Fish sauce are made with anchovies, mackerel, scabbard fish and salt. The bigger the fish, the more mercury you might expect, especially if predator fish like scabbard fish. They do not have any additives like sugar, hydrolyzed protein, or preservatives. Vietnamese prefer sauces without a strong smell, and transparent with a deep golden amber color. "First press" fish sauce, meaning the sauce is bottled from the first time the fermenting barrels are drained, also indicates quality. Lastly, when measuring the nitrogen level of fish sauces (N), most fish sauce on the market falls within the mid 20N range. Anything over 30N is
Wine sauce vinegar, wine, onion, sugar and spices, such as bay leaf, cinnamon, clove, allspice, ginger, nutmeg and pepper, after which is rests to allow time for the ingredients to incorporate their flavors. Afterward, the sauce is strained and used to marinate the herring. Additionally, plain wine itself without any further preparation may be used as a sauce on foods, such as on pears or on desserts such as ice cream. Wine sauce Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of