Fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis. Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce (see "nước chấm"). Fish sauce in Burma is called "ngan bya yay" (ငံပြာရည်). In Cambodia, fish sauce is known as "teuk trei" (ទឹកត្រី), of which there are a variety of sauces using
Fish boil the fish before serving. Although not part of the traditional recipe, tartar sauce and lemon slices are often served with the fish. Fish boil A fish boil is a culinary tradition in areas of Wisconsin and along the coastal Upper Great Lakes, with large Scandinavian populations. Fish boils enjoy a particularly strong presence in Door County, Port Wing and Port Washington, Wisconsin. The meal most often consists of Lake Michigan or Lake Superior whitefish (though lake trout or locally caught salmon can be used), with other ingredients. Many credit Scandinavian immigrants for bringing the fish boil to Door County. Fish