Should I Refrigerate Fish Sauce?

Fish sauce has a long production and fermentation time, and it may be stored at room temperature. It may ferment further and change flavor little, but it is still safe to eat.

Do you refrigerate opened fish sauce?

Fish sauce can be stored similarly to teriyaki or soy sauce. You can keep the bottle in the pantry or kitchen, at room temperature or slightly below, as long as it is unopened. Make sure it’s out of direct sunlight and heat, as they can degrade the sauce’s quality.

After you’ve opened the bottle, ensure sure it’s always tightly sealed. For the greatest quality, Red Boat Fish Sauce recommends storing it in the refrigerator after opening.

Because this condiment (like soy sauce) includes a lot of salt, it won’t go bad if you leave it out at room temperature for a day or a week. Or, for that matter, a month.

However, chilling it in the fridge will make it last longer, so it’s entirely up to you where you keep it.

How long can you keep fish sauce after opening?

  • What is the shelf life of fish sauce? The exact answer is very dependent on storage conditions; to extend the shelf life of fish sauce, keep it in a cool, dark cabinet away from direct heat and sunshine.
  • At room temperature, how long does unopened or opened fish sauce last? Fish sauce, whether unopened or opened, will normally keep for 3 to 4 years at room temperature if properly maintained.
  • When not in use, keep the container tightly closed to extend the shelf life of the fish sauce.
  • Is it okay to use fish sauce after the “expiration” date printed on the package? Yes, as long as it’s stored properly and the package isn’t damaged. Commercially packaged fish sauce will usually have a “Best By,” “Best if Used By,” “Best Before,” or “Best When Used By” date, but this isn’t a safety date; rather, it’s the manufacturer’s estimate of how long the fish sauce will stay at peak quality.
  • How can you know if your fish sauce is still edible? Fish sauce loses its flavor with time and should be thrown if it acquires an off odor, flavor, or look.

Do sauces really need to be refrigerated?

Refrigeration isn’t required. Soy sauce, oyster sauce, fish sauce, honey, and spicy sauce are examples of condiments that don’t need to be refrigerated. Vinegars and olive oil (kept in a cool, dark area) are pantry staples, according to Feingold; coconut oil, on the other hand, should be kept out of the fridge because it hardens at below room temperature.

What happens if you don’t refrigerate fish sauce?

Fish sauce has a long production and fermentation time, and it may be stored at room temperature. It may ferment further and change flavor little, but it is still safe to eat.

How can you tell if fish sauce has gone bad?

This isn’t to claim that fish sauce is always good, whether it’s before or beyond the expiration date (though you should always refrigerate it after opening). Its quality might decline with time as a result of chemical interactions, resulting in color changes or the development of “off” flavors. Mold or yeast may form on the interior surface or lip of the bottle when there is extra moisture and less salt on rare instances. These growths are mostly harmless, but as with any meal, if it looks, smells, or tastes unusual, it should be discarded.

Bob Hutkins, Professor of Food Microbiology at the University of Nebraska, is thanked by Food Explainer.

Can I freeze fish sauce?

Quick response. Although fish sauce loses its flavor and degrades over time, it has a far longer shelf life than other condiments and sauces. Fish sauce can be refrigerated for up to three years after it has been opened. Because your freezer isn’t cold enough to freeze fish sauce, freezing it isn’t a good idea.

Does Red Boat fish sauce need to be refrigerated?

It is advisable to refrigerate the product after opening it for maximum freshness; however, the product will not be harmed if stored at room temperature. Natural sea salt may precipitate on the bottom of Red Boat sauce bottles on occasion.

Why does fish sauce smell bad?

“All extracts are by-products of the commercial industry. They’re artificial tastes that don’t always employ substances from the same source as the extract, but instead use a combination of ingredients to create a flavor. It’s usually scraps or garbage if any substance is derived from that flavor. It’s ancient anchovies that weren’t fresh or sold at the market in the instance of anchovy extract in Vietnam. It’s decomposing fish that’s been dried and ground into a paste with additives like processed wheat.”