Fish sauce: Difference between anchovy extract and anchovy fish
Hi all. I was recently diagnosed with several food allergies (wheat, gluten, soy, dairy, peanut). Cutting soy sauce out was easy enough since I don't eat much of it and it's not regularly used in my flut
However, last night my mom made a tomato and beef stir-fry with Tiparos fish sauce, and I went to bed with a rash and woke up with a worse one. In looking at the ingredients, I'm suspicious of the "anchovy extract" as an ingredient.
In doing some Googling, I found the ingredients of some of the more common fish sauce brands:
Tiparos Ingredients: anchovy fish, water, salt.
Three Crabs Ingredients: anchovy extract, water, salt, fructose & hydrolyzed wheat protein.
Squid Ingredients: water, anchovy extract, salt, sugar.
Golden Boy Ingredients: anchovy extract, salt, sugar.
Tra Chang Ingredients: Ingredients: anchovy fish, salt, sugar.
Three Crabs brand was the brand of choice at our home, but obviously I will need to stay away from it from now on because of the hydrolyzed wheat protein, but what about the others?
It looks like Tra Chang is the only one that uses "anchovy fish" as an ingredient rather than "anchovy extract." Does anyone know more about the production of fish sauce? Is there a difference between "anchovy extract" and "anchovy fish"? Is there a difference or is it just a "toe MAY toe/ toe MAH toe" thing?
In the production of anchovy extract for fish sauce, are soy/wheat/gluten ingredients used?