On Sat, 6 Jul 2019 20:56:03 -0700 (PDT), dsi1 >
wrote:

>On Saturday, July 6, 2019 at 4:47:17 PM UTC-10, Bruce wrote:
>> On Sat, 06 Jul 2019 21:41:34 -0500, "cshenk" > wrote:
>>
>> >dsi1 wrote:
>> >
>> >> As far as fish sauce goes, the best one is the cheapest that I see on
>> >> the shelf when I'm buying the stuff.
>> >
>> >Careful on 'fish sauce' folks, though ds1 probably gets it's not
>> >'shoyu' many other countries get confused between 'sauce made from
>> >fish' and 'sauce used on fish'.
>> >
>> >Tiparos is a decent honest brand for Patis (fish sauce).
>>
>> Ingredients: Water, Anchovy (Fish) Extract (65%), Salt, Sugar.
>> <https://www.wingyip.com/tiparos-fish-sauce-700ml.html>
>>
>> Those aren't bad ingredients, but I don't get it. I thought
>> ingredients were listed in order of percentage. So there's more water
>> in the sauce than the 65% anchovy extract?
>
>Sounds like that sauce is made of water and fish extract. That could be the fast and cheap way to make sauce. Traditionally, the stuff is made by layering small fish with salt in barrels. Using the whole fish instead of gutted fish speeds up the fermentation process. After a year or so, the fish has turned in goo and a clear, straw colored liquid can be extracted.

That sounds like the difference between traditional soy sauce and sped
up soy sauce.

But if there's at least 65% water in the fish sauce, then the total is
at least 130%, not even counting sugar and salt.