On 2/28/2010 5:43 PM, Omelet wrote:
> In >,
> > wrote:
>
>>>> Many things in common, but fish sauce should be excluded from the
>>>> Japanese
>>>> flavor palette as well.
>>>
>>> It appears some disagree with that.
>>
>> Not me though. The problem with the name 'fish sauce' is it is an english
>> translation always. It gets used in too many ways for too many products. Go
>> one place and kikkoman Soy sauce is called 'fish sauce', go another place
>> and Tiparos brand Patis is called 'fish sauce'. Other than the color and a
>> saltyness, there is little relation to them. Patis is much like a liquified
>> anchovy (a sauce made literally of fish and strong fish taste to it) while
>> the others are soy bean based (no fish taste at all but matches nicely).
>>
>> Bob is being specific to actual 'made of fish sauce' which is used in Japan,
>> but Dashi is the primary element unless you want a 30 deep list. If so,
>> 'patis' would hit around #30.
>>
>> Now for Thailand, add Patis and remove Dashi ;-)
>>
>> Anyone thought to add Filipeno?
>>
>> To me it feels like Garlic, chile, vinegar, sweet/salty dried fruits,
>> calamansi
>>
>> It's what reminds me of the place at least.
>
> To me, fish sauce is fermented fish juice.<g> I've researched it so
> understand how it's made. At one time, that process would have grossed
> me out and I'd never have gone near it!
>
> To date tho', I'm not impressed. It has imparted no noticeable flavor to
> recipes I've used it in at this point. It was not expensive tho' so I'm
> not out any real money.

Thats part of the "magic". You know what it is and you know how it
smells but yet you can't directly taste or smell it in most dishes. I
have had someone who "hates fish" ask why something tastes really good
and they can't believe there is fish sauce in the dish.