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Reduce Sodium In Cooking By Adding Fish Sauce

February 23, 2016: 12:00 AM EST
Adding Vietnamese fish sauce to foods like chicken broth reduces the amount of sodium chloride by as much as 25 percent without loss of salty flavor, according to a study by Malaysian scientists. A standard ingredient in Asian cuisines, fish sauce adds umami flavor to foods. The researchers found that fish sauce can partially substitute for salt in tomato sauce, coconut curry, etc., to cut sodium without diminishing palatability. The researchers said chefs and food manufacturers could create foods lower in sodium content that would meet the requirements of consumers, healthcare providers, governmental organizations, and consumer advocacy groups without compromising taste.
Hue Linh Huynh et al., "Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties. ", Journal of Food Science, February 23, 2016, © Institute of Food Technologists
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