All About Fish sauce
Your complete guide to fish sauce - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Fish sauce Last?
Storage times and freshness tips for fish sauce in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened, Room Temperature2-3 years (often well past 'best by' date)
Signs of Spoilage
Significant darkening beyond its original amber/brown, unusual cloudiness, visible mold (very rare), or a compromised seal leading to off-odors.
How to Check
Check the 'best by' or 'expiration' date as a guideline. Visually inspect the bottle for any unusual changes in color or clarity. Ensure the seal is intact. A pre-opening smell test is not possible.
Storage Tips
Store in a cool, dark place away from direct sunlight and heat fluctuations. The high salt content makes fish sauce very shelf-stable. While it can last for years, quality might slowly degrade over time.
Opened, Refrigerator1-2 years
Signs of Spoilage
Noticeable darkening of color (beyond normal oxidation), significant cloudiness or haziness, an unusually strong or 'off' smell (sour, rancid, overly ammoniated), or the presence of any mold or unusual growth. Salt crystals may form in the fridge; this is normal and not a sign of spoilage.
How to Check
Visually inspect the sauce for clarity, color changes, and any foreign growths. Perform a smell test; it should still have its characteristic salty, savory, pungent aroma, not sour or unpleasant. If visual and smell tests pass, a small taste test can confirm freshness, looking for off-flavors.
Storage Tips
Refrigeration is the best practice for opened fish sauce to preserve its flavor, color, and aroma for the longest duration, slowing down oxidation and potential microbial activity. Ensure the cap is tightly sealed after each use.
Opened, Room Temperature6-12 months
Signs of Spoilage
Similar to refrigerated opened, but may occur faster: significant darkening, increased pungency that turns sour or rancid, unusual cloudiness or excessive sediment (beyond normal salt settling).
How to Check
Visually inspect for clarity, any changes in color, or unusual sediment. Perform a smell test; it should retain its typical savory, salty aroma. If it smells distinctly off, sour, or rancid, discard it. A small taste test can be done if visual and smell tests are clear.
Storage Tips
While many people store opened fish sauce at room temperature due to its high salt content, its quality (flavor, color) can degrade faster than if refrigerated, especially in warmer climates. Refrigeration is recommended for optimal quality and extended shelf life, particularly if you don't use it frequently.