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1
Layer gutted or whole fish and salt alternately in a glass jar (commence with salt layer to prevent surface oxidation); compress firmly with weight (plate or plastic bag filled with brine).
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2
Cover jar loosely with cheesecloth (allows gas escape, prevents dust/insects); store in cool, dim location away from direct sunlight (12–18°C ideal).
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3
Liquid begins extracting within 48 hours via osmosis and enzymatic breakdown (proteases and lipases from fish digest proteins into amino acids); liquid level rises above solids within 1 week.
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4
Stir mixture gently every 2 weeks for first 3 months to ensure even salt distribution and fermentation progression.
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5
After 6 months, liquid clarifies and develops amber-brown colour; amino acid development is substantial but not complete.
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6
Allow full fermentation minimum 12 months for complex umami profile (18–24 months yields superior depth); aged 3+ years develops leather and stone-fruit notes.
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7
Decant clear liquid carefully into clean bottles, leaving sediment behind; filter through cheesecloth if cloudiness persists.
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8
Store finished fish sauce in cool, dark location; shelf life indefinite if salt concentration maintained.
