linsen7

Hello everyone! I'm a student learning in Inner Mongolia. But I'm from Fujian in South China. So that Fujian fish sauce is my research theme. That's my honest to find this forums to see some excellent discuss and new knowledge. Maybe I can combine more culture of fish sauce to write a new article（hope it's not so bad). I may share some of the information, opinions and discussions I have found or think(And I may leave my question in my thread). Or if you want to know some details of Chinese food culture, you can ask me. I will try my best to talk this topic（If I really understand this topic). And because of my bad English expression skill, sometimes I will use Google Translate to covert some complex sentence and I may can't understand your meanings. If my expression is a bit irritating, I hope you can tell me why it is irritating. Thank you! (The picture is a little fish sauce in Fuzhou local restaurant)

As for the Greeks and Romans, their fish sauce is something I really don’t understand… Therefore, the above discussion is mainly for the Chinese community in China and Southeast Asia

Obviously, in China, fish sauce is generally produced by specialized workshops or food companies. However, this does not mean that it is completely unnecessary for individuals to make it themselves. Because many workshops are produced in the form of family units, but they transition to enterprises or other forms as the scale of production expands. And soy sauce replaced fish sauce a few centuries ago. This argument is limited. In Fujian, at least in the last century, shrimp sauce was once the most popular condiment in the local area, even more popular than the dynasties before the Qing Dynasty (if my studies go well, this will be the research topic of my doctoral degree). And now it is difficult to say whether people have sufficient reasons to make their own (or family-made) fish sauce. I can give several possibilities: ① Families have the habit of making their own fish sauce. For example, at least half a century ago, Taiwanese families would retain the marinade (the original version of fish sauce) during the marinating process; ② When fish sauce is profitable (such as becoming a geographical indication or an Internet celebrity product), there will be family-made fish sauce trials (that is, some family workshops); ③ Overseas Fujian and Guangdong people will buy or make their own fish sauce out of nostalgia for the past or to increase family identity. （but I don’t have any relevant information about overseas Chinese making their own fish sauce. I only know that in the last century, most of the fish sauce factories in Southeast Asia were opened by Chinese, as can be seen in the local chronicles.)

Yeah, the content in the link is strictly speaking just a story. They are more of imitating the production of traditional fish sauce with modern technology. However, if fish sauce can really be made in this way, then does it not require a refrigerator, but only a cool and dry place to produce fish sauce? After all, most ancient people did not have refrigerators. And considering that fish sauce is simple to produce and consumed in large quantities (specifically in coastal areas), perhaps many families in the past had mastered the technology of producing fish sauce at home.（To be honest, fish sauce is essentially the solution that oozes out of pickled fish...）

Indeed, it smells bad. Many factories have moved from urban areas to suburbs for this very reason. But if it is fermented in a small jar of about 20 cm, the problem will not be so serious? Of course, the premise may be that you have a small yard at home... This seems to be a case of success，Search Results for “fish sauce” – ANTHROCHEF

In the past, many families had the habit of making homemade fish sauce. Does anyone know what to do if you want to make homemade fish sauce? （I don't think a big vat is suitable)