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 were genuine fish sauce from 18 production sites in 12 provinces. Twenty samples from production sites in eight provinces were adulterated fish sauce. Tests showed that none were contaminated with botulinum toxin types A, B, E and F and were free of clostridium botulinum bacteria. In 2018, rumours again surfaced concerning banned Thai fish sauce. The variety from Vietnam is called "nước mắm". Two areas in Vietnam are most famous for producing fish sauce: Phú Quốc and Phan Thiết. Popular brands in the US include Mega Chef, Red Boat, 3 Crabs, Golden Boy, and Hòn Phan Thiết. Vietnamese fish sauces