What is the Difference Between Fish Sauce and Oyster Sauce

Fish sauce and oyster sauce are two types of ingredients common in cuisines like Chinese, Thai, and Vietnamese. Both add saltiness to food. Although many people use fish sauce and oyster sauce as substitutes for each other, they are not the same.

What is the difference between fish sauce and oyster sauce? Fish sauce is thin and watery, whereas oyster sauce is thick. Moreover, oyster sauce doesn’t taste fishy, unlike fish sauce.

Key Areas Covered

1. What is Fish Sauce 
     – Definition, Features
2. What is Oyster Sauce
     – Definition, Features
3. Similarities Between Fish Sauce and Oyster Sauce
     – Outline of Common Features
4. Difference Between Fish Sauce and Oyster Sauce
     – Comparison of Key Differences
5. FAQ: Fish Sauce and Oyster Sauce
     – Answers to Frequently Asked Questions

Key Terms

Fish Sauce, Oyster Sauce

What is Fish Sauce

Fish sauce is a liquid seasoning made by fermenting small fish with salt. Fish sauce production involves layering fish and salt in a big container. Over time, the salt draws out liquid from the fish, and natural enzymes start fermentation, which breaks everything down into a rich, savory sauce.

Historically, fish sauce has been made from different kinds of fish and shellfish. Sometimes, the whole fish was used, while other times, just blood or organs of fish were used. These days, most fish sauces use simple ingredients—just fish (like anchovy, shrimp, or mackerel) and salt. Some versions also include herbs and spices for extra flavor. The fish-to-salt ratio usually falls between 10% and 30%. The mixture is generally left to ferment in sealed containers for months or even years.

The main purpose of fish sauce is to add saltiness. It also brings out a deep umami flavor. It’s used while cooking or as a finishing touch. It’s also a major ingredient in many dipping sauces. Although some consider soy sauce a vegetarian substitute, the two have very different tastes. Fish sauce is commonly used in cuisines from Thailand, Vietnam, Laos, and the Philippines.

What is Oyster Sauce

Oyster sauce is a thick, savory condiment used in Chinese, Vietnamese, Thai, Malay, and Khmer cuisine. It’s made by cooking oysters until their natural juices caramelize into a dark, rich sauce. These days, to speed up production, many commercial versions use oyster extracts mixed with salt, sugar, cornstarch, and caramel coloring.

Oyster sauce has a salty, slightly sweet flavor. Although it’s made from oysters, it doesn’t taste fishy. You can use it straight from the bottle as a dipping sauce or dressing, though its thick consistency makes it better suited for heartier ingredients. If needed, you can thin it out with soy sauce or mirin. You can also use it as a dressing, for dipping, and in marinades, stir-fries, and soups.

Similarities Between Fish Sauce and Oyster Sauce

1. They are mainly used to season food by adding saltiness.
2. They give dishes a deep, savory flavor that improves the overall taste.
3. Both are common in Chinese, Thai, Vietnamese, and other Southeast Asian dishes.
4. They help bring out the flavor of meats, vegetables, and noodles.

Difference Between Fish Sauce and Oyster Sauce

Definition 

• Fish sauce is made from fermented fish and salt. Oyster sauce, on the other hand, is made by simmering oysters or using oyster extract with added sugar, salt, and thickening agents.

Texture

• Fish sauce is thin and watery, whereas oyster sauce is thick and syrupy.

Color

• Fish sauce is light brown to reddish-brown, while oyster sauce is dark brown to almost black.

Taste

• Fish sauce is very salty and has a strong umami flavor with a fishy aroma. Oyster sauce is salty but also slightly sweet, with a milder umami taste and no fishy smell.

FAQ: Fish Sauce and Oyster Sauce

1. Can you substitute fish sauce for oyster sauce?

Although fish sauce isn’t a perfect substitute for oyster sauce, you can use it in some recipes. Fish sauce has a much thinner consistency and a stronger, fishier taste compared to the rich, slightly sweet flavor of oyster sauce.

2. Which is better, oyster sauce or fish sauce?

This might depend on the recipe or dish. Oyster sauce is better for stir-fries and rich, savory dishes, while fish sauce is great for adding saltiness and umami to soups, dressings, and marinades.

3. What can I use if I don’t have fish sauce?

You can use soy sauce as a substitute for fish sauce. For a closer match, mix soy sauce with a little lime juice or anchovy paste to add some umami. Worcestershire sauce can also work in some recipes.

4. Can I use oyster sauce instead of fish stock?

Oyster sauce is too thick and rich to directly replace fish stock, but you can mix it with water or broth to add a similar umami flavor.

5. What is fish sauce used for?

Fish sauce is used to add saltiness and umami to dishes. It’s common in soups, stir-fries, marinades, dipping sauces, and dressings, especially in Southeast Asian cooking.

Reference:

1. “Fish Sauce 101.” Hot Thai Kitchen.
2. “What is Oyster Sauce?” Food Network.

Image Courtesy:

1. “Sauce de poisson” By Assassas77 – Own work (CC BY-SA 4.0) via Commons Wikimedia
2. “OysterSauce2” By Gossipguy – Own work (CC BY-SA 3.0) via Commons Wikimedia