Is it really, esp. once mixed and cooked? Has anyone done blind studies on this?
I use Asian fish sauces in a lot of recipes but I'm skeptical I would be able to tell the difference between different fish sauces in the final dish.
I suspect this is indeed a very good fish sauce, what with the high-quality fish and fancy salt, and "artisenal" production. There are also very good asian fish sauces!
Im wondering if it would it be worth it to start adding it to my recipes. Also how does the taste differ from Oyester sauce?
Whether it's "usually" part of the recipe or not, if you like it, go for it!
Totally different thing than oyster sauce as I've seen oyster sauce.
I put fish sauce in lots of stuff, if it's good fish sauce it's really an umami boost.