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 boil the fish before serving. Although not part of the traditional recipe, tartar sauce and lemon slices are often served with the fish. Fish boil A fish boil is a culinary tradition in areas of Wisconsin and along the coastal Upper Great Lakes, with large Scandinavian populations. Fish boils enjoy a particularly strong presence in Door County, Port Wing and Port Washington, Wisconsin. The meal most often consists of Lake Michigan or Lake Superior whitefish (though lake trout or locally caught salmon can be used), with other ingredients. Many credit Scandinavian immigrants for bringing the fish boil to Door County. Fish