Dave Croft wrote:
>
> "James Silverton" > wrote in message ...
> > Corey wrote on Sun, 23 Nov 2008 01:38:55 +0000:
> >
> >> After testing quite a few, I've found that the Pearl River
> >> Bridge brand of Soy Sauce is the best so far - much better
> >> than the strangely popular Kikkoman's for example.
> >> Which Soy Sauce do you prefer?
> > This is all very interesting but just why do you prefer Pearl River? IMHO, most soy sauce is soy sauce and Kikkoman, both low salt
> > and regular are fine in regular use. Of course there are types of soy sauce like light-colored, thin and black that are good in
> > different recipes.
> > James Silverton
> > Potomac, Maryland
>
> I have recently discovered that Tesco Fish Sauce (Anchovy) makes an interesting
> variation on Soy sauce when Chinese cooking.
> Has anyone else any experience on this?
>

Fish sauce is something different entirely. It is used in combination
with soy in many Asian cuisines. Stay away from fish sauce that contains
sugar. It never used to but apparently the makers have decided that the
roundeyes need sugar in exported fish sauce.

My favourite for years was Tiparos (Thai), but now it too contains
sugar, at least in the US version. The current bottle is AA shrimp
sauce, from Thailand, with no sugar.