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It is therefore a major source of mineral salt and but also essential amino acid more than 13 types, especially Lysine. Another component of fish sauce is vitamin B12, which is essential for healthy diet. There is around 1-5 micrograms of vitamin B12 in 100cc

This protein is a complete one containing all the essential amino acids that the body requires for growth and regeneration. It also contains a rich supply of B vitamins, especially B 12 and pantothenic acid, riboflavin and niacin. Other beneficial nutrients include calcium, phosphorous, iodine and iron.

Among marine fish, anchovies (Stolephorus sp.). and related species of small schooling fish from two to five inches in length are commonly used, as they can be found in bountiful supply in the coastal waters of the Gulf of Thailand and the South China Sea. As soon as fishing boats return with their catch, the fish are rinsed and drained, then mixed with sea salt � two to three parts fish to one part salt by weight. NO WATER IS ADDED !

Only the fresh anchovy fish makes the good quality fish sauce that is clear in color and good smell. Fish stored too long at 35C+ will form histamine. Furthermore, microrganisms found during fermentation could form histamine through histidine decarboxylation. However, the definite cause of high histamine in fish sauce has not yet been determined.

Histamine is naturally present in fish, especially anchovy, tuna, and mackerel, in small amount. Histamine content significantly increases by the action of spoilage microorganisms when fish is stored at abused temperature. Consumption of foods with high amounts of histamine has been associated with a food-borne disease called "scombrotoxism" or histamine food poisoning. A high quality fish sauce (>12% protein or> 20g/L TN) prepared from fresh anchovy should contain histamine less than 200 ppm. Fish sauce with high histamine content is likely produced from spoiled raw material. The medium grade fish sauce (10% protein or 15 g/L TN) produced from fresh anchovy should contain histamine less than 150 ppm. Lower grade fish sauce contains less histamine. Therefore, comparison of histamine content should be made within the same grade (TN) of fish sauce. Besides TN, you should consider histamine content as one of quality index when you buy the next batch of fish sauce.

Levels above 200 mg/kg are NOT allowed into many countries, inclusive the  E.U.

Where and how to use:


In fact you can use fish sauce in many places, where salt in liquid form can be added.

It can be used in a vinaigrette, in a tomato sauce for pasta, or on broccoli rabe or other cooked leafy greens.


Several top cooks adds it to bouillabaisse , to an heirloom-tomato relish for fried calamari, in a splash to fried rice and to a marinade for grilled five-spice chicken. Many chefs mention fish sauce's affinity for beef and use it to season a steak before or after cooking, as dipping sauce for whole roast fish by marinating sliced chiles overnight in fish sauce, replicating a simple condiment found all over SE Asia.


Soup: By adding just a few drops fish sauce into your favorite soup enhance the delighted taste to your soup.

Dipping sauce: Serving you as dipping sauce by adding a little bit of mince chili, a teaspoon of limejuice and fish sauce or with seafood.

Curry: For example green curry, red curry, etc. Fish sauce enhances appetizing aroma to your favorite curry.

Fried: Fried mix vegetable, or meat with a few drop offish sauce also gives you a well-blend taste and nice aroma.

Flavoring: When you feel that your food doesn�t taste right, why not try adding a few drops offish sauce to your food make your food taste livelier.

Marinated:  fish sauce is also best used to marinate with raw meat before cooking.


For more pictures to generate ideas where-and-how-to-use +  links to recipe websites : recipe ideas fish sauce

Under Codex Alimentarius a standard is agreed: stan 302-2011


Grades of fish sauces are similar to that of olive oils: extra virgin olive oil is more flavorful and costlier than virgin olive oil. Pure fish sauce is categorized into three classes determined by the total nitrogen content (protein) in fish sauce

Specification of Fish Sauce (no sugar)


Grade A

Grade B

Grade C

 Total Nitrogen (g/l)

> 20



 Protein (%)




 Sodium Chloride (%w/v)








 Color (% Transmittance at 550 nm.)




 Relative Density at 25C




 Total Plate Count (cfu/ml)











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