On Sunday, July 7, 2019 at 7:30:48 AM UTC-4, Bruce wrote:
> On Sun, 7 Jul 2019 04:08:57 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Saturday, July 6, 2019 at 10:47:17 PM UTC-4, Bruce wrote:
> >> On Sat, 06 Jul 2019 21:41:34 -0500, "cshenk" > wrote:
> >>
> >> >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?
> >
> >Perhaps it's an indication of the protein content of the extract, or
> >the level to which the extract was concentrated.
> >
> >There seems to be a positive correlation between a fish sauce's protein
> >content and its quality.
>
> Maybe, but that would be an unusual way of listing ingredients.

The only requirement in the U.S. is that they be listed in descending
order of content by weight. A qualifier like (65%) does not necessarily
indicate the percentage of the ingredient. The "ingredients" in flour
(for example, added nutrients) are often listed parenthetically.

It is a little odd to have that (65%), hanging there.

Cindy Hamilton