WOW, First time having interest on how to make a homemade Fish Sauce and with a twist and pineapple 🍍 must be a great choice…maybe i love pineapple 🍍. I will find the finnish products.
Just wondering, I notice the heads are still on the smelt, but have they been gutted too or not? In the Mediterranean the Greeks especially used to make something like this but they chopped the fish up with everything inside; it helps the breakdown. I would have left the peel on the pineapple; it has all sorts of wild yeasts etc. that could jump start the process.
@@fishsaucemama As a southeasterner myself, the first time I heard of fish sauce it didn't sound appealing, I joined the Air Force and got stationed in Japan and learned its not what I thought! A flavor packed umami flavor booster is what it is.
I scale and cut fish once a week with bare hands regularly, takes 1.5hr each time. Soap wash doesn't help but rubbing some fragrant cream or mustard oil or garlic oil removes the smell instantly
Please update us! I've been making fish sauce using home-caught herring, anchovies, sardines, salmon, and albacore tuna. The albacore is good but VERY oily and messy when it comes time to filter it out. Salmon is excellent. Herring is great, too. I hadn't thought of adding anything like pineapple but am now considering it. I leave my jars of fish sauce in an insulated cooler with heating pads at 107ºF for about one year.
Wow.. it sounds like you've done it a numerous of times. Thanks for the feedback. Mine at at 9 month now and I think it might be ready. I am very tempted to harvest early because I dont see much changes anymore. After this batch I will experiment with a few different types of fish. You've done salmon and think it's excellent, that's great. It's gonna one expensive fish sauce for me. 😁
@@fishsaucemama I should have also said that I don't use whole fish. I eat the fish, but use the guts, heads, scraps of meat, etc. Certainly do NOT make fish sauce out of a salmon or a tuna fillet! I see fish sauce as a way of using the parts that would otherwise be thrown away. Also, I would recommend mashing up the smelt. Ultimately it is going to dissolve the fish and the stomach enzymes are a key part of this (can't make fish sauce without the guts), so chopping up or mashing the fish in the jar is a way to get a head start. I would recommend taking off the lid, smelling and stirring. It should smell like fishing bait or cat food, as weird as that sounds.
@@andrewbland625 Believe it or not my wife uses OH GOD! I am scared to say it! We call them "Suckers" basically bottom feeders. All of her Thailand Friends are wanting not only the sauce but the pre-fermented fish also. I know DISGUSTING! 16 oz of this stuff is worth more than the sauce to Thai people. I call both "Stinky Stuff" but they are one in the same, one is just earlier than the other! Cheers!
LoL.. yes it's super stinky stuff I gotta admit. But somehow it's a pleasant smell to me maybe it's what I grew up eating. The secrete of Asian cooking has been revealed.
Thank u for sharing. I just discovered this sauce today! I want to make it. I’m curious if I can just use fresh water fish out of our lake. Like sunfish. Bigger fish
Hi Ang, I made mine out of fresh water fish and didn't quite get it right. These were smelts. I am not sure if sunfish would do better. I'd totally try if I have enough. Keep the guts and everything as is. The guts has enzymes that helps making the fish into fish sauce. Let me know your updates if you decided to try.
I am very interested in how this turns out for you. I live in the Azores, and I have not been able to find fish sauce in the stores here, so I either have to import it or make it myself. Curious, I noticed you put plastic wrap on the jars and also closed the lids tightly. Does pressure build up inside the jar from the fermentation process? Do you have to unscrew the jar every so often to let the gas escape or is this not necessary?
Hi Wayne. I hope you'll give this a try. I am excited to find out the result myself. The pressure inside doesn't create the bubble effect but rather the opposite. I opened and stirred it last month and found that the plastic sucked in and concave in the jar. I have not been sitting these jars outdoor because there might be critters and bugs who are also very interested. I know the heat from natural sun does help break down the fish. Maybe next time around I will leave the jars outside to see if the result any better.
