Fish Sauce Market Growth: Exploring Opportunities in Emerging Markets

The Fish sauce is a translucent reddish-golden brown-colored liquid obtained from the fermentation of fish with sea salt. Fish sauce is prepared from brackish water, seawater, and freshwater fishes, and salt along with Fermentation, which is conducted by halophilic bacteria, is from 12 to 18 months. Normally it is used along with lime juice and other ingredients, which balanced out the flavor and odor. Fish Sauce is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly in China, Vietnam, Myanmar, Philippines, Taiwan, Thailand, Cambodia, Indonesia, Laos, and Malaysia. Fish sauce is referred to as nam pla in Thailand, patis in the Philippines, ngan bya yay in Burma, teuk trei in Cambodia, and nam pa in Laos.