An eclectic collection of facts, trivia and statistics about various foods, beverages, plants and animals

You are here > Home

Also see: Food Articles and Cooking Tips



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

See Also: Garum Facts & Trivia; Garum Article;
Garum Recipe


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 (

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.




  FIRE to FOOTBALL   |   Fire   |   Firsts   |   Fish   |   Fish Consumption   |   Fish Farming   |   Fish Odor   |   Fishing   |   Fish Oil   |   Fish Sauce   |   Flaeskpannkaka   |   Flat Bread   |   Flatulence   |   Flaxseed   |   Flensjes   |   Florida Mustard   |   Florida Trivia   |   Florentine, a la   |   Flour   |   Flowers   |   Flu   |   Flying   |   Foie Gras   |   Fontina Cheese   |   Food Additives   |   Food Contamination   |   Food Cost   |   Food Eating Contest   |   Food Laws   |   Food Preferences   |   Food Processors   |   Football Fruit  
  Home   |   About Us & Contact Us   |   Bibliography   |   Food History Articles   |   Food Timeline   |   Free Magazines   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Free Food Magazine Subscriptions