Join the discussion today. Fish sauce does not need to be refrigerated after opening unless you cook thai food very infrequently.
Read the must i refrigerate fish sauce in a bottle.
Do you refrigerate fish sauce. It can deteriorate in quality over an extended period of time due to chemical reactions resulting in color changes or the development of off flavors. An unopened bottle of fish sauce should easily last in good quality for a year after the best by date or 3 4 years after bottling. The best way to store fish sauce is in its original air tight container in a cool dark place like the pantry.
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Of course it will most likely keep its freshness for much longer. According to red boat again an opened bottle of fish sauce that s refrigerated should retain quality for at least a year. This is isn t to say fish sauce will always be good either before or after the use by date though you should always refrigerate it after opening.
Fish sauce should not be kept in the fridge as the salt will crystallize. Fish sauce already has a long production and fermentation time and it will sit just fine unrefrigerated. Refrigeration not needed common condiments that don t require refrigeration include soy sauce oyster sauce fish sauce honey and hot sauce.
In an article published at the takeout cynthia james at cornell university s cornell food venture center discusses how soy sauce and fish sauce have water activity that are controlled meaning that the water in the liquid condiments are very well bound to salt and other molecules. The label on my fish sauce says not to refrigerate it because salt crystals may form in cold conditions note that i am a big time advocate of refrigerating things and not one of those people who stores eggs and butter and soy sauce and vinegar at room temperature not that there s anything wrong with that. Discussion from the chowhound general discussion fish food community.
It may continue to ferment a bit and change slightly in flavor but it is still safe to eat. Store with the lid snapped shut in a cool place in your cupboard and keep the cap snapped tightly as exposure to air can turn the sauce darker in color and evaporation can intensify its saltiness. You do not have to refrigerate fish sauce.
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