Abstract
Fish sauce is a clear brown liquid, hydrolysis product of salted fish and possesses a characteristics odor. It is one of the most popular fermented fish products in Southeast Asia and is known by various names according to the country of origin for example, Patis in the Philippines※ Nampla in Thailand※ Ngampi‐pya‐ye in Burma or presently Myanmar※ Shottsuru in Japan※ Ketjap‐ikan in Indonesia※ or Nuocman in Vietnam . It is generally used as condiment, but it is also an important source of protein in the diets of some social classes and in specific areas in the region. Lafont 1955 reported that fish sauces should be considered as a condiments only. Those with 1‥ nitrogen or more could be considered as rather better than condiments. Fish sauces contain 20 g/L of nitrogen, of which 16 g/L are in the form of amino acids.
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