PROCESS FOR PRODUCING FISH SAUCE HAVING REDUCED FISHY SMELL AND IMPROVED FLAVOR

摘要

It is intended to provide a process for producing a fish sauce in which the fishy smell characteristic to fish sauces has been reduced. A process for producing a fish sauce characterized by comprising adding cooked sweet potato optionally together with blackstrap molasses, koji and sodium chloride to fish and thus producing the fish sauce; a fish sauce which is produced by this process; and a fish sauce-containing seasoning which contains this fish sauce.