Fish paste and fish sauce are two different types of sauces derived from fish. Both have a very pungent smell and taste, but that’s where the similarities end.
Fish paste is made from ground-up fish with little to no moisture. It’s thick, chunky, and concentrated with strong fish flavor.
Fish sauce is made by fermenting fish, usually Anchovies .
The fermentation process breaks down some of the proteins in the fish into amino acids and salt – this is what gives fish sauce its salty taste. Here’s a quick overview of their differences:
Fish Paste
Fish paste is a paste-like product made from fish that has been ground together with as little moisture as possible. It’s usually made of fish with a high fat content like herring, sardines, anchovies, or mackerel.
Fish paste is very concentrated, with a strong fish flavor that many people like to spread on toast. It’s also put into sauces and dishes to enhance the fishy flavor.
Its consistency varies from brand to brand, and it can be found in jars or cans, usually sold in Asian or European markets. It’s usually sold in blocks or sticks, but depending on the brand, it can also come in a tub or tube. Fish paste lasts for quite a long time as long as it’s stored in an airtight container in the fridge.
You can use it for several months, though it’s best to consume it within six months of purchase. If the fish paste has been mixed with water, once it’s mixed with water and salt, it lasts for three months.
Fish Sauce
The fermentation process breaks down some of the proteins in the fish into amino acids and salt – this is what gives fish sauce its salty taste.
Fish sauce is used widely in Southeast Asian and South Asian cuisines, and is also used as a condiment in other parts of the world as well. Fish sauce is made from fresh fish that’s usually mackerel or anchovy. It’s packed in jars or bottles and is sold in Asian and Southeast Asian markets, specialty grocers and online.
Fish sauce is shelf-stable and can be stored in your pantry. It lasts indefinitely, so you can use it whenever you want, as long as you store it in an airtight container to protect it from contaminants.
Differences in taste and appearance
Fish paste and fish sauce taste very different. Fish paste has a stronger, more pungent taste compared to fish sauce, which has a more balanced and complex flavor. Fish paste is also chunkier than fish sauce. Fish sauce is a clear and viscous liquid, while fish paste is dense and chunky.
How to use them
Both fish paste and fish sauce are used to add a strong fish flavor in different dishes or sauces. Fish paste is a great ingredient to use in spreads, sandwiches, and can also be added to stir-fries, stews, and mashed potatoes. Fish sauce is used to add a fish flavor to dishes like soups and stews. Fish sauce is also used as a dipping sauce and as a condiment.
How to store them
Fish paste can be kept in an airtight container in the fridge for six months. It can be kept in the pantry, but it’s best to keep it in the fridge to protect it from pests and to prevent it from growing stale. Fish sauce can be kept in the pantry, but it’s best to keep it in a dark, cool place to protect it from light, which can cause it to go bad.
Conclusion
Fish paste and fish sauce are two different types of sauces derived from fish. Both have a very pungent smell and taste, but that’s where the similarities end.
While both are made from fish, fish paste is made from ground-up fish with little to no moisture, and is very dense, chunky, and concentrated with strong fish flavor.
Fish sauce, on the other hand, is made by fermenting fish; its consistency is more like a viscous liquid, and it has a more complex and balanced flavor than fish paste.
