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Roland Thai Fish Sauce is produced from anchovies fermented with water and salt, a highly concentrated process that yields a thin sauce the color of pale sherry. Used for Asian cuisine, especially Thai cooking.
Comments:
Thai fish sauce is also known as nam plam. There are other versions of fish sauce, the Vietnamese version for example is darker and has a more pronounced fish flavor.
Preparation:
Roland Thai Fish Sauce is used as a condiment and flavoring, as soy sauce would be used. This ingredient is prized for enhancing the flavor of a recipe.
Ingredients/Contents:
Anchovies, Salt, Sugar and Water. May contain naturally occurring salt crystals.
