Fish sauce anchovies among other ingredients. Fish sauce Fish sauce is a liquid condiment made from fish that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in the cuisines of Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese. Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The "umami" flavor in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian
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