Exploring potentials to enhance fish sauce industry in Sri Lanka: A review

Pathumi Ariyarathna 1, *, Himashani Shamika 2 and Uditha Karunasena 3

1 Sri Lanka School of Agriculture, Department of Agriculture, Pelwehera, Sri Lanka.
2 Sri Lanka School of Agriculture, Department of Agriculture, Angunakolapelessa, Sri Lanka.
3 Postgraduate institute of Agriculture, University of Peradeniya, Sri Lanka.
 
Review
International Journal of Science and Research Archive, 2024, 12(01), 2829–2834.
Article DOI: 10.30574/ijsra.2024.12.1.1132
Publication history: 
Received on 11 May 2024; revised on 17 June 2024; accepted on 20 June 2024
 
Abstract: 
Fish sauce, an amber-colored liquid derived from the fermentation of fish with sea salt, is a vital condiment in Southeast Asian and East Asian cuisines. Despite its culinary importance, fish sauce remains underutilized in Sri Lanka, where it is predominantly imported, resulting in high costs and substantial foreign exchange outflows. The technology for fish sauce production is relatively simple, presenting an opportunity for local production using abundant fish resources. Various types of fish, including marine, freshwater, and shellfish, are used globally in fish sauce production, and it could harness the nutritional benefits of fish, transforming underutilized species into a valuable condiment. The production process of fish sauce involves salting, fermenting, maturing, filtering, and blending, resulting in a product rich in hydrolyzed proteins and essential minerals. Quality standards are regulated to ensure safety and purity, with a focus on maintaining the distinctive fishy odor and taste characteristic of pure fish sauce. Establishing a local fish sauce industry in Sri Lanka promises economic growth and culinary enrichment. By leveraging local fish resources and employing cost-effective production methods, Sri Lanka can reduce imports of fish sauce, and can utilize fish in a sustainable manner.
 
Keywords: 
Fish sauce; Fish resources; Production potentials; Economic importance
 
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