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Nuoc Mam / fish sauce  RSS feed

 
Rusty Shackleford
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Location: Tidewater Virginia
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"Fish Handling, Preservation and Processing in the Tropics: Part 2 Fish Handling, Preservation and Processing in the Tropics: Part 2"
This report addresses a few of the key elements of wet-fish preservation in the tropics, and includes helpful images like the ones I've copied here. I want to make fish sauce once things warm up a bit and was glad I found this!

 
John Saltveit
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Rusty,
This is a really interesting diagram. Have you actually tried to use fish sauce using this diagram? I am interested in fish sauce as a culinary ingredient, but also for its medicinal benefits. I also like the protein preservation aspect of it. It could combine with aquaculture to help provide protein for a community.
Let us know how it works. I am interested.
Thanks,
John S
PDX OR
 
Rusty Shackleford
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Location: Tidewater Virginia
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I haven't yet, though I plan to make some garum once the weather stays warm here in VA ( an unusually cool April it's been...)
The vat depicted is no five gallon bucket. Images of nuoc mam....distilleries? ...fermenteries? ...factorys?... whatever they're called, show that these barrels are large - 100 gallons or more - and sit out in the open to be warmed by the sun. I wasn't able to find a smaller version. I do recall that a high school teacher who *ahem*... "toured" Vietnam... described a fish sauce being made from an open-air mesh bag of fish with the drippings being collected underneath, rather than a fermentation vessel. I haven't seen anything to corroborate this account though. I've got to pick up the fish the next time I visit the ethnic grocery... I'll post an update, but will be using info from Christianne Muuser's page: http://www.coquinaria.nl/english/recipes/garum.htm
 
Leila Rich
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Rusty, I'd be really interested to hear about any results if you go ahead with making fish sauce.
I love the stuff, and I'd be chuffed to douse things in my own nuoc mam
I'd especially like to know:
what species of fish
How many you use
how long you ferment it
what you ferment it in
how much does it pong? (I have sensitive neighbours...)
 
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