Fish sauce is an amber-colored liquid extracted from thefermentation of fish withsea salt. It is used as acondiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures inSoutheast Asia and the coastal regions ofEast Asia, and features heavily inCambodian,Filipino,Thai, andVietnamese cuisine.

• Anchovy essence – used as aflavoring for soups, sauces, and other dishes, anchovy essence is a pink-colored, thick, oilysauce, consisting of poundedanchovies, spices and other ingredients.

• Bagoóng – aPhilippine condiment made of partially or completely fermented fish or shrimps andsalt.^[1] The fermentation process also produces a fish sauce known aspatís.^[2]
• Bagoóng monamon – a common ingredient used in Filipino cuisine and particularly in NorthernIlocano cuisine. It is made by fermenting salted anchovies and is used as a cooking ingredient.
• Bagoóng terong – a common ingredient used in thePhilippines and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish.
• Budu sauce – a well-known fermented seafood product inKelantan,Malaysia as well as SouthernThailand. It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allowing to ferment for 140 to 200 days. It is used as a flavoring and is normally eaten withfish,rice and raw vegetables.

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  Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines
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  Budu sauce in Kelantan, Malaysia

• Cincalok – aMalaccan food (seecuisine of Malaysia) made of fermented smallshrimp orkrill. It is usually served as a condiment together withchillis,shallots andlime juice.
• Colatura di Alici – an Italian fish sauce prepared with anchovies, from the small fishing village ofCetara,Campania

• Dayok – a type of fish sauce originating from theVisayas andMindanao islands of thePhilippines made from fermentedyellowfin tuna entrails.

• Garum – a fermented fish sauce that was used in the cuisines ofancient Greece,Rome, andByzantium. Garum was prepared from the intestines of small fish through the process ofbacterial fermentation.^[3]

• Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds. Originally from the southern coastal regions ofIran, it has become a popular food item amongArab states of the Persian Gulf, brought by the migration of the PersianHuwala andAjam communities to the region.
• Mắm nêm is a sauce made of fermented fish. Unlike the more familiarnước mắm (fish sauce), mắm nêm is powerfully pungent, similar toshrimp paste.

• Nam pla - Thailand.
• Nước mắm - Vietnam.

• Padaek – a traditionalLao condiment made frompickled or fermented fish that has been cured. Often known asLao fish sauce, it is a thicker,seasoned fish sauce that often contains chunks of fish in it. Also widely consumed in N.E. Thailand (Isaan) and known by the Lao name.
• Phu quoc fish sauce – a specific variety offish sauce produced onPhu Quoc island in southwestVietnam. Since 2001, the Industrial Property Department of the government of Vietnam has the name "Phu Quoc Fish Sauce" as a trademark, and only registered manufacturers are allowed to use the name in Vietnam.^[4]
• Pla ra – made by pickling several varieties of fish, mainly Snakehead Murrel(Channa striata), the fish is cleaned and cut into pieces, after which it is mixed with salt andrice bran.

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  Fish sauce at a market inVientiane,Laos
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  Large containers offish sauce for sale in Vietnam
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  Pla ra at a vendor's food cart inBangkok,Thailand

• Shottsuru (Japanese:しょっつる) – a pungent regionalJapanese fish sauce, usually made from salefinsandfish (Japanese:はたはた,romanized: hatahata), and its production is associated with theAkita region of northern part of Japan.

• Worcestershire sauce – a fermented liquid condiment made withanchovy, it is primarily used to flavor meat or fish dishes. It originated inWorcester,England, and was invented byJohn Wheeley Lea andWilliam Henry Perrins. TheLea & Perrins brand was commercialized in 1837 and has been produced in the current Midlands Road factory in Worcester since October 16, 1897.^[5][6]

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  A 1900 advertisement forLea & Perrins Worcestershire sauce
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  A label for the Australian Lionel Brand Worcestershire Sauce

• Prichep, Deena (October 26, 2013)."Fish Sauce: An Ancient Roman Condiment Rises Again".NPR. Retrieved5 November 2013.

• Media related toFish sauce at Wikimedia Commons
• Media related toFábrica romana de salga at Wikimedia Commons
• The dictionary definition offish sauce at Wiktionary

• Condiments
• Fish sauces
• Lists of foods by ingredient
• Sauce-related lists

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