Condiment

First Press Fish Sauce

S tier

First-press (long nhut, first extraction) is the liquor that runs from the ferment without extra brine washes: clearer, more floral-fish, less harsh salt. You put it on the table, not only in the wok. A few drops on grilled fish. Cooking-grade seconds are for the pot. The premium is wasted in a long braise.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

DippingFinishGrilled Fish

Traits

ClearerDropsFirst ExtractionFloral FishLess HarshNot The BraisePremiumTable Grade

History

1900VN

First extractions were reserved as table nuoc mam; later washes cooked.

2005

First-press labelling appeared on export premium fish sauces.

2018

Chefs used first press like a finishing vinegar—drops, not sloshes.