Hello, Steve!
You wrote on Sun, 13 Aug 2006 17:40:26 GMT:

??>> Doesn't refrigerating fish sauce make the salt precipitate
??>> out after awile?

SW> I would suspect so since colder liquids can't be saturated
SW> as much as warmer liquids.

SW> But having the salt crystalize wouldn't be a bad thing.
SW> Most fish sauces have a lot to begin with - plenty enough
SW> to spare. And you can't trust the sodium content listed on
SW> the bottles.

SW> I find 3 Crabs to be the least saltiest. But it has MSG,
SW> too.

Since many people feel strongly, I am not going to get into a
fight even if am a sceptic about msg and will not respond to
anecdotes about horrible experiences. I have never seen salt
precipitation from the Golden Boy sauce that I keep in the
refrigerator but I tend to doubt that any loss will do much
harm. I wonder how the manufacturers obtain the alleged dietary
contents on many imported foods and tend to suspect pure
optimistic guesswork? I have seen Indian poppadums with
apparently identical recipes from different manufacturers one
saying 0% fat and the other 2%.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not