Category: Cook to Taste

Homemade Fish Sauce


Course: Condiment
Author: edible Hawaiian Islands


  • Mason Jar
  • Fine Mesh Sieve


  • 3 - 5 Garlic Cloves Chopped
  • Zest From 1 Small Lemon
  • 3 Tbsp. Fine Sea Salt
  • 4 Bay Leaves
  • 2 tsp. Whole Black Peppercorns
  • lbs. Hawaiian Nehu Hawaiian Sardines
  • 2 Cups Fresh Water
  • 2 Tbsp. Sauerkraut Brine


  • Muddle garlic, lemon zest, and sea salt.
  • Rinse your selected fish and cut them into ½-inch pieces including heads & tails.
  • Toss fish in garlic mixture.
  • Add bay leaves and peppercorns to a clean, dry mason jar.
  • Pack the fish into the jar, pressing down to release any juices from the fish.
  • Pour in brine to cover the fish leaving 1” headspace at the top of the jar.
  • Cover tightly and leave on your kitchen counter for 1-2 days, then refrigerate for up to 6 weeks.
  • Strain mixture through a fine-mesh sieve and discard all solids.
  • Store for 5-6 months, refrigerated.