See Also: Garum Facts & Trivia; Garum Article;
Fish sauce is indispensible to many Southeast Asian cuisines. It's made by placing salted small fish such as anchovies or shrimp in jars or barrels and allowing them to ferment. The resulting liquid is collected, strained and bottled.
From The Devil’s Food Dictionary
(A Pioneering Culinary Reference Work Consisting Entirely of Lies) ©2006 by Barry Foy (www.devilsfooddictionary.com)
fish sauce - A condiment much used in Thailand, Vietnam, and the Philippines, made of the liquid from fermented fish. A similar concoction called garum was a favorite of the ancient Romans. They carried it to the farthest fringes of their empire, where the Celtic tribes returned the favor by creating a sauce made of the liquid from fermented Romans. Fish sauce imparts a distinctly non-American character to any food, and fans of beans’n’franks, for example, or key lime pie, will find it an unwelcome addition to those dishes.
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