My high school Latin classmates and I made garum and left it to ferment in my back yard for a month. Young and foolish as we were, we stored it in a plastic Tupperware container. The day I brought it back to school for the class tasting, I had it sitting on a stack of piano books in the passenger seat of my car.
Weeks later, the rotted fish stench just wouldn't fade from my book of Beethoven sonatas. I ended up throwing it away.
I bought a bottle of Vietnamese fish sauce (Red Boat brand, the most recommended brand) and added a teaspoon to some pea leaves. I loved the resulting flavor, but my partner did not and complained that it had too much of a fishy smell. A lot of cooking techniques actually seek to remove this fishy smell even when cooking fish, so it was not welcome to add this to something that didn’t contain fish in the first place. It’s certainly not a flavor everyone would like.
Fish sauce is not supposed to be added to the point that you can taste the fishy taste, you do get that right? If you’ve added enough to impart fishy taste, you’ve added way too much.
No, people have different sensitivity to it. Many people experience Vietnamese fish sauce as a strong “rancid fish” character that is not at all subtle in all traditional recipes that use it. It isn’t “using too much”, it is “using any at all”.
I imagine it is like the people who are sensitive to cilantro, thinking it tastes like soap.
Not quite true. Lots of Thai dishes use a tonne of fish sauce and even shrimp paste in their dishes. They even make side dish dipping sauce (Nam Jim Jaew) that's like basically 50% fish sauce.
Oh absolutely and you're welcome! Btw, fish sauce in scrambled eggs over rice is one of the simplest, most satisfying meals you'll find across Southeast Asia, in my country Vietnam especially. It's my favorite meal also.
At least in the US, fish in general is somewhat polarizing and, probably especially, strong tasting fish like anchovies, fish sauce, etc. Just not something probably the majority of people grew up with.
On that note, the easiest way to get your hands on some protease is to buy digestive enzymes sold as food supplements (most often they're made out of dried pork pancreas).
You also don't need much equipment: scales and an immersion circulator should do the trick.
Weeks later, the rotted fish stench just wouldn't fade from my book of Beethoven sonatas. I ended up throwing it away.
I imagine it is like the people who are sensitive to cilantro, thinking it tastes like soap.
I highly recommend avoiding going anywhere near them.
One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
A bit of stone ground mustard added to scrambled eggs is another culinary delight.
You also don't need much equipment: scales and an immersion circulator should do the trick.