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FISH SAUCE
BENEFITS
Fish sauce - the salt of Thailand
Adding salt to food brings up the other flavours, but by adding fish sauce you get a deeper and rounder taste as well.

Most often it's made from anchovies and sardines, which contain omega-3.

Fish sauce is also full of proteins, vitamins and minerals.
Proteins are required for the structure, function, and regulation of the body's cells, tissues, and organs.
Vitamins and minerals boost the immune system, support normal growth and development and help cells and organs do their jobs.
Omega-3 benefits your heart health.
Studies found that patients supplementing with fish oils markedly reduced their risk of another heart attack, stroke, or death. 
American medical researchers reported that men who consumed fish once or more every week had a 50 percent lower risk of dying from a sudden cardiac event than do men who eat fish less than once a month.
Studies have also shown that omega-3 fats are anti-arrhythmic (preventing or counteracting cardiac arrhythmia), anti-thrombotic (prevents thrombosis or a blood clot within a blood vessel), anti-atherosclerotic (preventing fatty deposits and fibrosis of the inner layer of your arteries), and anti-inflammatory (counteracting inflammation – the heat, pain, swelling, etc).

In Thai cuisine, FISH SAUCE has an important role.
Most of the curries cooked in our restaurant use FISH SAUCE.
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