Have you ever tried to eat a delicious, juicy grilled-cheese sandwich, but your fridge is stocked full of food that you really don’t want to waste room in your fridge for? That was probably the case for many of our readers, since a typical American fridge only has a cold-storage bank of about 40 pounds and a few gallons of space that you can use to store food. While it is nice to have lots of space in the fridge, you really don’t need it all if you overuse it. Before you know it, you’ll have expired food and spoiled drink in there, attracting insects and making you and your family sick.
Why Are There Only Four Types Of Fish Sauce?
It is well-known that fish sauce is highly perishable, and it only lasts for about a year before going bad. Unless you use it right away, it is best to keep it in the fridge and consume it as quickly as possible. It would be best to buy it in small quantities and use it as needed so that you are not forced to throw it away when it goes bad. Due to its high perishable nature, there are basically only four types of fish sauce that you can buy and use effectively: black (best used within two weeks of purchase), red (good within a few days of purchase), yellow (good within a few days of purchase) and organic (best when stored in a cool, dark place).
When Does Fish Sauce Go Bad?
Fish sauce is extremely perishable and goes bad extremely fast, especially if it is not stored properly and at the right temperature. Expired food and drink are sometimes called “off-flavors” or “off-odors” which can be pretty alarming once you identify them. These impurities form when fish sauce comes in contact with certain foods or drinks (mostly alcohol-based) and can permanently damage your health. The faster you consume food, the faster you putrefy it, and the worse it is for your health. However, the longer you leave it in the fridge, the more nutrients it will retain.
How Long Does Fish Sauce Last?
Depending on the type of fish sauce and where you purchase it from, how long it will last will vary. For example, the clear liquid kind doesn’t keep as long as the thick, brown kind. If you are lucky enough to find it in a supermarket’s freezer section, it will last longer because it is frozen and thus not as prone to going bad as in the regular fridge. Unfortunately, not all supermarkets are created equal, and sometimes the freezer section is lacking in quality and may contain ice crystals that cause havoc to any food that you try to store there. So, in that case, it would be best to keep your fridge stocked with the liquid kind so that you can easily access it when needed.
How Do I Store Fish Sauce?
The best way to store fish sauce is in the fridge. If you leave it out at room temperature, it will separate and become unusable. You should be aware of this before you leave it out for too long, since there is usually no way of knowing how long it will take for the sauce to go bad once you remove it from the fridge.
What Are The Different Flavors Of Fish Sauce?
Besides the fact that there are only four basic flavors of fish sauce available, there are also many different varieties that are available, each containing different ingredients and having its own unique taste. These can be quite exciting to experiment with and are usually an upgrade from the traditional kind, even if it is only a slight one. One good example of this is the soy-based variety, which is usually more expensive than the standard kind but has a much higher flash point, or the temperature at which the oil begins to smoke or fume. Experimenting with different kinds may be a fun way to discover new tastes but it can also be dangerous because you may end up with an explosive oil that is difficult to clean up should it accidentally ignite in your home or place of business. If this ever happens, you will have an expensive and time-consuming clean-up process to deal with; not to mention the health implications that can result from significant oil inhalation. Therefore, it is essential to research the properties of each type of fish sauce before use and to keep all containers well-stored in a cool, dark location, out of the reach of young children and animals, to ensure that each variety retains its unique taste.