can make a decent Caesar salad dressing with it amazingly.
• It's often the secret ingredient to a really successful French bouillabaisse
• Splash a teaspoon of it in a vinaigrette salad or a tablespoon in in a stew and it does enhance the flavor quite a bit.
• Try it on Mexican food.

For more detailed info, you can follow the link below

http://en.wikipedia.org/wiki/Fish_sauce