The article explains the significant differences between fish sauce and eel sauce, highlighting that there are at least 14 types of fish sauces worldwide. Chef Shirley Chung emphasizes that fish sauce is a fermented product primarily used as a seasoning, offering a salty umami flavor. In contrast, eel sauce is a thicker condiment typically used for grilled eel, providing a sweet and savory taste. Chung strongly advises against substituting one for the other due to their unique flavor profiles and applications in cooking.
Fish sauce is a base sauce made with fermented anchovies, it's naturally salty and pungent, thin like soy sauce, and it adds umami to a dish.
Eel sauce is traditionally for grilled eel and has a thicker glaze consistency, offering sweet and savory notes, unlike the pungent flavor of fish sauce.
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