Please post an update. Do you still keep the jars in your oven? How do seasonal temperature fluctuations affect it? I don't know what the ideal storage temperature is.
I did harvest it here ua-cam.com/video/WSQgruVxRHQ/v-deo.html I just left mine on the counter. I was afraid of the animals if I leave them outside, but I would probably leave them outside next time. I think the whole fish has enough enzymes to ferment so the temperature was OK inside. It would speed up if they were outside. I used fresh water fish and didn't get the taste like store bought. so I'd would probably use Salt water fish next time.
I have made Nam Pla using mullet filets and salt. I'm an American who LOVES fish sauce and thought I'd give it a try. It turned out great. I will give your recipe a try. Great video!
I left in the oven with lights on for only a couple weeks. The lights are probably about 100 degrees. I proof my bread dough without issue so I guess it's around 100 degrees. In Vietnam it's left out in the full sun all day for a year so I'd say around 100-105 degrees old be good. I used whole fish, just wash well. If larger fish, cut up in chunks would help decompose quicker.
Hi, what's the status of your fish sauce? I just started a batch of sardines with pineapple, inspired by your video. Did the pineapple make it sweet? I'm a little concerned the pineapple could ferment and have some unexpected side effects. Please let us know! Andrew
My Wife (From Thailand) does the same kinda recipe. She doesn't use as much Pineapple. It is a Preference only. How "Sweet" or "Salty" do you want it. The trial and error comes within a year and YOUR Preferences. My wife never adds salt to the top of her sauce, only to the fish. She also uses a 5 Gallon (20L) pail. The great thing about using a 5 Gallon pail is that you can introduce more "Stock" and don't have to worry about bugs and things since it is a wider opening. Now, if I understand my wife correctly.....once you have some sauce, (I call it "Stinky Stuff") the Sauce takes less time to ferment, since it is already activated. I hope this helps
Hey Andrew, I haven't harvest the sauce yet. Still brewing. I am excited as it's getting close. I think I will harvest in the next next or 2 when I get a chance. I assume it will take a couple hours at least. Smell good though, no unpleasant smell. I've tasted and not sweet nor too Salty. Question: do you do second round with adding some extra salt and water?? or discard?
@@fishsaucemama 2nd press fish sauce. Nope. I tried it once and it was distinctly less colorful and flavorful, and part of what's amazing about fish sauce is that the liquid comes out of the fish. Pouring water through creates a 2nd-rate product that I'm not interested in.
Tieu O'Brien, It's been 8 months and I think it might be ready for harvest. I do not see much difference in changes so I will make a video soon. Thanks.
there's nothing else put in there like garlic or ginger? it's only the fermented fish? i think the real trick of this ends up being enzymes in the stomachs of the fish come out and help break down the fish proteins over time. i wonder if this is better done at warmer or cooler temps. like near 100F, which is obviously warmer than room temp for most of the time. as an experiment, 18 months ago i browned powdered milk and put it in butter, in a mason jar. i have left that sit in my kitchen. i had hoped it would break down and have really good butterschotch like flavors over time. i didn't add any salt to it, but since it was covered in fat and sealed off from the air, i thought it would stay safe. i should probably open it up and see what it tastes like.
Wow.. that's interesting. It's always so cool to do experiments and find interesting results. For fish sauce, yes I will put it outside during the summer to help decompose quicker. Right now it's still colder outside. I have to wrap it really good to prevent folks from interested in my fish sauce. I've always heard of people who make fish sauce for decades would just do fish and salt. Although they do add much more salt. I think some might add sugar and color or flavors later toward end of the process. I haven't opened it so I don't really know what to expect 😄. It's looking good so far.
Rio Yang, growing up I've always heard that making fish sauce is building a layer of fish and a layer of salt. After strain out the first round, the second round I might add salt water and see if it's any good.
