Mutsu Fish Sauce

Fish sauce, originally from regions like Fujian and Guangdong, is a staple seasoning in both Fujian cuisine and Southeast Asian dishes. In Matsu’s Siwei Village on Nangan Island, the Wang family continues to craft fish sauce using traditional methods, fermenting it for over seven years. Once a common condiment in Matsu, fish sauce is made by combining small fish with salt in precise ratios, then undergoing a long process of curing, sun-drying, and slow cooking. It can be used as a substitute for table salt, bringing with it an added layer of ocean-infused umami. It’s a versatile ingredient—ideal for steaming fish or meat, or for use in cold dishes. In traditional Matsu cuisine, it’s often served as a dip for braised pork knuckles; just a few drops are enough to deliver a rich, savory punch.