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Fish sauce is used as a salty, umami-rich seasoning in various dishes, especially in Southeast Asian cuisine, like stir-fries, marinades, soups, and dipping sauces.

Fish sauce has a strong, salty, savory flavor with a distinctive umami taste and a hint of fermented fish aroma.

Store fish sauce in a cool, dark place like a pantry with the cap tightly closed. Refrigeration is optional but helps maintain flavor.

Fish sauce is a staple in Thai, Vietnamese, Cambodian, Lao, and Filipino cuisines.

Most pure fish sauces are gluten-free, but always check the label for added ingredients or allergens.

Combine fish sauce with lime juice, sugar, chili, and garlic for a classic Vietnamese-style dipping sauce.

Fish sauce is not vegetarian, but there are vegetarian alternatives available made with seaweed or mushrooms.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Generally, start with 1-2 teaspoons per serving, then adjust to taste as it can be quite salty and strong.

Soy sauce can work as a substitute in some recipes, but it lacks the distinct fishy, umami depth of fish sauce.

Fish sauce has a very long shelf life due to its high salt content. Stored properly, it can last for years, but check for changes in smell or appearance.

Add a few drops to vinaigrettes or traditional dressings for a deeper, savory flavor.

Cook fish sauce briefly and mix it well with other ingredients to mellow its aroma.

Add it during the cooking process for depth or stir in at the end for a finishing touch of savory flavor.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, it's a good idea to shake it to redistribute any settled particles and ensure even flavor.