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Fish Sauce

In season all year

Food Description:

Fish sauce is an extensively used ingredient in traditional Thai cooking, known as Nam Bplah in Thailand which literally means "fish water". Fish sauce is produced by extracting the juices from fresh fish after they are salted and left to ferment.

General Information:

Category: Condiment
To Buy: Natural fish sauce may be harder to find than many varieties available on the shelves, which may be diluted and flavoured with caramel, sugar, MSG and artificial flavours. Good quality fish sauce should be clear and reddish brown in colour. Note: Natural fish sauce may have little or no glutamate, and lower levels of amines and salicylates.
To Store: Once bottle is opened, store in the refrigerator.
Tips and Tricks:

Nutrition (1 Tablespoon):

Energy (kJ): 52
Protein (g): 1.7
Saturated Fat, g : 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Artificial
Carbohydrates, g: 1.1
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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