Fish sauce sandfish. "Ikanago shoyu" of Kagawa Prefecture is made from sand lance. They are often reserved for the preparation of "nabemono". In Korea, fish sauce is called "eojang" (). Across the Korean Peninsula, "aekjeot" (, literally "liquid "jeotgal""), a type of fish sauce usually made from fermented anchovies or sand lances, is used as a crucial ingredient in many types of kimchi, both for taste and fermentation. In Jeju island, "eoganjang" (), made of fermented "godori" (young chub mackerels) or horse mackerels, is used in place of soy sauce. Colatura di Alici is an Italian fish sauce. Worcestershire sauce contains fermented
Bermuda fish chowder onion, celery, and carrot as well as diced pork hocks and a dash of Worcestershire sauce. Another recipe recommends using rock fish or sea bass as the fish fillet ingredient. The Epicurious website recipe calls for onions, carrots, celery, a seeded and skinned tomato, minced garlic, unsalted butter, filleted white fish (Cod, Grouper, Tilefish, or Snapper), seasoned with bay leaf, thyme, allspice, Worcestershire sauce, and the traditional black rum and sherry pepper sauce. Traditional recipes are seasoned with black rum, and "sherry peppers sauce", a hot sauce made of pimentos marinated in sherry and spices. Locally manufactured "Outerbridge's Original Peppers