Types Of Fish Sauce: A Regional Guide To The Best Fish Sauce Styles

Fish sauce is not one uniform condiment. Vietnamese nước mắm, Thai nam pla, Filipino patis, Korean aekjeot, Italian colatura di alici, and ancient Roman garum differ in protein source, fermentation, salinity, flavor, and culinary use.

Three factors explain many of these differences:

  • Fish or protein source.
  • Fermentation length and production method.
  • Region of origin.

This Types of Fish Sauce guide from CHIN-SU compares six major regional traditions, explains ingredient-based varieties such as anchovy, salmon, lobster, and shrimp fish sauce, and helps you choose the best fish sauce for cooking, dipping, fermenting, or finishing.

Vietnamese Nước Mắm

Vietnamese fish sauce is called nước mắm and is traditionally made from anchovies and sea salt fermented for months in wooden barrels or vats.

Two regions play an important role in Vietnamese fish sauce production:

  • Phú Quốc.
  • Phan Thiết.

Phú Quốc fish sauce is especially notable because its production carries European Union Protected Designation of Origin status.

High-grade nước mắm typically has a clear golden-amber appearance and concentrated savory flavor.

What Does °N Mean In Fish Sauce?

Vietnamese fish sauce can be classified using °N, or nitrogen degree.

This measurement reflects nitrogen concentration and relates to protein concentration and umami depth.

The source guide describes:

  • 20–25°N: Suitable for cooking.
  • Around 30°N: Everyday cooking.
  • Around 40°N: Richer and more concentrated.
  • 60°N and above: Premium dipping and table use.

This makes °N a useful reference when comparing Vietnamese fish sauces for different applications.

Thai Nam Pla

Thai fish sauce is known as nam pla.

It commonly ferments for 9–12 months and may use a mixture of small ocean fish rather than exclusively anchovies.

Compared with Vietnamese nước mắm, the source describes nam pla as:

  • Saltier.
  • Sharper.
  • Lighter in color.
  • More brine-forward.

These characteristics make it well suited to Thai dishes such as Pad Thai and stir-fries.

When substituting nam pla for Vietnamese fish sauce, use slightly less and adjust according to taste.

Filipino Patis

Filipino fish sauce is called patis.

Patis can be produced from round scad and may also form as a liquid byproduct during bagoong fermentation.

Its distinguishing feature is its dual role as both:

  • Cooking seasoning.
  • Table condiment.

Common uses include sinigang, arroz caldo, steamed fish, and boiled pork.

Patis is also commonly mixed with calamansi to create a salty, citrus-forward dipping sauce.

Korean Aekjeot

Korean fish sauce is called aekjeot and includes several distinct varieties:

  • Myeolchi-aekjeot: Anchovy.
  • Kkanari-aekjeot: Sand lance.
  • Saeujeot: Shrimp.

Aekjeot plays an important role in kimchi production because its concentrated salty and savory character remains present during fermentation.

Its intensity also means it should not automatically replace Vietnamese or Thai fish sauce at equal volume.

Italian Colatura Di Alici

Colatura di alici is an Italian fermented anchovy condiment associated with Cetara on the Amalfi Coast.

Its culinary role differs from many Asian fish sauces because it is frequently used as a finishing condiment rather than primarily during cooking.

Common applications include:

  • Pasta.
  • Seafood.
  • Roasted vegetables.

Traditional colatura is fermented in chestnut-wood barrels and develops a deep amber appearance and concentrated anchovy flavor.

Ancient Roman Garum

Garum was a fermented fish condiment widely used in the ancient Mediterranean.

It was made from small fish fermented with salt and herbs such as coriander, dill, and fennel.

Modern chefs have revived garum-style fermentation with other proteins, although these contemporary versions differ from traditional Southeast Asian fish sauces.

Garum provides historical context for understanding how fermented fish seasonings developed across multiple culinary regions.

Types Of Fish Sauce By Ingredient

Fish sauce can also be classified by the protein used for fermentation.

Different ingredients affect:

  • Umami intensity.
  • Aroma.
  • Color.
  • Sweetness.
  • Culinary application.

Anchovy Fish Sauce

Anchovy fish sauce is the dominant style across Vietnamese, Thai, and Italian traditions.

It is characterized by:

  • Deep umami.
  • Amber color.
  • Strong savory character.
  • Broad cooking and dipping applications.

Anchovy remains the standard reference point for traditional fish sauce.

Salmon Fish Sauce

Salmon fish sauce offers a milder profile.

