FISHSAUCE
fish-sauce: translation
various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or flavouring made from salted and fermented anchovies or other fish, including nam pla (Thai), nuoc nam (Vietnamese), patis (Philippines) and shottsuru (Japanese). These sauces are pungent and strong-flavoured