Fermented Fish Sauce Homemade

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce offers a similar umami flavor and is widely available.

Wash four one-gallon glass jars and lids thoroughly, then set aside.

Cut pineapple into rings and set aside.

Wash the frozen smelt fish in portions, wearing gloves to avoid the fish smell.

Mix 11 pounds of fish with 3 pounds of kosher salt in a bowl, tossing evenly.

Layer the fish and salt mixture into the jars, adding pieces of pineapple in between layers.

Top the jars with any remaining salt to prevent bugs and flies from getting in.

Cover the jars with two layers of saran wrap and secure with a rubber band.

Label the jars with the date (January 24th) and store them in a warm place (like an oven with the light on) for fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens