Fish Sauce–Preserved Lemons
Preserved lemons are a cornerstone of Mediterranean cooking—bright, funky, and transformative. This version, made with barrique-aged Third Coast Superior Fish Sauce, brings deep umami and coastal depth to a classic pantry staple. Use them finely chopped in grain bowls, stirred into dressings, folded into yogurt, or tucked under the skin of roast chicken for next-level flavor.
Recipe:
Quarter lemons from the top, leaving them attached at the base.
Pack each lemon with kosher salt and gently press into a glass or ceramic jar.
Once jar is filled, cover completely with method de saignée Third Coast Superior Fish Sauce.
Use a loose-fitting lid or cheesecloth cover to allow airflow.
Let marinate at room temperature for 3–4 weeks, depending on the lemon variety. The rind should be velvety yet firm.
Once ready, scrape away the pulp and pith—reserve only the rind for cooking.
Strain the remaining fish sauce and store separately for creative uses.
Refrigerate both preserved rinds and strained sauce for several months.