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
Soy sauce sauce"), and "guk-ganjang" (, "soup soy sauce"). The homebrewed variety is also called "jip-ganjang" (, "home soy sauce"). Depending on the length of aging, "hansik ganjang" can be divided into three main varieties: clear, middle, and dark. Korean Ministry of Food and Drug Safety's Food Code classifies "hansik-ganjang" into two categories by their ingredients. "Gaeryang-ganjang" (, "modernized soy sauce"), referring to varieties of soy sauces not made of meju, is now the most widely used type of soy sauce in modern Korean cuisine. The word "ganjang" without modifiers in bokkeum (stir-fry), jorim (braised or simmered dishes), and jjim (steamed dishes)