I recently purchased BLiS Fish Sauce and noticed the expiration date is 2/2016; any recipe suggestions/uses to use this prior to its expiration date?

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24 Comments

Kristen W. August 19, 2015
VERY good point, Uncle Jess!
 
Uncle J. August 19, 2015
How could you tell that fish sauce had gone bad? ;^)
 
Susan W. August 19, 2015
Lol. Such a good point. According to Red Boat, who answered lots of questions on Amazon, it doesn't go bad, but they say refrigerate for long term storage or it loses it's flavor profile.
 
Lauren K. August 19, 2015
We reached out to BLiS on your behalf, and they let us know that the fish sauce is safe to use well past the expiration date, as it is a fermented product. Our contact said she would feel safe using it at least 2 years after, if not longer!

Fortunately, once you begin using it, you'll probably find ways to add it to many more dishes than you expected...some of my favorites are below in a collection I started for myself:
https://food52.com/collections/1412616-what-would-you-do-with-fish-sauce

Have fun cooking with it!
 
HalfPint August 19, 2015
@Lauren, did the contact say anything about refrigeration?

My Viet mother never refrigerated the fish sauce, always kept it at room temp in pantry cabinet. But I have seen and heard advice that one should always refrigerate fish sauce so that it doesn't "go bad". Can't recall that fish kept at room temp ever went "bad" or developed weird/off flavors or odors.
 
Susan W. August 19, 2015
Half pint, my Red Boat says refrigerate after opening, so I do. It only has anchovy and sea salt. It seems like between the fermentation and salt, it would be fine, but maybe it's also to slow/stop the fermentation which is why I refrigerate my sauerkraut and Kombucha. I also refrigerate my special artisan soy sauce and tamari.
 
Lauren K. August 19, 2015
@HalfPint, she didn't—but I've read many places that it's not necessary (similar to your experience), and some other places that it’s recommended. Some cooks seem to find it crystalizes in the fridge, depending on the brand, but other people prefer it in there just to really stabilize the temperature it's kept at. I do know that some high-quality fish sauces, such as Red Boat (BLiS’ quality falls into this category as well) do recommend keeping it in the fridge—so I'd say it wouldn't hurt, and the crystallization isn't the end of the world, if it happened at all.
 
Jan W. August 19, 2015
That would be a sell-by date or 'best buy' date for retailers inventory management purposes, not to advise consumers. If you store it in the fridge after opening, it should last long past February 2016.

These recipe suggestions sound great though!
 
Phillie F. August 28, 2015
Thank you!
 
Phillie F. August 28, 2015
Thank you!
 
Kristen W. August 17, 2015
You could portion out and freeze a big batch of the ubiquitous Vietnamese condiment nuoc cham (fish sauce, lime, sugar).
 
Phillie F. August 17, 2015
Thank you so much for taking the time to assist me!
 
TobiT August 16, 2015
A couple years ago the NYTimes ran a great recipe for Vietnamese flank steak that, as I recall, uses quite a bit of fish sauce. I've also used the marinade with grilled salmon. Just search for Vietnamese flank steak.
 
Susan W. August 16, 2015
Is this the one? Sounds really good.
http://cooking.nytimes.com/recipes/1015080-vietnamese-steak-with-cucumber-salad
 
TobiT August 19, 2015
This is the one, Susan W! Delicious and easy.
 
Phillie F. August 17, 2015
Thank you so much for taking the time to assist me!
 
Phillie F. August 28, 2015
Thank you so much for your prompt response!
 
Phillie F. August 28, 2015
Thank you so very much for your answer.

 
lloreen August 16, 2015
It's good in a meat marinade if you are looking for a Thai/Vietnamese flavor. 2 tbs Fish sauce, 3 tbs honey, 1 tsp garlic, 1 tsp lemon grass, tbs soy sauce makes a great marinade for chicken or pork on the barbecue.
 
Phillie F. August 18, 2015
Thank you so much for taking the time to assist me!
 
Susan W. August 16, 2015
That's a pretty quick expiration. Fish sauce is used in small quantities. I've had my Red Boat for at least 4 months and it says "best before 10/2017". Does yours actually expire? Here are a few of my favorites.
http://paleoleap.com/korean-style-chicken-wings/

http://www.foodandwine.com/recipes/thai-chicken-with-hot-sour-salty-sweet-sauce

http://www.onceuponachef.com/2014/07/thai-minced-chicken-lettuce-cups.html

http://cooking.nytimes.com/recipes/1016865-vietnamese-lemon-grass-beef-and-noodle-salad-bun-bo-xao

http://vietworldkitchen.typepad.com/blog/2007/07/lemongrass-chil.html

I'm hungry now. :)
 
Phillie F. August 18, 2015
Thank you so much for taking the time to assist me!
 
Uncle J. August 16, 2015
Per Michael Ruhlman's suggestion, I have been experimenting with adding fish sauce when I would normally add salt. It works great with meat, eggs, bitter greens, vinaigrettes, grains, etc. Not just for Asian food. Just keep it near the stove and it will go in no time.
 
Phillie F. August 18, 2015
Thank you so much for taking the time to assist me!
 
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