According to the source guide, it has:

  • Lighter color.
  • Softer fermented aroma.
  • Lower umami intensity than anchovy fish sauce.

This can make salmon fish sauce an accessible choice for people who find traditional anchovy sauce too strong.

Lobster And Shrimp Fish Sauce

Crustacean-based specialty sauces can provide a different sweetness and seafood character.

They work particularly well for:

  • Seafood dishes.
  • Dipping.
  • Finishing.

CHIN-SU's fish sauce lineup includes Anchovy, Phú Quốc, Salmon, and Lobster varieties.

What Is The Best Fish Sauce?

There is no single best fish sauce for every recipe. The best choice depends on the cuisine, cooking method, desired intensity, and how the sauce will be served.

Different applications favor different varieties.

Best Fish Sauce For Vietnamese Food

Vietnamese anchovy nước mắm naturally fits dishes such as:

  • Phở.
  • Bún bò Huế.
  • Braised dishes.
  • Vietnamese marinades.

For nước chấm and direct table use, a higher-grade Vietnamese fish sauce can provide greater clarity and depth.

Best Fish Sauce For Thai Food

Nam pla fits Thai cooking because its sharper, brine-forward flavor integrates naturally into:

  • Pad Thai.
  • Stir-fries.
  • Thai sauces.

Best Fish Sauce For Kimchi

Korean myeolchi-aekjeot works well for kimchi because its concentrated flavor remains present during vegetable fermentation.

Best Fish Sauce For Pasta

Colatura di alici works as a finishing condiment for Italian pasta and other dishes where fermented anchovy flavor should remain noticeable.

Best Fish Sauce For Beginners

Milder anchovy or salmon fish sauce can provide accessible umami without the stronger fermented character of highly concentrated varieties.

How To Choose The Right Fish Sauce

Choosing the right fish sauce comes down to three questions.

What Cuisine Are You Cooking?

Match the regional sauce to the cuisine when possible:

  • Vietnamese → Nước mắm.
  • Thai → Nam pla.
  • Filipino → Patis.
  • Korean → Aekjeot.
  • Italian → Colatura di alici.

Are You Cooking Or Dipping?

Cooking integrates fish sauce with other ingredients and can soften differences between regional varieties.

Dipping exposes the sauce directly, making aroma, clarity, sweetness, and concentration more important.

How Much Salt Can The Dish Handle?

Fish sauces vary in salinity.

Add concentrated varieties gradually rather than assuming every fish sauce can replace another at equal volume.

Can You Substitute One Fish Sauce For Another?

Yes, but the final flavor changes.

Vietnamese nước mắm in a Thai recipe can produce a rounder profile.

Thai nam pla in a Vietnamese recipe can create a sharper, saltier result.

Korean aekjeot can overpower a recipe if used at the same quantity as a milder fish sauce.

The closer the sauce matches the cuisine and cooking technique, the closer the final flavor remains to the intended profile.

Final Thoughts

The major types of fish sauce differ because of region, protein source, fermentation period, extraction method, and culinary purpose.

Vietnamese nước mắm emphasizes anchovy depth and °N grading. Thai nam pla delivers sharper salinity. Filipino patis works at both the stove and table. Korean aekjeot supports fermentation. Italian colatura di alici works as a finishing sauce, while garum connects modern fish sauces to ancient Mediterranean food traditions.

The best fish sauce is therefore not necessarily the most expensive or concentrated bottle. It is the fish sauce that best matches the cuisine, dish, cooking method, and flavor intensity you need.

Explore More Types Of Fish Sauce Content

Continue exploring different fish sauce traditions through CHIN-SU's articles, social channels, and visual collections.

Read the Types Of Fish Sauce guide on Medium:
https://medium.com/@chinsu-usa/types-of-fish-sauce-a-regional-guide-to-the-best-fish-sauce-styles-2d7d5d68a582

Read the regional Fish Sauce guide on Substack:
https://chinsuusa.substack.com/p/types-of-fish-sauce-how-regional?r=83njl1&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

Read the Types Of Fish Sauce guide on Telegra.ph:
https://telegra.ph/Types-Of-Fish-Sauce-A-Regional-Guide-To-The-Best-Fish-Sauce-Styles-08-17

Follow CHIN-SU USA on X:
https://x.com/chinsu_usa/status/2089254756724191617

View the Types Of Fish Sauce visual on 500px:
https://500px.com/photo/1125693029/medium_fish_sauce_type_62f85a7793-by-chin-su-us

Save the Types Of Fish Sauce guide on Pinterest:
https://www.pinterest.com/pin/1150388298599992675

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