Can you leave out fish sauce?

By Dr Anny Manrich (PhD)

Page last updated: 03/21/2023 | Next review date: 03/21/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In this article, we will answer the following question: Can you leave out fish sauce? We explain how fish sauce is made so that you understand better why it has such a long shelf life.

Can you leave out fish sauce?

There are more than 2,800 fish sauce production facilities in Vietnam, which has been producing more than 200 million liters per year, worth over VND 4,800 billion. However, Vietnam’s fish sauce exports account for only about 3–5% of the production. The leading cause of the current low export volume is that there are no well-established brands of Vietnamese fish sauce overseas (1).

You can leave out fish sauce up to a few years, it is not mandatory to refrigerate it once opened. Unlike ketchup or mustard, fish sauce or soy sauce has a much longer shelf life. Fish sauce can last up to 2/3 years.

The soy sauce, when unopened, lasts about 3 years, according to the USDA (2). Refrigeration ensures that commercial sauces and condiments stay fresh for a longer period of time. Shelf-stable commercial soy sauce and teriyaki sauce are safe when stored at room temperature after opening. Quality, not safety, is the reason the labels on these products suggest that they be refrigerated after opening. The soy sauce is already fermented and for this reason, does not require refrigeration. Fermented foods last much longer and are less likely to spoil over time. However, if you plan to keep it for longer than a year, refrigerating may be your best option. While fish sauce is not completely fermented, it has a long shelf life.

Among the sauces that you must refrigerate after opening are (2):

Black bean sauce
Hoisin sauce
Oyster sauce
Plum sauce
Sweet and sour sauce.

How is fish sauce made?

The fish sauce is an aromatic liquid, with a salty, reddish-brown taste. It is one of the basic ingredients of Thai cuisine (it is also widely used in Laos, Cambodia, Vietnam). Playing the role of salt in Western cuisine, or soy sauce in Chinese cuisine, the good quality fish sauce adds a special flavor. Basically, without fish sauce, Thai cuisine would not be the same.

Called “Nam plah”, or “nam pla”, in Thai (literally means “fish water”), fish sauce is actually the juice extracted from fish meat, through a long process of salting and fermentation. Small fish are generally used, which do not have a special commercial value. For the sauce to have a special aroma and taste, the fish must be very fresh.

As soon as the fishing boats return with their catches, the fish is cleaned and drained, then mixed with sea salt. It is transferred to large earthen vessels, the bottom of which is covered with a layer of salt; a layer of salt is also placed on top of the fish.

The heavy, wooden lid that covers the barrel is additionally heavy with stones, or weights, to prevent the fish from floating above the liquid that forms during fermentation. While the salting process is going on, the hydrolysis of fish tissues by fish gut enzymes provides the necessary nutrients for bacterial fermentation to begin. The length of time that is needed for the full flavor of fish sauce to develop varies from 8 to 18 months (3).

After the fermentation process, the liquid is removed from the vessels, preferably through a mouth at the base of the vessel, thus being forced to pass through the remaining layers of fish. The juice is strained, and the sediments are removed.

The finished product is 100% fish sauce of the best quality, first hand. The intermediate qualities, the second and third hand, are obtained by adding brine that covers the fish left in the dishes; leave to stand for 2-3 months each time, then filter before bottling.

Finally, the remaining fish is boiled with salt water, then strained, producing the poorest quality of the fish sauce. The aroma and taste are getting weaker and weaker as the quality of the sauce decreases. Therefore, some top-quality quantities are added in the lower grades to improve them.

Salting techniques have been improved from the traditional methods. Salting by hand is being replaced by the machines. The types of machines often used in fish sauce factories are either cascade type or drum mixer type. Salting by hand can be very slow due to the small amount of fish that can be salted at any given time in order to make sure that all fish is salted uniformly. Fish may be spoiled before salting is complete. Salting and mixing machines can speed up the process. New fermentation tanks equipped with a recycling system are now under testing at commercial scales. It is claimed that this new technique will cut the production time by more than half and that fish sauce can be produced under full hygienic control (3).

Fish sauce not only works wonders in Southeast Asian dishes but is also very healthy. It contains many proteins (about 10%) and the full range of amino acids needed by the body for growth and regeneration; it also has a rich content of vitamins, especially B12, and other natural nutrients (calcium, phosphorus and iron) (3). It is much healthier to use fish sauce instead of salt, or fish sauce mixed with hot peppers instead of salt and pepper.

Few know that fish sauce, in fact, has Mediterranean origins. The Romans especially appreciated this salted fish extract, probably varieties such as anchovies, which they called “garum”, or “liquamen”; many gave this liquid magical powers!

Although they forgot it in time, the Romans were right: the fish sauce is really magical. Somewhat unappetizing in flavour, when added to food it radically transforms them. I have never eaten anything tastier, lighter and more flavorful than Southeast Asian food!

Fortunately, it is found on the market, in almost all supermarkets and is not expensive. Overcome prejudices and use it: it will give you magical powers in the kitchen!

Other FAQs about Sauces which you may be interested in.

Does Worcestershire sauce have to be refrigerated after opening?

Does Thai fish sauce taste fishy?

Final thoughts

In this article, we answered the following question: Can you leave out fish sauce? We explained how fish sauce is made and why it has such a long shelf life.

The bottom line is that fermented foods last much longer and are less likely to spoil over time. However, if you plan to keep it for longer than a year, refrigerating may be your best option. While fish sauce is not completely fermented, it has a long shelf life.

If you have any questions or comments on the content, please let us know.