STANDARD FOR FISH SAUCE-CODEX STAN 302-2011
1. SCOPE
This standard applies to fish sauce produced by means of fermentation by mixing fish and salt and may include other ingredients added to assist the fermentation process. The product is intended for direct consumption as a seasoning, or condiment or ingredient for food. This standard does not apply to fish sauce produced by acid hydrolysis.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Fish sauce is a translucent, not turbid liquid product with a salty taste and fish flavour obtained from fermentation of a mixture of fish and salt.
2.2 PROCESS DEFINITION
The product is prepared by mixing fish with salt and is fermented in covered containers or tanks. Generally, the fermentation process takes not less than 6 months.
Succeeding extractions may follow by adding brine to further the fermentation process in order to extract the remaining protein, fish flavour and odour. Other ingredients may be added to assist the fermentation process.
2.3 PRESENTATION
Any presentation of the product shall be permitted provided that it meets all requirements of this standard; and is adequately described on the label to avoid confusing or misleading the consumer.
