According to experts, fish sauce has been around since the 7th century BC during the time of ancient Greece and Rome.
The Romans made fish sauce from various fish species like tuna, anchovies, mackerel, sardines, and even shellfish like oysters and sea urchins.
Similar to wine, the fermentation process and ingredients extract different flavors of fish sauce.
Fish sauce is not only a crucial ingredient in meals but also harbors numerous health benefits.
It contains high levels of essential amino acids, which support sleep, enhance digestion, and metabolism.
Fish sauce contains antioxidants that help protect the body against harmful free radicals.
These antioxidants play a vital role in reducing oxidative stress and promoting overall health.