So, pineapple has that enzymes that's like from the fish stomach to help with the decomposing process. I amnot sure if apple would do tye same. I haven't tried. Although I did find out that if you grind your fish first, this help expedite the process instead of waiting for a year. Lol. I wish I knew that before hahah
Did you know the Ancient Romans in Europe also make Fish Sauce too? In fact, the Ancient Roman name for Fish Sauce is "Garum". In addition, Ancient Roman Fish Sauce happens to be a Luxury Condiment besides the Wine & the Olive Oil & only the Caesar Emperors & the Wealthy Nobles enjoy that luxury. According to historians, the Ancient Romans paid an average of 1-2 ounces of gold to get 1 bottle of Garum Fish Sauce. Unfortunately when Rome fell & Medieval Europe took over (specifically Medieval Italy), that Ancient Roman Fish Sauce recipe disappeared too. But, fish sauce later appear in Vietnam, Thailand, and other Southeast Asian countries. Too bad modern day Italians don't use fish sauce like their Ancient Roman ancestors does. However, we did see some Italian chefs slowly starting to resurrect the Ancient Roman Garum Fish Sauce recipe & commercializing it. Who knows, within the near future, Italians will manufacture their own fish sauce to compete with the Vietnamese & the Thais hahaha.
This is great. Wow.. It does take a long time to make fish sauce, I can see why it was so expensive. Wow.. didn't know fish sauce was so great since a long time ago. Thanks, Don.
I know right. It's kind of like making wine and alcohol. Manufacturers do process them less than a year these days. Like 4-6 months. I'll have to try again with different fish and process see.
Shamsunnabar, not only my hose smells like fish, the whole kitchen too for a day or two. I must have sensitive nose or something not sure. 😁 now when I cook fish the kitchen would smells fishy and garlicky for a few hours, but yummy smells.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Probably one of the best recipes ever invented! I can’t live without this stuff.
This is the first and only video like this thank you very much🤗
Thanks for your feedback SassyLove007.
Love your personality! 😊 can’t wait to try it myself!
So great and awesome that you made this. I'm excited to make this myself but I'm nervous 😅
It was nervous for me.
Pineapple and papaya have enzymes that help break down the fish proteins into amino acids. Speeds things up, makes it go faster.
WOW, First time having interest on how to make a homemade Fish Sauce and with a twist and pineapple 🍍
must be a great choice…maybe i love pineapple 🍍.
I will find the finnish products.
Ya ya lang dagway nimo day hahaha
🙏Thanks you so much for your recipe!!!!
Reminded me of my mom used to make them🤩
Would carp make a decent fish sauce,and would you grind it or chunk it up?
Please update us on your fish sauce! So excited to see how it turned out. Merry Christmas.
Thanks! Will do.
What's the lowest amount of salt to make it safe? 5:1 fish:salt?
Just wondering, I notice the heads are still on the smelt, but have they been gutted too or not? In the Mediterranean the Greeks especially used to make something like this but they chopped the fish up with everything inside; it helps the breakdown.
I would have left the peel on the pineapple; it has all sorts of wild yeasts etc. that could jump start the process.
Thanks for sharing I will try this your new friend from Japan...
Good luck and enjoy!
I love those bits of southeastern dialect😊
😊 thanks!
@@fishsaucemama As a southeasterner myself, the first time I heard of fish sauce it didn't sound appealing, I joined the Air Force and got stationed in Japan and learned its not what I thought! A flavor packed umami flavor booster is what it is.
Yes. It's pretty weird and yummy. I add it to about 80% of my food. The smell is strong but tastes awesome.
I scale and cut fish once a week with bare hands regularly, takes 1.5hr each time. Soap wash doesn't help but rubbing some fragrant cream or mustard oil or garlic oil removes the smell instantly
Thank you.
Please update us! I've been making fish sauce using home-caught herring, anchovies, sardines, salmon, and albacore tuna.
The albacore is good but VERY oily and messy when it comes time to filter it out. Salmon is excellent. Herring is great, too. I hadn't thought of adding anything like pineapple but am now considering it.
I leave my jars of fish sauce in an insulated cooler with heating pads at 107ºF for about one year.
