According to the Medical Science Department, a large percentage of the fish sauce served in Thailand’s markets fails to adhere to basic quality standards.
Of the 242 fish sauce samples the Department collected from around the country, 37% were found to have inappropriate levels of preservatives, protein and nitrogen.
Much of the protein found in these fish sauces seemed to have originated from animal bones, rather than fish.
The Bangkok Post reports that the Department’s findings revealed substandard quality in brands ranging from the obscure to the well known.
