Fish Sauce Encyclopedia
Umami-rich fermented fish condiment
advanced180 days
Week 1-2Initial Salting
Fresh fish layered with salt. Beginning breakdown.
Month 1-2Liquid Release
Fish breaking down, releasing liquid. Enzymes active.
Month 3-6Active Fermentation
Enzymatic breakdown continues. Umami developing.
Month 6-12Maturation
Flavors mellowing and refining. Traditional minimum.
Month 12-24Premium (Optional)
Extended aging for first-press premium fish sauce.