How to use 200ml of fish sauce in a month...

[HustleRussell]

...and other kitchen mysteries.

Why are ‘once opened’ guidelines so rubbish and how do I know when a product like fish sauce is bad- cos it ain’t ‘when it starts to smell pungent’

[Puggit]

We just binned a whole litre of the stuff. Sat in the fridge, and in our house of 4 I'm now the only non-veggie/vegan.

Ugh...

[HustleRussell]

It’s annoying. We’re all trying to avoid waste. Surely a product like this which is primarily salt can safely sit for, what- 4 months or more without deteriorating in any appreciable way?

[HustleRussell]

I exceed a lot of best before and use by dates without issue but with a product like this, the use within date is so ridiculously inappropriate that you are going to grossly exceed it and it’s impossible to know when it would ever get to the point that it won’t taste right or might make somebody sick.

[bristolbaron]

Freeze it into ice cubes the size of the amount you generally use for cooking!

[Cotty]

Or why don't they sell things in smaller portions. Sometimes I want some tomato ketchup, brown sauce etc but as I live alone I don't want a 500g bottle. I would happily buy a few sachets, say 10 at a time.

[Wadeski]

If you use it in the quantities they do in its country of origin, 200ml of the stuff would last about a week!

You can make the classic Thai "everything dressing" by mixing 2/3rds parts fish sauce to 1 part lime juice, with as many chopped Thai chillies as you dare. You can make up a whole batch in the fridge and keep for a few weeks. The longer it sits in the fridge, the spicer it gets! Tastes great splashed on rice, salad, pork chops, stir fry....

[HustleRussell]

Wadeski said:

If you use it in the quantities they do in its country of origin, 200ml of the stuff would last about a week!

You can make the classic Thai "everything dressing" by mixing 2/3rds parts fish sauce to 1 part lime juice, with as many chopped Thai chillies as you dare. You can make up a whole batch in the fridge and keep for a few weeks. The longer it sits in the fridge, the spicer it gets! Tastes great splashed on rice, salad, pork chops, stir fry....

Good idea! I worked out there for a year and a half, little dishes of the stuff were everywhere. Assumed it was fish sauce with chillies but didn't know about the lime. Never quite managed to figure out whether I definitely liked it or not.

[Mobile Chicane]

The stuff is so salty it lasts forever.

I've had a batch on the go for a few years now, and haven't died any time I've used it.

It is stored in the fridge though, and decanted into a clip-top bottle. The oem all leak.

[Trustmeimadoctor]

This is why we now use the gousto yes we pay slightly more but we don't end up with a bottle of fish sauce sat there error fermenting for years

[Murph7355]

Mobile Chicane said:

The stuff is so salty it lasts forever.

I've had a batch on the go for a few years now, and haven't died any time I've used it.

It is stored in the fridge though, and decanted into a clip-top bottle. The oem all leak.

This more or less.

Only we keep it on the OEM bottle - never had one leak (soy bottles are a different kettle of fish!). And I don't bother putting it in the fridge.

Edited to add, where it's stored in our pantry is out of direct sunlight and cooler than room temp.

Edited by Murph7355 on Thursday 8th October 20:28

[Lardydah]

Mobile Chicane said:

The stuff is so salty it lasts forever.

I've had a batch on the go for a few years now, and haven't died any time I've used it.

It is stored in the fridge though, and decanted into a clip-top bottle. The oem all leak.

Agreed, but I don't even bother to keep it in the fridge. It sits next to the soy/sesame/mirin/rice wine vinegar on the kitchen side.

[Trustmeimadoctor]

I misread mirin/rice as ricin did wonder why you had that on your kitchen side