This liquid, which is created by fermenting fish with sea salt, is an important seasoning in the cuisines of the Philippines, Cambodia, Thailand, Laos, Vietnam, and China or Japan. In Europe, the ancient Romans had their own fish sauce. They produced it from fermented fish and sea salt, and it was a very luxury commodity. The sauce was mixed with wine, vinegar, honey, or wine and was called garum. After the fall of the Roman Empire, the production of the sauce also ceased because a high tax was imposed on salt. However, you can buy a similar sauce today in the Naples region, and it is called colatura di alici.

Fish sauce has a salty taste and a refreshing to cooling nature.