What’s the difference? I always thought they were the same? No? Yes?
No. not the same. Oyster sauce is much sweeter. Fish sauce isn’t sweet, just salty. Both high sodium, I prefer the flavor of Oyster Sauce.
Oyster sauce is a thick, viscous sauce made from oysters. Fish sauce is a watery sauce made from anchovies.
Oyster sauce is a staple in the Chinese kitchen, while fish sauce is a staple in Thai and Vietnamese cooking.
My close friend is Vietnamese. I thought fish sauce was made by boiling the leftover fish parts and reducing it. I’ll ask her. Either way, it smells SOOOO gross but gives the food that little “extra.”
My understanding is that Fish Sauce is more of a flavor enhancer – something that adds depth to a dish – rather than something to be had alone. I suspect that Worcestershire Sauce (and the fermented anchovies that go into it) works in the same way.
A long time ago, a Filipino friend introduced me to fish sauce… there are many types. Here’s a link to the wiki article: http://en.wikipedia.org/wiki/Fish_sauce
When I tried the sauce for the first time, my good friend began telling me about history of its production. I’m so glad that didn’t scare me away; she painted a vivid picture of its production before machine presses were invented — the old fashioned human stomping with bare feet.
We have removed some unsatisfactory answers to terms and privacy.