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.
Fish sauce fish sauce, called the "base". The dregs are then mixed with water and salt and again fermented for three to four months. This yields a second-grade fish sauce, mostly used in cooking. In 2014, the US Food and Drug Administration (FDA) banned the import of Thai fish sauces due to lack of information about tests for botulinum toxin. The toxin can cause death if more than 0.5 microgram is consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28