Comments on: Fishing for Fish Sauce

By: BaoBao

BaoBao — Wed, 05 May 2010 15:41:33 +0000

Hello there, I grew up with fish sauce and for one thing I can tell you is that the squid fish sauce is a Thai brand and that it is mainly used in cooking. I use the ‘three crabs’ brand fish sauce because it has more flavor to it, while the ‘squid’ and the ‘five fish’ brand fish sauce is mainly used for cooking (stew, braising, soup) for the saltiness. All are very inexpensive in your local Asian grocery markets.

By: MuddyG

MuddyG — Wed, 31 Mar 2010 05:41:27 +0000

My plastic bottle (ahem) actually advises against refrigeration. It says it will form crystals in the cold. Maybe fish crystals would work for that dessert, Barbara!

By: Maven

Maven — Sat, 02 Jan 2010 02:08:06 +0000

I started with Squid brand at the recommendation of the waitress at my favorite Pho place and have been very happy with it. I’ll have to give Golden Boy a try next time I hit Vietnam Plaza in Carrolton Tx.
One thing I’ve always wondered. Is it shelf stable after opening, like Worcestershire, or do you need to keep it in the fridge? I have just to be on the safe side.

By: jt

jt — Sat, 28 Nov 2009 15:29:37 +0000

This is a great post on fish sauce! My family is from Thailand and I can only imagine how confusing it must be for someone who didn’t grow up using it. My mother uses Tiparos or Squid brand for cooking and Three Crabs for all other uses. I use Golden Boy for everything.

By: Christian

Christian — Wed, 18 Nov 2009 16:24:42 +0000

Thanks for the article! I use Tra Chang at home also (on recommendation from Kasma: http://www.thaifoodandtravel.com/brands.html) and I’m curious too to hear what you think of it, so I hope you’ll do a followup article when you try it.

By the way, other articles like this one on the different brands of one pantry staple you’ve tried (with recommendations) would be greatly appreciated. Maybe one on soy sauce? (If there isn’t one already in the archives.)