Special Flavors and Finishes for Fish Sauces

Hot emulsified sauces work well with fish and shellfish. Fish sauces are traditionally based on fish stock (usually reduced or thickened with roux) or the natural cooking liquid derived from cooking the fish itself (integral sauces). Fish stock, because it is usually made with fish bones, often has a fishy taste instead of the delicate sea-like flavor that gives fish sauces their finesse and vitality.