Why Thais Use Squid Fish Sauce

Fish sauce in Thai cooking: the essence of Thai flavour

Fish sauce, known as “Nam Pla” in Thai, is a fundamental ingredient in Thai cuisine, and it’s often referred to as the “heart and soul” of Thai flavours. This amber-hued liquid is more than just a condiment; it’s a cornerstone of Thai cooking that imparts the depth and saltiness of a wide range of dishes.

Fish sauce has a long history in Thailand, dating back centuries. It is believed to have been introduced to the region by early traders from neighbouring Southeast Asian countries. Over time, fish sauce, and in particular, squid fish sauce have become an essential component in Thai cuisine, influencing the development of the distinct Thai flavour profile.

Why Thais choose Squid Fish Sauce

Squid Sauce embodies the very essence of Thai flavours. Crafted with meticulous attention to detail and time-honoured traditions, this fish sauce epitomizes the umami-rich, salty depth that defines Thai cooking. Made from select anchovies, squid and salt, it strikes the perfect balance, enhancing dishes with its distinct complexity without overpowering them.

What truly sets Squid Fish Sauce apart is its commitment to quality. Each bottle carries the authentic taste of Thailand’s culinary heritage, providing that unmistakable fishy undertone that elevates Thai dishes to perfection. It’s the secret ingredient that transforms a simple Pad Thai, Tom Yum soup, or Green Curry into an unforgettable culinary experience.

Squid brand fish sauce has been on Thai kitchen shelves since 1944, making it as much a fixture of Thai cooking as soy sauce is of Chinese. For those who seek authenticity and excellence in their Thai dishes, this fish sauce is the embodiment of tradition, quality, and the preferred choice of Thai people in Thailand.

How is Squid Brand fish sauce made?

Squid Fish sauce is traditionally made by fermenting fish, with salt. The mixture is left to ferment for several months to several years. During this process, enzymes break down the fish proteins, creating a liquid that is then strained and bottled. High-quality fish sauces like Squid Brand have a rich, complex flavour with hints of umami and saltiness.

The traditional Squid Brand fermentation process follows several careful stages. The fish are first cleaned, gutted, and sorted to ensure only the freshest specimens are used. They are then layered with salt in large wooden barrels or ceramic containers, where the salt acts as both a preservative and a catalyst for fermentation. The sealed barrels are left in a controlled environment for months to a year, during which natural enzymes and microorganisms break down the fish proteins, releasing amino acids and creating a liquid teeming with umami. Once fermentation is complete, the liquid is separated from the solid remnants using traditional wooden presses or modern mechanical methods, then filtered and bottled ready for Thai kitchens and dining tables around the world.

The nutrition behind fish sauce: why fermentation matters

Fish sauce is not just a flavour enhancer; it's a nutritionally dense condiment rich in amino acids, the building blocks of protein. A 100ml serving of quality fish sauce contains approximately 20–28g of protein, making it one of the most concentrated protein sources in cooking. But the real value lies in what fermentation creates.

During the months-long fermentation process, naturally occurring enzymes break down fish proteins into free amino acids (including glutamate, which triggers umami taste receptors on your tongue). This is why fish sauce makes other ingredients taste more vibrant without you adding more salt or spice. Additionally, fish sauce provides electrolytes (sodium, potassium) and B vitamins (niacin, B12) from the fermented fish, particularly if sourced from species rich in micronutrients.

Fermentation time matters nutritionally because longer fermentation means more protein breakdown and greater amino acid availability. Traditional Squid Brand, fermented for 12+ months, delivers more complex umami than quick-fermented varieties. The umami compounds (glutamates and nucleotides like inosinate) accumulate over time, creating a more sophisticated flavour with less reliance on salt for saltiness.

Anchovy species and regional sourcing: why origin matters

Not all anchovies produce equal fish sauce. The species used, the fishing region, and the fishing season dramatically affect the final product's flavour profile and nutritional content.

Squid Brand and most authentic Thai fish sauces use small anchovies from Thailand's coastal fisheries, particularly around the Gulf of Thailand. These species tend to have higher fat content than Vietnamese anchovies used in Vietnamese fish sauce (nuoc mam), resulting in a rounder, less sharp umami. Vietnamese fish sauce, made from smaller anchovies in the Phu Quoc region, often has a more pungent, salty profile: excellent for Vietnamese pho but sometimes too aggressive for Thai coconut curries.

On sustainability and supply chain transparency, premium fish sauce brands like Red Boat emphasize sustainable fishing practices and traceable sourcing. Squid Brand's long history in Thailand (since 1944) reflects established relationships with local fisheries, though specific sourcing practices vary by batch. When shopping, check labels for origin information; sauces listing specific regions (Thai Gulf, Phu Quoc, Koh Samui) indicate quality control, whilst generic "Made in Thailand" without specificity may indicate mixed or lesser-grade fish sourced for cost.

Using fish sauce effectively: intensity matching and dosing

Understanding fish sauce's intensity prevents the common mistake of over-salting or overshadowing delicate dishes.

Traditional fermented fish sauce (like Squid Brand) rates high on intensity: salty, umami-forward, with a distinctive fishiness that mellows when cooked into dishes. The key is knowing how much to use. For broth-based dishes like Tom Yum or Tom Kha, use 1–1.5 tablespoons per 4 servings; the large volume of liquid dilutes the intensity, and adding it early lets the flavours marry. For stir-fries and thick curries, 1–2 teaspoons per serving is enough, as less liquid means the fish sauce concentrates, so add it in the middle-to-late stages. For dipping sauces and pastes, start with ½ teaspoon and taste, since they are consumed undiluted and even small amounts create pronounced flavour. For steamed or grilled fish, use sparingly (¼–½ teaspoon mixed with lime juice and chilli), as delicate proteins are easily overpowered and fish sauce here acts as umami seasoning rather than the main flavour.

There is also an important difference between raw and cooked fish sauce. Tasting it straight from the bottle reveals an aggressive, pungent flavour. The same sauce added to a hot curry and simmered for 5 minutes transforms into a subtle depth that enhances without announcing itself. This happens because heat slightly volatilizes the most pungent compounds whilst allowing the umami (glutamate) to integrate into the dish's overall flavour profile.

Storage and flavour evolution: the chemistry of ageing

Fish sauce continues to ferment subtly even after bottling, and storage conditions directly affect how it tastes over time.

Store fish sauce in a cool, dark place (not in direct sunlight) at temperatures between 13–20°C. Ambient kitchen temperature is acceptable if your kitchen doesn't exceed 25°C regularly. Unlike wine, fish sauce does not improve significantly with age because the fermentation process mostly completes before bottling. Heat and light accelerate oxidation, which can dull the umami and increase saltiness perception.

An unopened bottle of Squid Brand can last 3–5 years with minimal flavour change if stored properly. Once opened, the bottle is exposed to air, which can cause slight oxidation over 6–12 months. The umami compounds remain stable, but volatile aromatic compounds that give fish sauce its complexity may diminish slightly, making the sauce taste more one-dimensional and salty. If your fish sauce tastes unusually harsh or salty after several years, it has likely oxidized; it's still safe to use, but a fresh bottle will deliver better results.

Many cooks refrigerate fish sauce to slow oxidation, but this is not necessary. Fish sauce's high salt content (25%+) acts as a natural preservative, and refrigeration won't harm the sauce but isn't required unless your kitchen regularly exceeds 30°C or you live in a humid climate where condensation inside the bottle might introduce contaminants.

FAQ about fish sauce