Fish sauce for example, "evil-smelling fish sauce" and is said to be similar to modern "Colatura di Alici", a fish sauce used in Neapolitan cuisine. In English "garum" was formerly translated as "fishpickle". The original Worcestershire sauce is a related product because it is fermented and contains anchovies. Fish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fish blood or viscera. Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices.
Hoisin sauce Hoisin sauce Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy beans, fennel seeds, red chillies, and garlic. Vinegar, Chinese five spice and sugar are also commonly added. The word "hoisin" (, Cantonese: hoi2 sin1 Mandarin: hǎixiān) is Chinese for seafood, but the sauce does not contain any seafood ingredients. Peking-style hoisin sauce ingredients include starches such as sweet potato, wheat and