How Is Fish Sauce Made? скачать в хорошем качестве

How Is Fish Sauce Made?

Fish sauce is made through a centuries-old process of controlled fermentation, where fish and salt are left to age and break down over time. Though it begins with rotting fish, the result is a deeply savory, umami-rich liquid that enhances dishes across cultures. In this video, we explore how this transformation happens—from raw ingredients to richly flavored sauce—uncovering the science behind fermentation, the traditional methods used in different regions like Vietnam and the Philippines, and how this bold ingredient earns its place in both home kitchens and Michelin-starred restaurants. This is the story of how decay becomes delicious. 🎥 Watch now and see why a barrel of tiny, rotting fish can create one of the most loved condiments in the world. ⏱️ Timestamps: 00:03 – The Funky Mystery of Fish Sauce 00:59 – It All Starts with Tiny Fish 01:44 – Salt + Fish + Time = Fermentation 02:03 – The Transformation: Liquefied Fish Magic 03:11 – The Role of Bacteria and Enzymes 04:08 – Pressing Out the Golden Liquid 05:01 – Why the Smell Is Deceiving 05:43 – Not Rotting—Fermenting 06:29 – A 2,000-Year-Old Sauce 07:23 – Fish Sauce Around Asia 07:51 – Final Thoughts: Rotting Fish, Perfect Flavor #FishSauce #Fermentation #Umami #Patis #NamPla #HistoryOfFood #AncientCooking #FermentedFoods #SoutheastAsianCuisine #FoodScience #FishSauceMakingProcess #HowFishSauceIsMade #UmamiFlavor #TraditionalCooking #HistoryOfSimpleThings