Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Cambodian, Philippine, Thai, and Vietnamese cuisine.
Budu sauce in Kelantan, Malaysia
Large containers of fish sauce for sale in Vietnam
A 1900 advertisement for Lea & Perrins Worcestershire sauce