fermented fish sauce
fermented whole fish, processed by their own gastric enzymes and by microorganisms with salt in the Far East

Dictionary of ichthyology. 2009.

Look at other dictionaries:

  • fish sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… …   Dictionary of ichthyology

  • fish-sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… …   Dictionary of ichthyology

  • Fish sauce — Thai fish sauce Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the… …   Wikipedia

  • fish sauce — noun Etymology: translation of Vietnamese nuóc măm or Thai námplaa : a sauce made of fermented anchovies used in Asian cooking * * * n. a Thai and Vietnamese sauce used as a flavoring or condiment, prepared from fermented anchovies and salt …   Useful english dictionary

  • Thai fish sauce — a sauce made from salted and fermented fish. Also called fish gravy …   Dictionary of ichthyology

  • Japanese fish sauce — a sauce mad of small fermented fish, very strong and used as a flavouring and condiment …   Dictionary of ichthyology

  • sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… …   Dictionary of ichthyology

  • Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… …   Wikipedia

  • Fermented bean curd — Chinese name Chinese …   Wikipedia

  • Worcestershire sauce — (pronEng|ˈwʊstəˌʃɪə [OED] wooster sheer) is a widely used fermented liquid condiment first made at 68 Broad Street, Worcester by two dispensing chemists, John Wheeley Lea and William Henry Perrins. It was made commercially in 1837, and remains… …   Wikipedia

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