Description
Fish sauce
Fish sauce is a salty, spicy liquid made from fermented small fish (usually anchovies) and salt. It is an essential ingredient in Southeast Asian cuisine (Thailand, Vietnam) and gives dishes a deep umami flavor, similar to salt in Western cuisine. It is used to season curries and soups and as a base for dips, and tastes less fishy than you might think.
Netto: 300ml
Ingredients: Anchovies (fish) (77%), salt, sugar
Best before: 06.08.2026
Storage: Store in a cool and a dry place
Country of origin: Thailand
Nutritional value per Portion (100ml):
| Energy | 56kcal |
| Fat | 0g |
| of which saturated fat | 0g |
| Protein | 11g |
| Carbohydrate | 3g |
| of which sugar | 2.8g |
| Salt | 27.2g |
Use:
Seasoning: Indispensable in many curries, wok dishes, and soups.
Dips: Base for dressings and dips (e.g., with chili, sugar, lime juice).
Not just for fish: Also suitable for vegetables and meat.