Chaozhou Fish Sauce

Chaozhou Fish Sauce

　　As early as the late Song Dynasty, the “embryo” of fish sauce production emerged in Chaozhou. At that time, fishermen in Raoping’s Tuolin Bay processed the fish juice discharged during salted fish production by storing and boiling it, turning it into a delicious seasoning — the early form of fish sauce.

　　　　Modern fish sauce is produced using a mixture of marine fish and small freshwater fish. These are salted and undergo natural fermentation and self-digestion, breaking down into an enzyme-rich liquid that is easily absorbed by the human body and boasts a distinctive fishy flavor. This liquid is then further refined and purified. The sauce has an ochre-red hue, a savory and mellow taste, and is rich in nutrients such as calcium, iodine, protein, and amino acids.

　　　　How Chaozhou Fish Sauce Is Made:

　　　　1. Salting: Generally, a portion of salt is added directly at the fishing grounds to pickle the fish while fresh.

　　　　2. Fermentation: Natural fermentation is typically used, where the salted fish and shrimp are further pickled with salt for 2–3 years. During this period, the mixture is stirred multiple times to allow enzymes to gradually break down the fish into brine and residue.

　　　　3. Maturation: After decomposition, the mixture is transferred to large vats for sun exposure. It is stirred 1–2 times daily and sun-dried for about a month, gradually developing aroma and reaching maturity.

　　　　4. Extraction: A bamboo tube is inserted into the fermenting vat to draw out the clear liquid, yielding the crude oil. The filtered residue is usually soaked and filtered twice more, with the leftover fish residue used as feed or fertilizer.

　　　　5. Blending: Different proportions of crude oil, medium oil, and first-grade oil are mixed to produce fish sauce of various grades. Fish sauce is divided into six grades, with higher grades indicating better quality.

　　　　Tip: Fish sauce serves the same culinary function as soy sauce — enhancing umami and flavor. It can also be used as a dipping sauce.