Fish sauce, or Nampla in Thai, is a thin, salty liquid with unique flavor that is used in place of salt as a seasoning in many Asian recipes to make savory dishes, and also serves as a dipping sauce.

The ingredients are anchovies and salt. Sugar may be added.

By its color, flavor and aroma. Naturally-fermented fish sauce must have a clear, reddish brown color, like the color of cognac or sherry, without any sediment except salt crystal. If the color is a light or a dark brown, the sauce is likely to be either a lower grade or as a result of improper fermentation. As for the aroma, it should have a pleasant one, not an overwhelmingly fishy smell, and should not be overly salty.

Mainly, we use Fish Sauce to season food. However, it has been shown that high quality fish sauce is a major source of various minerals and essential amino acids, especially Lysine. Vitamin B12 of 1-4 micrograms/100 ml is also found in fish sauce. In short, fish sauce is a good source of minerals, amino acids, and vitamins.

Small salt crystals can sometimes be noticed when the product is stored a relatively low temperature. This is a natural phenomenon of salt crystallization. Some minute salt crystals can also be developed when it is left in a saucer.

Naturally-fermented fish sauce contains high amount of amino acids, which can undergo browning reaction when exposed to air. It is not spoiled but the original slight changes in flavor can be observed. In addition, when fish sauce is filled in PET bottle, color changes occur in a greater extent than when filled in a glass bottle. This is because the PET bottle has higher gas permeability than glass bottle.