Fish Sauces and Marinades

Fish sauces and marinades are the foundation of flavor in fish cooking. Whether you're working with a delicate white fish, oily salmon, or freshwater catch, the right sauce or marinade transforms texture and taste. These recipes range from quick pan sauces made while fish cooks to overnight brines that penetrate deep into the flesh, each suited to different fish species and cooking methods.

The articles here cover how to build sauces from scratch—understanding which acids, fats, and aromatics work together—and how to use marinades without oversalting or breaking down delicate fish. You'll find approaches rooted in regional traditions alongside techniques for adapting recipes to what you've caught and what you have on hand.