Shelf life of Nam Pla
I've got a half bottle of the stuff that's been on the shelf, capped but opened, for literally 15 years or more. Yeah, I use it all the time :>).
Is this something that was rotten at the factory and ain't gone get any more rotten and will last forever or do I ditch it and buy a little bottle for the recipe I'm going to try where I need a little bit?
15 years is a long time . . . but everyone tells me that nam pla "lasts forever." It's fermented, so I'll bet it's fine and at the least, it won't hurt you - just might not taste quite right at this point. The longest I've had a bottle is 2 years . . . .
If you hold the bottle up to the light fresh fish sauce will be a nice reddish brown shade. It has passed it's prime when it turns dark brown.