Fish sauce lowers salt, retains flavour

Cooks, chefs and food manufacturers alike face the challenge of developing recipes that reduce sodium while retaining flavour. Consumers typically describe reduced-sodium foods as lacking in taste and flavour.

A study has appeared in the Journal of Food Science, published by the Institute of Food Technologists (IFT), which found that Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by 10–25%, while still maintaining the perceived deliciousness, saltiness and overall flavour intensity.

Fish sauces are a standard condiment in many Southeast Asian cuisines, adding a umami element to foods. Fish sauce is made by combining sea salt and long-jawed black anchovies in large vats to slowly ferment for 8–12 months, during which the protein breaks down to free amino acids and increase the umami taste.

The researchers from Taylor’s University in Malaysia showed that fish sauce may be used as a partial substitute ingredient for salt as a means to reduce sodium content in food, without diminishing palatability. The results could assist chefs and food manufacturers to create foods lower in sodium content that would meet the needs of consumers, healthcare providers, governmental organisations and consumer advocacy groups, without compromising taste.