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 is not only added to dishes as a seasoning, but also used as a base in dipping sauces. Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment. By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce. with fermented fish-based sauces developing separately into fish sauce. A fish sauce, called "kôechiap" in Hokkien Chinese, or