It’s a wonderful day for a fish sauce update. It is, of course, another Monday, which means it’s been two weeks since I mixed anchovies and salt in this giant jar to make fish sauce. Killed the mosquito. A lot of people have been asking where I’ve been keeping this. I’ve been keeping it here in my greenhouse where it gets really warm during the day. Let’s check if there’s any gas. Doesn’t sound like there’s any gas. Kind of still looks the same, I guess. It still doesn’t smell bad. It’s got that sort of like frozen and then thawed out than grilled fish smell, which you know, it’s not bad, but it’s not super fishy, but it’s much more intense now than it was last week. But of course, this has been sitting in the greenhouse where it’s been getting some pretty good sunlight during the day, and then at night, it’s been cool as well. So, hopefully that heat has helped a lot of these enzymes get to work and everything. Definitely a lot more liquid this time. And things are definitely looking a bit more cooked. Feels like they’re breaking apart a bit easier when I mix this up. But it really does not smell bad. I guess you can kind of see what I mean when I say it looks like it’s been cooked. I’m getting a lot of comments of other people saying, “Oh, it’s this, it’s that, it’s the same as this.” It is basically going to be the same as a lot of things from a lot of countries. I am aiming to make the Korean version of fish sauce. So, salt, anchovies. We’ll let this sit for a few months and then I’m supposed to boil it and then strain it. That’s the Korean way and that’s what I’m planning to do with this one. And I’m gonna end up with a lot of fish sauce. So, I need to figure out what to do with all this. If you can get past the fishy smell, that actually does smell quite pleasant. I’m going to go put this back now. But make sure you’re following cuz next week I’ll do another checkup. Don’t drop it. Don’t drop it. Don’t drop it. Don’t drop it.
35 Comments
I was like "that color reminds me so much of a sauce I used to love when I lived in Vietnam" and after doing a quick research I found out this actually the same recipe. I miss this sauce so much. I think I need to learn how to do it myself.
You look like my math teacher
why are you so cutee
It seems delicious
At this stage, it looks very similar to Surströmming (swedish fermented herring), but since you didn't start gaging from the smell… I'm going to assume this is way less illegal to bring on a plane.
Can I have sooommeeee?
I’m not sure why but your “don’t drop it, don’t drop it “ makes me laugh. It’s so relatable 😂😂😂 😂 😂
In “Persian” culture, it’s exactly like you made it but after it ferments , you strain the bones , mix it with finely ground roasted spices like coriander seeds mustard and fennel seed and let it ferment again in the sun. Then served over white rice and fresh tomatoes.❤
Has it been exposed to air? If not maybe don't die from botulism
karate kid reference at the beginning? Or you screw up the shot? Anyway lol
I’m allergic to seafood, it pisses me off, I’m missing a whole world of tasty stuff!
The filipino version of this is fish intestines with salt. Its a great thing to add to soy sauce and vinegar..😊
ginamos
The fact so many cultures have their own version of this is why I encourage people to try the foods of different cultures but in a familiar way first! Chances are, they'll have their own version of something you like but the flavors will be totally different in a great way!
🤮🤮🤮🤮🤮
That's already edible where I'm from
Put at least 4-5 pieces of squash young leaves to prevent from spoiling it and from worms 🪱 and dont put the plastic cover instead put banana leaves to cover it with rubber bands.
With that now you can try to get small amount including the anchovies and sauté it with garlic, onions and leaves of calamansi or pomelo young leaves and let it simmer until it bcome sauce and sticky. And that’s delicious dipping sauce for boiled potatoes 🥔 and sweet potato 🍠. Try it.
i am shocked that fish guts swimming in grey liquid doesnt smell awful
Wouldn't sunlight be bad? For bad bacteria growth?
Where’s the weekly update brooooo
Wooden spoon is a bold choice
drop it drop it drop it
I've read and experienced direct sunlight hitting transparent containers ultimately slowing/halting fermentations due to UV exposure. Wonder if you would get better results by covering that in a burlap sack or some fabric or something!
Try mixing it that’s when the smell really kicks in
Thanks for the update.
Every Chinese cat he going through withdrawals tryna find out where that smell coming from lol
Ginamos
If you wanna send fish sauce to subscribers thatd be a cool idea 😁
Dog food…
Sell it to us
That’s not fish sauce, that’s concrete
A lot of culinary breakthroughs in the past were made by people willing to taste the liquid of salt cured fish, waaay past the normal expiration date
I like the "don't drop it, don't drop it" at the end❤
Is this like unagi sauce? I put unagi on everything!