Wow.. it sounds like you've done it a numerous of times. Thanks for the feedback. Mine at at 9 month now and I think it might be ready. I am very tempted to harvest early because I dont see much changes anymore. After this batch I will experiment with a few different types of fish. You've done salmon and think it's excellent, that's great. It's gonna one expensive fish sauce for me. 😁
@@fishsaucemama I should have also said that I don't use whole fish. I eat the fish, but use the guts, heads, scraps of meat, etc. Certainly do NOT make fish sauce out of a salmon or a tuna fillet! I see fish sauce as a way of using the parts that would otherwise be thrown away.
Also, I would recommend mashing up the smelt. Ultimately it is going to dissolve the fish and the stomach enzymes are a key part of this (can't make fish sauce without the guts), so chopping up or mashing the fish in the jar is a way to get a head start. I would recommend taking off the lid, smelling and stirring. It should smell like fishing bait or cat food, as weird as that sounds.
@@andrewbland625 Believe it or not my wife uses OH GOD! I am scared to say it! We call them "Suckers" basically bottom feeders. All of her Thailand Friends are wanting not only the sauce but the pre-fermented fish also. I know DISGUSTING!
16 oz of this stuff is worth more than the sauce to Thai people. I call both "Stinky Stuff" but they are one in the same, one is just earlier than the other!
Cheers!
LoL.. yes it's super stinky stuff I gotta admit. But somehow it's a pleasant smell to me maybe it's what I grew up eating. The secrete of Asian cooking has been revealed.
From your experiences, which fish make a tasty fish sauce 😋
Thank u for sharing. I just discovered this sauce today! I want to make it. I’m curious if I can just use fresh water fish out of our lake. Like sunfish. Bigger fish
Hi Ang, I made mine out of fresh water fish and didn't quite get it right. These were smelts. I am not sure if sunfish would do better. I'd totally try if I have enough. Keep the guts and everything as is. The guts has enzymes that helps making the fish into fish sauce. Let me know your updates if you decided to try.
Do you have to keep it at a certain temp?
In the sun would be best. Just watch out for the animals.
I am very interested in how this turns out for you. I live in the Azores, and I have not been able to find fish sauce in the stores here, so I either have to import it or make it myself. Curious, I noticed you put plastic wrap on the jars and also closed the lids tightly. Does pressure build up inside the jar from the fermentation process? Do you have to unscrew the jar every so often to let the gas escape or is this not necessary?
Hi Wayne. I hope you'll give this a try. I am excited to find out the result myself.
The pressure inside doesn't create the bubble effect but rather the opposite. I opened and stirred it last month and found that the plastic sucked in and concave in the jar. I have not been sitting these jars outdoor because there might be critters and bugs who are also very interested. I know the heat from natural sun does help break down the fish. Maybe next time around I will leave the jars outside to see if the result any better.
whoa!!! this looks intense!!!
It did take about a year. Lol
Thank you Cô, you made nước mắm looks simple enough to try at home 🐟💁🏻♀️
Hihi.. thanks. I am so excited to see the results.
Thank you for sacrificing your fresh air to make this. My wife won't let me make this coz of the smell 😔
🙂
Where did u get the fish
Please post an update. Do you still keep the jars in your oven? How do seasonal temperature fluctuations affect it? I don't know what the ideal storage temperature is.
I did harvest it here ua-cam.com/video/WSQgruVxRHQ/v-deo.html
I just left mine on the counter. I was afraid of the animals if I leave them outside, but I would probably leave them outside next time. I think the whole fish has enough enzymes to ferment so the temperature was OK inside. It would speed up if they were outside. I used fresh water fish and didn't get the taste like store bought. so I'd would probably use Salt water fish next time.
Can i use sardines instead of anchovies or any strong fish
Sardines are great.
@@fishsaucemama would it taste like fish sauce or different
It'll taste like fish sauce.
@@fishsaucemama okay thank you
You are welcome!
I have made Nam Pla using mullet filets and salt. I'm an American who LOVES fish sauce and thought I'd give it a try. It turned out great. I will give your recipe a try. Great video!
