Fish Sauce

Derived from the proteolysis (breakdown of proteins by enzymes) of anchovies fermented in salt for many months, fish sauce is an absolute liquid umami bomb. Its raw, ammoniacal odor miraculously disappears during cooking. Used drop by drop, it is the "secret salt" of modern haute cuisine: it brings an indefinable sapid depth to meat stews, tomato sauces, and acts as a formidable flavor enhancer without ever leaving a fishy taste.