FISH SAUCE - an Asian Condiment with the Umami flavor to add a savory taste to most food dishes.

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.  It is used as a staple seasoning in Asian cuisine. Some variety of fish sauces have been used in the West since the Roman times. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. The umami flavor in fish sauce is due to its glutamate content.

Umami a word of Japanese origin is often translated as pleasant savory taste. It is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth. By itself, umami is not palatable, but it makes a great variety of foods pleasant, especially in the presence of a matching aroma. Like other basic tastes, umami is pleasant only within a relatively narrow concentration range.

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