Thanks, Brian.
What size mullet ?
Can't wait for you to do a multiple fish type and test which species produce the best result in taste and quality 🤞
How many days on oven with light on? what is the good temperature for whole process? It’s whole fish or clean?
I left in the oven with lights on for only a couple weeks. The lights are probably about 100 degrees. I proof my bread dough without issue so I guess it's around 100 degrees. In Vietnam it's left out in the full sun all day for a year so I'd say around 100-105 degrees old be good.
I used whole fish, just wash well. If larger fish, cut up in chunks would help decompose quicker.
Looking forward to checking back on how it goes!
Awesome! I am excited to see the result myself too. I can't wait to share the result. Thanks.
Any updates? Btw which part of Texas are you from?
Hi cuong Tran. I have a monthly update progress but wanting to wait until the end. Thanks. I am on the east coast Carolina area.
You said 3 pounds of fish and 1 pound of salt, but at the same time you wrote “4 Fish : 1 Salt.” What was the actual ratio that you used?
We will get back to you. Secrets. We sell make money. Okey
Literally she said she used the 3:1, you either can use the 4:1 or even 5:1
Um um I like it is my favorite 👍
Thanks!
Hi, what's the status of your fish sauce? I just started a batch of sardines with pineapple, inspired by your video. Did the pineapple make it sweet? I'm a little concerned the pineapple could ferment and have some unexpected side effects.
Please let us know!
Andrew
My Wife (From Thailand) does the same kinda recipe. She doesn't use as much Pineapple. It is a Preference only. How "Sweet" or "Salty" do you want it. The trial and error comes within a year and YOUR Preferences.
My wife never adds salt to the top of her sauce, only to the fish. She also uses a 5 Gallon (20L) pail.
The great thing about using a 5 Gallon pail is that you can introduce more "Stock" and don't have to worry about bugs and things since it is a wider opening.
Now, if I understand my wife correctly.....once you have some sauce, (I call it "Stinky Stuff") the Sauce takes less time to ferment, since it is already activated.
I hope this helps
Hey Andrew, I haven't harvest the sauce yet. Still brewing. I am excited as it's getting close. I think I will harvest in the next next or 2 when I get a chance. I assume it will take a couple hours at least. Smell good though, no unpleasant smell. I've tasted and not sweet nor too Salty.
Question: do you do second round with adding some extra salt and water?? or discard?
Thanks for your awesome feedback! That's so awesome!
@@fishsaucemama 2nd press fish sauce. Nope. I tried it once and it was distinctly less colorful and flavorful, and part of what's amazing about fish sauce is that the liquid comes out of the fish. Pouring water through creates a 2nd-rate product that I'm not interested in.
Thank you for the heads up.
Could you give us the update of your fish sauce so far? I would like to make mine soon. Thank you!
Tieu O'Brien, It's been 8 months and I think it might be ready for harvest. I do not see much difference in changes so I will make a video soon. Thanks.
OH SHOOT!!! NORTH CAROLINA LOVE!!! I love hearing you say y'all
Lol
Is it weird that I can hear a southern accent underneath your Asian accent
🙂 not weird at all. I lived in a very southern area and my southern accent has actually lighten up a lot. Used to be much heavier.
How did it turn out? 🙂
Hi Donna, updated fish sauce is here ua-cam.com/video/WSQgruVxRHQ/v-deo.html. Not quite perfect yet in my opinion.
@@fishsaucemama thanks! I will take a look :)
Should used the fish water to water the plant, also the fish sauce is going to be much much tastier and cleaner than the store bought brand 👏👍😍
Yes!... u used to and still do sometimes, but lately I use fish Fertilizer and it's much stronger and less hassle so didn't feel too guilty at times.
How is fish sauce going?
