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
Worcestershire sauce since 1875 but relocated to Australia in the 1950s French's worcestershire sauce Introduced in 1941 Heinz Worcestershire Sauce Worcestershire sauce Worcestershire sauce () is a fermented liquid condiment of complex mixture originally created in the town of Worcester in Worcestershire, England in the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, both known as "William Marshall", who went on to form the company Lea & Perrins. Worcestershire sauce legally has been considered a generic term since 1876 when the High Court of the United Kingdom ruled that Lea & Perrins