Fish Sauces

Sauces are one of the major components of dishes with fish; they diversify the taste and increase theĀ nutritiousnessĀ of the dishes. Sauces are made from fish stock from cooking of the fish, or the stock could be made from heads and bones left after the cleaning and butchering of the fish. Heads without gills, bones, and fins are washed thoroughly, added to a pot together with 2 1/2-3 cups of cold water and finely chopped 1 onion and 1 parsnip. Cook the stock and strain when finished.

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