Squid - Fish Sauce 725ml

In the old days, fish sauce was simply made in the back yard of every household for Thai family consumption. After discovering great potential in demand for fish sauce and excess in supply of raw material, Thai Fishsauce Factory (Squid brand) Co.,Ltd was established in 1944 by Mr. Tien Chan with an intention to develop high quality fish sauce for Thai community. For over 60 years,. After amassing over 60 years experience in the industry, Squid Brand fish sauce not only caters to the need of the domestic market but also has found rising popularity and demand in the global market. Since 1974, Squid brand fish sauce has been exported to America, Europe and Australia started of as to serve Thais oversea, then, surprisingly became the most wanted brand among Asian and eventually, the most famous brand among the Western.  

Fish sauce in Thai is called nam pla , and is used for both cooking and as a condiment, Nearly every Thai meal is served with phrik nam pla,  this is a mixture of fish sauce, lime juice, and chopped bird's eye chilies, and sliced garlic is often added as well. Originally there were two main  types of fish sauce made in Thailand, these were made from a fresh-water fish, or a salt-water fish, the fish was fermented for at least eight months, in a mixture of three parts fish to two parts salt, this was found to make the best fish sauce, called the "base“ this was removed and what are called dregs are then mixed with water and salt and again and fermented for three to four months to make a second-grade fish sauce, for use in cooking. Most modern fish sauces contain only fish and salt, unlike the original versions, and are usually made from anchovy, shrimp, mackerel, or other strong-flavored Oily fish. Some variants add herbs & spices. Generally fish, shellfish or both are mixed with salt at a concentration of 10% to 30%, it is then sealed in a container for up to two years, some fish sauces are produced through a re-extraction of the fish mass via boiling, to improve the visual appearance and add extra taste, the second-pass fish sauce often has an added caramel, molasses, or roasted rice and are thinner and less costly. Fish sauce that has been only briefly fermented has a very strong odor and fishy taste, by extending the fermentation this reduces this and gives the product a nuttier, richer and more, savory flavor.

Ingredients:  Water, Fish Extract, Salt, Sugar.