Worcestershire sauce 1800s were found dumped in a skip in 2009 by company accountant Brian Keogh. The documents are to be placed on display at the Worcester City Art Gallery & Museum. Anchovies in many Worcestershire sauces is a concern to people allergic to fish, vegans, other vegetarians and others who avoid eating fish. The "Codex Alimentarius" recommends that prepared food containing Worcestershire sauce with anchovies include a label warning of fish content although this is not required in most jurisdictions. The US Department of Agriculture has forced the recall of some products with undeclared Worcestershire sauce. Several brands sell anchovy-free varieties
Fish sauce considered high-grade, and 40N is optimal. "Nước chấm" is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if lime and chili peppers are added. The main components are fish sauce, water, and sugar. "Nước mắm" is made much like fish sauce, except that it is not fermented as long, and the fish is kept along with its liquid extract, not just the extract. "Mắm" can be used as a base condiment in dipping sauces with additional ingredients or used in soups or stir-fries.