I think I will harvest the weekend. It's been 11 months and I just need some free time to get to it. Thanks for asking.
there's nothing else put in there like garlic or ginger? it's only the fermented fish? i think the real trick of this ends up being enzymes in the stomachs of the fish come out and help break down the fish proteins over time. i wonder if this is better done at warmer or cooler temps. like near 100F, which is obviously warmer than room temp for most of the time.
as an experiment, 18 months ago i browned powdered milk and put it in butter, in a mason jar. i have left that sit in my kitchen. i had hoped it would break down and have really good butterschotch like flavors over time. i didn't add any salt to it, but since it was covered in fat and sealed off from the air, i thought it would stay safe. i should probably open it up and see what it tastes like.
Wow.. that's interesting. It's always so cool to do experiments and find interesting results. For fish sauce, yes I will put it outside during the summer to help decompose quicker. Right now it's still colder outside. I have to wrap it really good to prevent folks from interested in my fish sauce. I've always heard of people who make fish sauce for decades would just do fish and salt. Although they do add much more salt. I think some might add sugar and color or flavors later toward end of the process. I haven't opened it so I don't really know what to expect 😄. It's looking good so far.
Supposed to be dark, though?
Why you don't add water?
Rio Yang, growing up I've always heard that making fish sauce is building a layer of fish and a layer of salt. After strain out the first round, the second round I might add salt water and see if it's any good.
can i add apple
So, pineapple has that enzymes that's like from the fish stomach to help with the decomposing process. I amnot sure if apple would do tye same. I haven't tried.
Although I did find out that if you grind your fish first, this help expedite the process instead of waiting for a year. Lol. I wish I knew that before hahah
@@fishsaucemama 😥😥
Did you know the Ancient Romans in Europe also make Fish Sauce too?
In fact, the Ancient Roman name for Fish Sauce is "Garum".
In addition, Ancient Roman Fish Sauce happens to be a Luxury Condiment besides the Wine & the Olive Oil & only the Caesar Emperors & the Wealthy Nobles enjoy that luxury. According to historians, the Ancient Romans paid an average of 1-2 ounces of gold to get 1 bottle of Garum Fish Sauce.
Unfortunately when Rome fell & Medieval Europe took over (specifically Medieval Italy), that Ancient Roman Fish Sauce recipe disappeared too. But, fish sauce later appear in Vietnam, Thailand, and other Southeast Asian countries.
Too bad modern day Italians don't use fish sauce like their Ancient Roman ancestors does. However, we did see some Italian chefs slowly starting to resurrect the Ancient Roman Garum Fish Sauce recipe & commercializing it. Who knows, within the near future, Italians will manufacture their own fish sauce to compete with the Vietnamese & the Thais hahaha.
This is great. Wow..
It does take a long time to make fish sauce, I can see why it was so expensive.
Wow.. didn't know fish sauce was so great since a long time ago.
Thanks, Don.
I thought even the poor ate garum. Maybe cheaper variants?
A whole year? Jeez I'll just keep buying mine lol
I know right. It's kind of like making wine and alcohol. Manufacturers do process them less than a year these days. Like 4-6 months. I'll have to try again with different fish and process see.
That’s hardcore, I usually use red boat. I’ll bet yours is 100x better
Hehe.. I can't wait.
@@fishsaucemama me neither
It's not clear to understand because of too much talking. Not explained well.and what is the finish product of this vlogs
Thank you for your feedback.
are all the fish guts still in there? What happens if you gut the fish, does it get less tasty? XD
Yes, all guts are intact. I think the enzymes in the guts help fermented. If removed, not sure it'd come out good.
She is like : After i washed the fish my hose smells like fish
Me be like: I eat fish every day but how does my mom cook it i don’t get the smell🤔🤔
Shamsunnabar, not only my hose smells like fish, the whole kitchen too for a day or two. I must have sensitive nose or something not sure. 😁 now when I cook fish the kitchen would smells fishy and garlicky for a few hours, but yummy smells.
@@fishsaucemama i am a fish lover that's why i don't feel smell
It smells good to fish lovers.
🙄🙄😷😷😷😷😷😷
Um um I like it is my favorite 👍