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Do you refrigerate fish sauce and does it need to be refrigerated?

The title says it all. I always refrigerate fish sauce once it is opened and my sister says it is completely unnecessary.

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  1. No, and no. The label on my fish sauce says not to refrigerate it, because "salt crystals may form in cold conditions." Note that I am a big time advocate of refrigerating things, and not one of those people who stores eggs and butter and soy sauce and vinegar at room temperature (not that there's anything wrong with that).

    1. I've never refirgerated my fish sauce, but for some reason I always refrigerate soy and other sauces. I'd like to know it it's really necessary.

      http://burghfeeding.blogspot.com/

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      1. re: Burghfeeder

        No. And I don't know of any type of Asian-style sauces that *need* refrigeration.

      2. I have never refrigerated it, reasoning being: what's the point when you consider how it's made?

        1. At the rate I use fish sauce, 2 or 3 tablespoons twice a month in soups for starters, I go through a bottle rather quickly. This bottle of Red Boat I just bought doesn't say to refrigerate, but does have a "Best By" date, so I did think about sticking it in the fridge, but space is too valuable in there.

          In the cro-magnon period, when I used fish sauce sparingly, I did store it in the fridge, but it took something like 5 years for salt crystals to form in the bottom of the bottle. YMMV.

          1. When you are wondering what items to refrigerate think about the millions and millions of people who have not, over hundreds of years, had any form of refrigeration. That would include most of Asia. So don't worry about leaving soy and fish sauce on the counter.