Roman salting plants processed fish so thoroughly that researchers struggle to identify the species once used in ancient ...

DNA from a Roman salting site in Spain reveals sardines were the key fish used in garum, the famous sauce rooted in Greek and ...

Fish sauce is an essential ingredient in a Southeast Asian cuisine, but it has a whole host of other culinary uses too. Here ...

Mangled bones found at a one-time manufacturing facility pinpoint species used to make a quintessential condiment.

One of soy sauce’s main forerunners was a flavorful Chinese paste known as jiang, which emerged before 256 B.C. and was made with fermented meat, fish or grain.

During the scorching summer heat embrace the cooling Bengali dish Panta Bhaat or fermented rice. Read on to learn how to make ...

Ingredients 200 g fermented fish "mam ca linh", 8 oz. 200 g fermented fish "mam ca sac", 8 oz. 2 tbsp minced garlic 2 tbsp shallot, thinly sliced 2 tbsp lemongrass, minced 200 g pork belly, thinly ...

Pour water to a depth of about 3cm (1¼in) into a wok and place it over a high flame. When the water boils, put a metal rack with low feet in the wok, and place the dish holding the fish on the rack.

The recipe for khao thom from Chutatip “Nok” Suntaranon’s cookbook, ‘Kalaya’s Southern Thai Kitchen,’ features shrimp and fish in a rice porridge.