![]() ![]() But this idea struck her as her best one yet.Ī bottle of Maine-made Green Crab Sauce holds its own next to a popular commercial brand of Vietnamese fish sauce. At the time, Waks Adams, who also is the culinary director at Kennebec Meat Company in Bath, was already working with marine scientist Marissa McMahan (from Manomet) and food scientists Jennifer Perry and Denise Skonberg (both from the University of Maine) on ideas for feasible green crab foodstuffs, like tiny fried green crabs to garnish chowder, soft-shelled green crabs as a delicacy on their own, and green crab paste stirred into tomato sauce. What would happen if you changed up the seafood to help solve the problem of invasive green crabs wreaking havoc on the coast of Maine? Could the Gulf of Maine green crabs (and the microfauna on them) be fermented into a high-end fish sauce unique to this place? That’s what private chef Ali Waks Adam was thinking as she enjoyed a bowl of pho at Brunswick’s Little Saigon Restaurant about five years ago. Fish sauces vary in color, flavor, sweetness and microbiology. ![]() During that time, natural bacteria break down the fish, producing a briny, fishy, savory liquid that looks like dark tea, smells like rotting fish, and a bottle of Maine-made Green Crab Sauce holds its own next to a popular commercial brand of Vietnamese fish sauce. ![]() Most of the fish sauce sold in the United States is made in those countries by taking small forage fish like anchovies, or fatty fish like mackerel, coating them in salt and packing them in large barrels for two years. Ben McCanna/Staff PhotographerĪncient Rome produced a similar ingredient known as garum, but today fish sauce is chiefly associated with East and Southeast Asian cuisines including those from Myanmar, Cambodia, Laos, Philippines, Thailand and Vietnam. Even in small amounts, Asian fish sauce – in this case Maine-made Green Crab Sauce – adds an umami bomb wherever you add it. ![]()
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