Fish Sauce - The History of Cooking

Without the fishas you wouldn't necessarily taste somer some of those spices. There's the latin word temperal, and it's in the recipes a lot. With fish sauce just means ad enough, tasted to your taste. And we can go right to the heart of the problem now with pliny ause he defines garam as a combination of mackerel viscera and blood by association. Ledan got leodand gots from mackerel, lefter toer, from instructions,. We know it's left ferment for a time, and it produces this dark, pungent, very funky taste am.