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 at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with "phrik nam pla" as a condiment: a mixture of fish sauce, lime juice, and chopped bird's eye chilies. Sliced garlic and lemon juice are often added to this sauce. Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish, "pla soi", and sauce made from a salt-water fish, "pla kratak". Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best