“And the most important role in the fish sauce process occurs on the boat with the salting of the fish. On each Red Boat label is 40° N, which refers to the number of grams of nitrogen in each liter. “A lot of chefs think of fish sauce as being salty and stinky. This fish sauce is not salty,” he says as he samples it from barrels. “You would think if you go into the belly of a fish sauce warehouse, the smell would be unbearable.

Source: Economic Times December 18, 2018 08:15 UTC