Advisory

Fish sauce

Fish sauce is a rich source of protein and contains many important minerals and vitamins that are beneficial for human health. It is particularly rich in iodine, which is essential for the proper functioning of the thyroid gland and hormone production. Furthermore, it contains a significant amount of vitamin B12, which is necessary for the formation of red blood cells and the proper functioning of the nervous system. Fish sauce also provides a healthy amount of omega-3 fatty acids, which are known for their anti-inflammatory properties and ability to support heart health.

However, fish sauce is also high in sodium, which can contribute to high blood pressure and other health issues if consumed in excessive amounts. Therefore, people with hypertension or those prone to water retention should be cautious when consuming fish sauce. Additionally, some brands may contain monosodium glutamate (MSG) or other additives, which can trigger allergic reactions in some individuals.

Hello,
I would like to inquire about fish sauce as a seasoning. It should be made from the fermentation of fish, right? Would it also be a good substitute for salt?

The original process of producing fish sauces is based on the fermentation of fish and always contains a relatively high amount of salt. It can be used as an alternative to soy sauces, but be prepared for a somewhat different taste and a rather typical fishy odor. As with soy sauces, always consider the quality of fish seasonings in terms of potential additives (preservatives).

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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