Fish sauce fish sauce as a base. The Indonesian semi-solid fish paste or fermented krill "terasi", the Cambodian "prahok" and the Malay fermented krill brick "belacan" or budu from liquid anchovies are other popular variations of fish sauces. In Lao/Isan, it is called "nam pa". A chunkier, more aromatic version known as "padaek" is also used. The similar Philippine version common to Indochina is called "patis". "Patis", a by-product of "bagoong", is nearly always cooked prior to consumption, even when used as an accent to salads or other raw dishes. Patis is also used as an ingredient in cooked dishes, including a
Fish sauce briefly fermented has a pronounced fishy taste. Extended fermentation reduces this and gives the product a nuttier, richer and more savory flavor. An anonymous article, "Neuc-num", in Diderot and d'Alembert's 18th-century Encyclopédie, states: "It is said that Europeans become accustomed enough to this type of sauce". While there is no strict grading system for fish sauces, first-tapping, or first-pressing sauces are the most sought after. Some top brands are beginning to adopt the "Extra Virgin" designation and tout more artisan processes. Second-pass or volume sauces are easily identified as they have a thin, very watery consistency. Southeast Asian fish sauce